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Keto Raspberry White Chocolate Scones

Keto Raspberry White Chocolate Scones

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Prep Time 15 minutes
Cook Time 22 minutes
Servings: 10
Course: Breakfast, Dessert
Cuisine: American, English
Calories: 333
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Cups Almond Flour Equivalent to 336 grams.
  • 3 Tbsp Coconut Flour Equivalent to 27 grams.
  • 1- 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 3 Tbsp Granulated Stevia Or equivalent.
  • 1/4 Tsp Salt
  • 130 Grams Butter Equivalent to 26 tsp. Cold, Cubbed.
  • 1/3 Cup Buttermilk Many need more or less depending on your flour.
  • 75 Grams Fresh or Frozen Raspberries Equivalent to 1/2 cup. NOTE: Keep raspberries whole.
  • 56 Grams Lily's White Chocolate Chips Or equivalent.
  • 1 Egg, Lightly Beaten Optional, egg wash.

Equipment

  • Large Baking Sheet
  • Whisk
  • Pastry Cutter, Optional.

Method
 

  1. Preheat Oven to 375°F.
  2. In a large bowl whisk together almond flour, coconut flour, baking powder, baking soda, sweetener and salt.
  3. Using two knives or a pastry cutter, cut the butter into the dry ingredients. The mixture should look dry with some small lumps of butter. NOTE: You can also use a food processor but be very careful not to over mix, turning the batter into the dough.
  4. Making a well in the mixing bowl and pour half of the buttermilk. Using your hands or a fork, push the dry mixture from the bottom and sides into the buttermilk. Repeat with the process with the remaining buttermilk. NOTE: Your mixture should feel slightly dry. Depending on your flour you may need less or more than 1/3 cup of buttermilk.
  5. Gently fold in the raspberries and white chocolate to the mixture. Work quickly if using frozen raspberries. Do not over mix.
  6. On a large piece of parchment paper, form the dough together in a large circle. Using a round cookie cutter (or a drinking glass!),cut the scones and place them on a lined baking sheet. This should make 10 scones. If making smaller or larger scones, adjust the cooking time accordingly. Optional: Sprinkle with stevia.
  7. Brush the tops of the scones with the egg wash. Optional: This will make the scones shiny and golden
  8. Bake the scones for 18-22 minutes until golden brown.

Notes

Nutrition Information Per Scone (Makes 10 Medium/Large Scones): 
  • 333 Calories
  • 12.6g Carbohydrates
  • 6.3g Fiber
  • 29.5g Fat 
  • 8.4g Protein 
Net Carbs: 6.3g / Serving 
 
Nutrition Information Per Batch: 
  • 3334 Calories 
  • 126.3g Carbohydrates
  • 63.2g Fiber
  • 294.6g Fat 
  • 84.1g Protein