Ive been dying for a lemon blueberry scone. These were one of my most favorites before my keto life. The combo of fresh lemon and the juice from the blueberry just gets you super excited for summer.
Right now in Oregon we have had some gorgeous days which prompted this little lovely to come out and play.
When I had the bakery we made scones almost every day. We ( my mom) had the best technique for flakey and soft scones or biscuits. My mother bless her heart worked so much at the bake shop. My mother being a dog groomer and many years ago working on our farm, her wrist have not treated her the best. So she came up with this brilliant idea instead of rubbing butter into the flour, she would cheese grate it in the flour. IT WORKS SO GOOD. I swear its the secret to our biscuits. you get these layers of butter in each bite and it is to die for. The trick to the butter grating is making sure your butter is cold, like really cold. Then it is to coat the shredded butter with the flour mixture assuring that none of it sticks together. That truly is the only trick to these super simple scones. You can also make these without the butter and heavy cream and sup for coconut milk/cream for a dairy free option!! enjoy
Best Lemon Blueberry Scones
Flakey soft low carb scones
- 2 c Almond flour
- 1/3 c swerve
- 1/4 c coconut flour
- 1/2 tsp saigon cinnamon
- 1/4 tsp pink salt
- 1 Tbsp baking powder
- 1 Tbsp lemon zest
- 2 lg eggs
- 1/4 c heavy cream or coconut cream
- 1/2 tsp vanilla extract
- 3/4 c fresh or frozen berries
- 1/4 c shredded butter *optional but recommended
Pre heat oven to 325 degrees.
In a large mixing bowl combine all the dry ingredients. Use a whisk to combine well. Add Lemon zest and mix well.
Using cold butter grate into dry mixture, using hands make sure the butter is evenly coated. Next add in the blueberries, if frozen be sure to coat in almond flour first.
In a small bowl combine eggs, vanilla and cream and whisk until combined well.
Make a well in the dry mixture and pour liquid egg mixture into well and from the outside in combine mixture until it forms a dough.
Dust surface with almond flour and dump mixture and form a 8x10 rectangle. From there cut into 6 squares and then cut the squares in half to make 12 scones.
place on silicone mat or parchment paper and bake for 20-25 minutes or until golden and done in the center.