Recipe By Lakanto
The secret to keto scones?
Well, that's our new-and-improved Pancake & Baking Mix. We use the best low-glycemic flours and fibers, and our monk fruit sweetener to cut the carbs. This mix is great for keto pancakes and waffles, baking keto breads, and all the fun baked goods we crave: scones, donuts, biscuits, dumplings, etc. Get your mitts on a few bags and spend the weekend trying it with some of your classic carb-heavy recipes.
INGREDIENTS FOR LEMON BLUEBERRY KETO SCONES
2 tsp lemon zest
1 tsp vanilla or almond extract
½ cup heavy cream (dairy free milk works too)
¾ cup fresh blueberries
INGREDIENTS FOR SUGAR-FREE LEMON GLAZE
2 Tbsp lemon juice
2 Tbsp almond milk (more if you want a thinner glaze)
Simply stir together all the ingredients until smooth. Set to the side while you make your scone dough and bake.
HOW TO MAKE THE SCONES
Preheat your oven to 400°F. Line a cookie sheet with parchment paper and set aside.
In a medium bowl, combine the Lakanto Pancake & Baking Mix, Lakanto Classic Monk fruit Sweetener, and your lemon zest.
Stir in the eggs, your chosen extract, and the heavy cream until a soft dough forms. If the dough is dry, try adding more cream, one teaspoon at a time.
Gently fold in your fresh blueberries to your dough.
Form dough into an 8-inch circle on your cookie sheet. Cut into 8 wedges, and just slightly separate each wedge.
Bake 12-15 minutes or until golden brown.
Drizzle with your sugar-free glaze and serve warm.