They are a light, buttery scone studded with juicy blueberries that ‘pop’ when you bite into them. I deliberately made these thick and rustic looking – a little bit rough and ready around the edges. The cooking temperature and time reflect this, so if you choose to make your Blueberry Cheesecake Scones thinner so that you have more, you will need to tweak the cooking time and temp accordingly.
Further Food Nutritionist Commentary:
By Liz Lederman
Blueberry Cheesecake Scones (Gluten-Free, Ketogenic)
15 ounces almond flour
4 teaspoons baking powder
1 teaspoon baking soda
3 teaspoon xanthan gum
1 teaspoon sea salt
4 tablespoons xylitol
6 ounces unsalted butter, cold and chopped into pieces
½ cup sour cream
Zest of 1 lemon
6 ounces fresh blueberries
Beaten egg to glaze
- Place almond flour, baking powder, baking soda, xanthan gum, sea salt, xylitol and chopped, cold butter into a food processor and pulse just until it resembles breadcrumbs. Do not over process!
- Turn into a mixing bowl and add the egg, sour cream, lemon zest, and blueberries and mix just enough to form a rough, soft dough. Be gentle so you don’t smash the blueberries.
- Turn onto a board (use almond flour to dust if sticky) and knead about 5 times until the dough is all together. Be very gentle. The dough will be very shaggy.
- Flatten the dough lightly with your hand until it is a 1 ½ inch thick. This is the same thickness as my metal cutter.
- Use a round 2 ½ inch metal cutter to cut into thick circles.
- Very gently push the dough out of the cutter and place each scone on a baking sheet.
- Brush with beaten egg.
- Bake in the center of the oven at 325 F for 20 – 22 minutes until golden brown.
Per Serving: Calories: 298; Total Fat: 28 g; Saturated Fat: 11 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 79 mg; Sodium: 360 mg; Potassium: 43 mg; Carbohydrate: 11 g; Fiber: 4 g; Sugar: 2 g; Protein: 6 g
Vitamin C: 16%; Vitamin A: 11%; Iron: 6%; Calcium: 8%
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