Oh-So-Tender Lemon Blackberry Scones 🍋 gluten free, keto & paleo


  1. Christy says:

    This dough didn’t get “shaggy” for me. Instead, it was super-sticky, as if it had too much liquid in it. I weighed all the ingredients with a kitchen scale, as I always do for gluten-free baking. I read too late that using golden flax really mattered to the texture, but surely it wouldn’t affect the consistency of the dough that much. I’d planned to freeze some of these so that I wasn’t baking a whole batch at once. The dough was too sticky for me to pick up.

    If I’d been thinking, I would have experimented with scooping part of the dough and using a fair amount of coconut flour to pat it out. As it was, I had to use a knife to separate the dough and push it around on the parchment paper. I definitely expected to be able to lift the dough without it sticking to my hands too much, but that just wasn’t the case.

    The texture of the finished product WAS kind of slimy, as another baker commented. Next time, I will slightly increase the amount of Swerve in the dough itself, use golden flax, and reduce the temperature of the oven to 400°. It’s extremely moist inside, more moist than I’m used to in a scone, but the flavor is good.

    • Paola says:

      Hi Christy! What did you use in place of the golden flaxseed meal? Believe it or not, keto ingredients matter A LOT, so making a sub = not making the recipe = not getting desired outcome unfortunately xo!

  2. Lola says:

    Hi! I had some trouble with my scones, which turned out over-browned on the inside and completely slimy/soggy on the inside (much like a way under-cooked muffin in texture)
    Only a few slight deviances from the recipe:
    – I used the non-golden flaxseed meal by bob’s red mill and ground it in my blender.
    – The blackberries were frozen
    Everything else was exactly according to the recipe.
    I baked for 20 minutes and they were very dark on top, but the inside was very slimy so I put them in for another ~10 minutes covered with foil. After letting them cool they are still extremely slimy and taste horrible. Yikes. Where did I go wrong?

    • Paola says:

      The non-golden flaxseed definitely makes a big difference in the texture- they’re VERY different ingredients.

      Though the burning could just be a big difference in ovens as I had someone on instagram say they burned theirs too (though it works fine for most peeps). So just try using golden flax and lowering the temp by 50F next time xo!

  3. Lorraine Levy says:

    There are more than a few typos in these directions. Shaggy instead of soggy, almond our (flour), axseed (flaxseed).

    I’m going to mix them up for breakfast

  4. Suzanne Van Dullemen says:

    These sound amazing! I was wondering if the glazing will turn out sticky or dry. I’m looking for a lemon glazing for my lemon cake and this one might be it!

    Keep up the great work and thanks for being so inspiring!


    • Paola says:

      Hi Suzanne! Sugar alcohols behave a little different in glazes, so if you want it sticky I would do say xylitol and actually heat it up and dissolve it in a little water (it works a bit like an inverted sugar and takes AGES, as in a couple days, to dry out so it stays sticky). And for dry powdered erythritol has worked best for me.

  5. Betty says:

    These are …amazing! The texture is great I doubled the recipe (put 11tbsp of monk fruit seeetner ) & used lg organic sweet blueberries…& added a bit more …mmmmm
    Husband is new to sugar free & low carb and he ate 3…immediately! Even w/o frosting there great!
    Thank you so much! 🌹 It took me a bit longer then expected but worth it!
    I ground golden flax seed and I’m pre- measuring for a 6 scone recipe to have on had in fridge!
    I do that with biscuits too!
    I Love gnom-gnom..recipes!

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