Ok if you’ve been looking for a simple, tasty and scrumptious Keto treat, then these Keto Scones have you covered!
Scones, jam and cream is an Australian institution, no doubt hailing back to our English ancestors. This is my most popular recipe on one particular day – Royal Weddings!
When Harry and Megan got married, this page nearly crashed because EVERYONE wanted scones, and if you’re keto, you want Keto scones WITH Keto Jam.
Don’t worry, this Queen got you covered. I’ve got the Keto Jam recipe too.
If you are making these on your own, freeze them in aluminium foil in batches of 2, and they’re ready to go whenever you want.
A warm scone, fresh out of the oven is lovingly slathered with butter and topped with fresh, sweet keto strawberry jam and whipped heavy cream. They do have a saltier taste due to the sour cream so I suggest using unsalted butter.
You can prepare these Keto Scones in 20 minutes including the jam, making them perfect for unexpected guests or a quick dessert.
These keto friendly scones use almond flour, which is obviously much more dense than ordinary flour so they need help from lots of baking powder.
Serve with my Sugar Free Strawberry Jam for the ultimate afternoon treat, ready in a flash.
They are still a pretty dense little thing, but I wanted to keep the recipe relatively simple without using 100 different complicated flours that you may or may not have.
Hopefully, you have everything in the pantry right now to whip up a batch of these keto scones!
You could also serve these Keto Scones in a savoury style with some melted cheese and ham on top, as the scone itself is not particularly sweet. I’ve even turned them into Vegemite and Cheese Scones!
Is this the most english Keto recipe ever?
Keto Scones, Jam & Cream
A quick and easy snack for any occasion, these Keto Scones served with Keto Strawberry Jam are the perfect snack. Serve with whipped cream!
- Strawberry Chia Seed Jam (see recipe above)
- Whipped heavy cream
Preheat the oven to 200C / 392F and grease a 12 cup muffin tray.
Melt the butter in a medium sized microwave proof bowl and let it cool.
In a large bowl, combine the dry ingredients and combine evenly.
Once the butter has cooled, add the eggs and sour cream and stir to combine.
Add the wet ingredients to the dry and mix thoroughly, ensuring everything is evenly combined.
Scoop heaped tablespoons of the batter into the muffin tins
Bake for 10 - 12 minutes until the tops are golden brown. Serve with butter, jam and cream and a cup of tea.