keto scones

Lemon Poppyseed Scones

Lemon Poppyseed Scones

Light, tender, scones with the classic combination of lemon and poppyseeds. Serve with unsalted butter or clotted cream for a traditional accompaniment to afternoon tea.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Desserts
Keyword: Chef Taffiny Elrod, lemon meringue keto chow
Keto Chow Flavor: Lemon Meringue
Recipe Creator: Chef Taffiny Elrod
Servings: 8 scones
Calories: 186.7kcal
Author: Taffiny Elrod

Ingredients

FOR GLAZE

Instructions

  • Preheat the oven to 350 F and set a rack to the center of the oven. Line a baking sheet with parchment paper.
  • In a large mixing bowl mix almond flour, keto chow, coconut flour, baking powder, baking soda, and salt. Stir in the poppyseeds.
  • Add the cubed butter and cut it in with a pastry blender or rub it in with the tips of your fingers until the mixture has the consistency of rough sand.
  • In a separate bowl beat the egg well, then mix in the sour cream and lemon extract.
  • Stir the egg mixture into the dry ingredients and stir until it starts to hold together. Gently press it together until it comes together into a ball of dough.
  • Place it on the parchment paper on the baking sheet and pat it into a circle about an inch thick and six and a half inches across.
  • Cut the circle in half and then each half into quarters to make eight triangles. Pull the pieces apart slightly so there’s a little space between each one.
  • Place them in the preheated oven and bake 15 – 20 minutes until they are golden around the edges and starting to brown on the bottom.
  • While they are baking, make the glaze by stirring the lemon zest and juice into the powdered sweetener.
  • When the scones come out of the oven brush a thin layer of glaze on each one and sprinkle with poppy seeds while the glaze is still soft.
  • Serve warm or cold.
Nutrition Facts
Lemon Poppyseed Scones
Serving Size
 
1 scone
Amount per Serving
Calories
186.7
% Daily Value*
Fat
 
15.4
g
24
%
Saturated Fat
 
5.6
g
35
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2.05
g
Monounsaturated Fat
 
6.71
g
Cholesterol
 
44.3
mg
15
%
Sodium
 
292.7
mg
13
%
Potassium
 
332.53
mg
10
%
Carbohydrates
 
10.1
g
3
%
Fiber
 
3.6
g
15
%
Sugar
 
1.3
g
1
%
Sugar Alcohol
 
3.8
g
Net Carbs
 
2.67
g
Protein
 
7.7
g
15
%
Vitamin A
 
367.69
IU
7
%
Vitamin C
 
15.67
mg
19
%
Calcium
 
173.6
mg
17
%
Iron
 
0.95
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1scone | Calories: 186.7kcal | Carbohydrates: 10.1g | Protein: 7.7g | Fat: 15.4g | Saturated Fat: 5.6g | Polyunsaturated Fat: 2.05g | Monounsaturated Fat: 6.71g | Trans Fat: 0.3g | Cholesterol: 44.3mg | Sodium: 292.7mg | Potassium: 332.53mg | Fiber: 3.6g | Sugar: 1.3g | Vitamin A: 367.69IU | Vitamin C: 15.67mg | Calcium: 173.6mg | Iron: 0.95mg | Sugar Alcohol: 3.8g | Net Carbs: 2.67g

Photos by Sarah DeYoung

Glazed Double Pumpkin Scones

Glazed Double Pumpkin Scones

Double Pumpkin refers to the pumpkin puree, and pumpkin seeds in these perfect fall scones. They are easy to make, light and tender, and the recipe is egg-free.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 8 slices
Calories: 195.1kcal
Author: Lori Allred

Ingredients

Instructions

  • Preheat oven to 350F
  • Line a cookie sheet with parchment paper.
  • In a large mixing bowl combine almond flour, coconut flour, keto chow, erythritol, baking powder, and salt, and mix.
  • Scatter the cubed butter over the dry ingredients in the mixing bowl.
  • Use a fork or pastry blender to cut the butter into the dry ingredients until it looks like coarse sand.
  • Add the cream cheese, and pumpkin puree and mix until it comes together to form a soft dough.
  • Gently mix in the pumpkin seeds.
  • Shape the dough into a ball and place it in the center of the prepared baking sheet, pat the ball into a disc about 1-inch high and 8-inches in diameter. Use a knife to score it four times to create 8 triangle shaped slices.
  • Place in the preheated oven and bake 20 minutes until the scones are beginning to turn golden brown around the edges and the center bounces back when gently touched.
  • Allow to cool before glazing.
  • To make the glaze, mix the erythritol with the almond milk and drizzle over the scones.
  • The glaze will set as it dries.
Nutrition Facts
Glazed Double Pumpkin Scones
Serving Size
 
1 serving
Amount per Serving
Calories
195.1
% Daily Value*
Fat
 
16.3
g
25
%
Saturated Fat
 
6.2
g
39
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2.2
g
Monounsaturated Fat
 
6.91
g
Cholesterol
 
23.9
mg
8
%
Sodium
 
275.2
mg
12
%
Potassium
 
347.36
mg
10
%
Carbohydrates
 
13.8
g
5
%
Fiber
 
3.9
g
16
%
Sugar
 
1.5
g
2
%
Sugar Alcohol
 
6.8
g
Net Carbs
 
3.04
g
Protein
 
7.5
g
15
%
Vitamin A
 
11477.02
IU
230
%
Vitamin C
 
17.5
mg
21
%
Calcium
 
173.36
mg
17
%
Iron
 
1.07
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 195.1kcal | Carbohydrates: 13.8g | Protein: 7.5g | Fat: 16.3g | Saturated Fat: 6.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 6.91g | Trans Fat: 0.3g | Cholesterol: 23.9mg | Sodium: 275.2mg | Potassium: 347.36mg | Fiber: 3.9g | Sugar: 1.5g | Vitamin A: 11477.02IU | Vitamin C: 17.5mg | Calcium: 173.36mg | Iron: 1.07mg | Sugar Alcohol: 6.8g | Net Carbs: 3.04g

Photos by Sarah DeYoung