I have been saying for a while now that there is no such thing as 'keto bread'. I have tried countless times to make it in many different ways, and it always ends up flat, eggy, and crumbly.
Scones are kind of like bread, aren't they? So when I set out to create a recipe for a keto scone, I really wasn't sure what I was going to get. The dough tasted great, but would it bake out ok?
I watched them in the oven very closely as they were baking. Think nurse Murch from the movie The Right Stuff. Yeah, that was me, peeking in on those little scones every few minutes to make sure they were doing what they were supposed to be doing and that they were ok while doing it. The only difference was I was wearing an apron instead of a smock, and I was sans the pointy 60's glasses, of course!
The scones came out of the oven slightly spongy to the touch but not at all like soft bread. Just how scones are supposed to be - yay! They survived the heat of oven training and are now officially being sent off into blog space.
But not without one more test before liftoff. After putting on the finishing touches, I gave one to Mark to try. This is the strictest test of all - because if the scones are not blog worthy, he will tell me. His words after taking a bite?
"This is one very fine scone."
and Macros Per Scone:
Yield: 16 Scones
Total Time: 1 Hour 10 Minutes
(Prep: 30 Minutes / Cook: 20 Minutes / Cool 20 Minutes)
- 3 cups un-blanched almond flour
- 1/2 tablespoon pure leaf stevia powder
- 1/2 cup coconut flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick salted butter, frozen
- 1 1/4 cup heavy cream
- 1 egg
- 8 ounces cream cheese
- 8 drops liquid stevia extract
- 1 teaspoon maple extract
- 7-8 bacon strips; cooked, cooled and crumbled
- 1 tablespoon chopped fresh chives
If you are like me, you will never get an evenly cooked strip of bacon by frying it in the pan. I don't know what it is, but my pan fried bacon always ends up burnt on one end and rubbery (half raw) on the other.
I eliminate this problem by baking my bacon. Preheat the oven to 350 degrees F. Place bacon strips on a rack set over a sheet pan to allow the grease to drain off during baking. Bake for 30 to 35 minutes, depending on the thickness of your bacon.
Yeah, just set it and forget it! You'll have evenly cooked bacon every time.
For the scones:
- Preheat oven to 350 degrees F. Combine the almond flour, stevia powder, baking powder, and salt in a large bowl, then sift into another bowl. Discard any large almond shells or other pieces that get left behind.
- Run the butter over the large holes on a box grater right into the flour mixture. It's easiest to cut the butter in half first, set the grater right into the bowl, and grate the butter into the flour one half at a time. Gently stir the butter into the flour mixture, then repeat with the other half of the butter. Little shavings of butter throughout the dry ingredients is what you want, so don't mash them in! (Doing this step this way is important to the texture of the scone coming out right. Don't use room temperature butter with a pastry cutter, freeze it and grate it instead!)
- Combine the egg and heavy cream in a medium bowl and whisk until well blended. Add cream mixture to the flour mixture and stir together with a fork until moistened. It may look clumpy, that is fine. Everything will smooth out when you roll out the dough.
- Sprinkle some coconut flour onto a flat work surface. Gather the dough together with your hands and place it onto the floured surface. Form into a rectangle, then roll it out until it is 1/2 inch thick. Using a pizza cutter, cut the edges off the dough so that you have a neat, clean rectangle. Make vertical cuts, about 2 or 3, to form strips about 2 inches wide. Next, make cuts across the dough to form smaller rectangles that are about 3 inches long. Finally, make diagonal cuts (in one direction only) going through the corners of the rectangles. You should end up with long triangles (your scones!) Once you have used up all the dough, you should end up with approximately 16 - 20 scones. Place them on a parchment-lined baking sheet about 1/2 inch apart.
- Bake the scones for 20 minutes, or until the edges begin to turn brown. Remove from the oven and let them cool on the baking sheet at least 20 minutes.
For the topping:
- While the scones are cooling, make your topping by creaming the cream cheese in a stand mixer with the paddle attachment set to medium-high speed. While the cheese is mixing, add the liquid stevia and maple extract and keep the mixer running until everything is smooth and creamy.
- Use a rubber spatula to frost the scones, use about 1/2 to 1 teaspoon cream cheese mixture per scone. Be very careful with the scones as they are fragile! It helps to hold them gently by their sides and not their corners. Very carefully, spread the cream cheese across the tops, using the pointed edge of the spatula at an angle - or you fingers - if you have to. Apply only a very light pressure, too much pressure and they may break. When all of the scones are frosted, sprinkle them with the crumbled bacon bits and chives.