Keto Classic Raisin Scones
Indulge in a guilt-free take on a traditional teatime treat with these **Keto Classic Raisin Scones**. Perfectly buttery and lightly sweetened, these scones are made with a blend of **almond flour** and **coconut flour**, making them ideal for low-carb and gluten-free lifestyles. Sweetened with **granulated erythritol** and packed with bits of **sugar-free raisins**, every bite delivers nostalgia without the carb overload. Whipped up in just over 30 minutes, these scones boast a tender crumb, a golden finish, and are perfect for pairing with butter or your favorite **keto-friendly spread**. Whether you're hosting a keto-friendly afternoon tea or simply craving a baked delight, this easy-to-follow recipe will keep your macros in check while satisfying your sweet tooth.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.33 cup Granulated erythritol
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, chilled and cubed
- 2 units Large eggs
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped sugar-free raisins
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Stir until the ingredients are well mixed.
Add the chilled butter cubes into the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, beat the eggs. Add in the heavy cream and vanilla extract and mix until combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture until a dough forms. Be careful not to overmix.
Fold in the chopped sugar-free raisins until evenly distributed throughout the dough.
Transfer the dough onto a lightly floured surface (using almond flour) and form it into a disc about 1 inch thick.
Using a sharp knife, cut the dough disc into 8 equal wedges, like a pizza.
Carefully arrange the wedges on the prepared baking sheet, leaving some space between each piece.
Bake in the preheated oven for about 18 minutes, or until the scones are golden brown on the top and firm to the touch.
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with butter or your favorite keto-friendly spread.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.0 g | 310% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 60.2 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 607 mg | 47% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2533 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
