Count on these gluten free, paleo & keto blackberry scones to be tender, moist, and surprisingly easy to whip up! And, needless to say, absolutely scrumptious.
Gluten Free & Keto Blackberry Scones 🍋
With A Bright Lemon Glaze!
Berry-loaded scones are a breakfast must chez gnom-gnom come summer. And my particular penchant has always been for blackberries paired with a super lemony glaze. The resulting scones are tender, moist, and surprisingly easy to whip up. Plus, you can make a large batch, freeze shaped, and bake-on-demand!
This is one of the forty brand new recipes from our special summer edition ecookbook! And a personal favorite of mine (think special breakfast or brunch treats!).
The Deets 🔍
Easy-peasy really, and easiest done in your food processor. You simply pulse the flours together, add the butter and pulse until pea-sized, mix in the liquids, and cut-out onto a baking tray.
Just note that the trick lies in keeping the butter pea-sized, and not blending it all together with the flours. This will ensure a light rather than super dense texture.
But if no food processor is at hand, you can also ‘cut’ the butter into the flours with a pastry cutter, two knifes, or simply your cold fingertips. Work quickly, without melting the butter. Then you’ll simply pour in the egg mixture and mix with a two spoons until shaggy.
The Main Ingredients
There’s a reason classics become classics, and so the butter and sour cream version is more akin to tradition (and my favorite). But if paleo, or dairy is out of the question, the coconut oil and cream version is also delicious in it’s own right.
And you can also use ghee. Possible subs, and amount adjustments, are listed next to the ‘main ingredients’ in the recipe card.
Almond flour. You truly need a super finely ground almond flour here, as if you use meal your shortcake will turn out dense and oily. Super fine almond flour brands include Anthony’s , WellBees and Bob’s.
Flaxseed meal. You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy breads. If intolerant to flax, you can use finely ground psyllium husk (absolutely must let them cool completely before cutting!).
Coconut flour. We favor Anthony’s, but Bob’s works great too.
Whey protein isolate. This one helps to get a fluffier and lighter texture. Keep in mind that this ingredient varies tremendously from brand to brand, and we’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored. You can substitute it with more almond flour, just keep in mind your scones will be a tad denser.
Xanthan gum. Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while we do prefer the results with it, you can sub it with twice the amount of flaxseed meal- not a huge deal here.
The Sweetener 🍯
These keto scones work well with erythritol (Lakantoor Swerve), xylitol and Pyure (at half the amount). And if paleo (or not restricted by sugar), coconut sugar is your best bet here. So you’ve got options.
If you’re opting for the lemon glaze, which comes highly recommended, your best option for no aftertaste is xylitol. But it must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor. Or you can always grab a bag of powdered erythritol (Lakanto or Swerve).
And if using xylitol, make sure to be careful if you have a pup (or kitty) around the house, as it’s highly toxic to the little guys! 🐕
Gluten Free, Paleo & Keto Blackberry Scones
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto blackberry scones
- 1 egg
- 77 g sour cream or coconut cream + 1 TBS apple cider vinegar, at room temp
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- zest one lemon freshly grated
- 96 g almond flour
- 60 g golden flaxseed meal or psyllium husk, finely ground
- 21 g coconut flour
- 20 g whey protein isolate or more almond flour
- 3-5 tablespoons erythritol xylitol, or sweetener of choice
- 3 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum or 1 TBS flaxseed meal
- 1/2 teaspoon kosher salt
- 112 g organic grass-fed butter or 7 TBS. ghee/coconut oil
- 170 g blackberries fresh or frozen
For the lemon glaze
- 3-6 tablespoons powdered xylitol or erythritol, to taste
- zest 1/2 lemon
- 1-3 teaspoons lemon juice as needed
- Preheat oven to 450°F/230°C. Line a baking tray with parch- ment paper or a baking mat.
- Add sour (or coconut) cream, egg, apple cider vinegar, va- nilla extract and lemon zest to a medium bowl and whisk for a minute or two until fully mixed. Set aside.
- Add almond our, axseed meal, coconut our, whey pro- tein, sweetener, baking powder, xanthan gum (or more ax) and salt to a food processor and pulse until very thoroughly combined.
- Add in the butter and pulse a few times until pea-sized. Pour in the egg and cream mixture, pulsing until combined. The dough will be very shaggy.
- Lightly our the prepared baking tray with coconut our and dump the dough. Fold in the blackberries gently with your hands and form into a round. Cut with a knife onto 6 wedges, separating them to allow room while baking.
- Brush with melted butter and bake for 15-20 minutes until deep golden. Allow the scones to cool for 10 minutes before serving.
- Make the lemon glaze by mixing the powdered sweetener with the lemon zest and adding lemon juice as needed until desired consistency is reached.
- These guys keep well, stored in an airtight container at room temperature, for 3-4 days. You can freeze the raw shaped scones for 1-2 months, and bake straight from the freezer as needed.