Teatime Blackberry Scones
Nov 03, 2023The Magic of Autumn & Perfect Paleo & Keto Tea Time Scones 🍂
It was a fine, crisp autumn morning when my daughter and I set off for a walk through the brambly forest near our home. We were greeted by an abundance of wild blackberries, her absolute favourite, and as we picked them together, I knew a special treat was in order. What better way to savour these autumn moments than by baking fresh Blackberry Scones, perfectly paired with a steaming cup of tea? It’s the ultimate way to celebrate the season and create lasting memories.
Creating a delicious keto- and paleo-friendly scone that tastes as indulgent as a high tea favourite took some experimenting. Still, I’ve discovered a few tips and tricks along the way that transform these scones into 5-star treats. The result? Bakerlita Scones that are as close to perfection as you can get, with a rich, flaky texture and a delicious flavor that feels like a celebration in every bite. 🍁✨
9 Master Tips for Perfect Paleo & Keto Scones
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Increase Flakiness with Cold Ingredients:
Traditional scones are known for their flaky texture. To achieve this, use ice-cold butter (or palm shortening/coconut oil for dairy-free options). Shred or cube the butter and work it into the dry ingredients. After mixing, chill the dough for 30 minutes before baking to keep the fat solid. As it melts during baking, it creates air pockets, resulting in a flakier texture. -
Add Baking Powder for Lift:
While baking soda helps with browning, adding 1 teaspoon of baking powder will give your scones a lighter, fluffier rise, similar to traditional scones. This combination helps create the signature scone look and feel. -
Use Yogurt for Tenderness:
Greek yogurt (or full-fat coconut yogurt for dairy-free) adds moisture and tenderness. For a more traditional crumb, you can slightly increase the yogurt amount, adding 1-2 extra tablespoons if necessary, to maintain a soft, crumbly texture. -
Incorporate Arrowroot or Tapioca Starch:
To replicate the fluffiness of wheat-based scones, add 1-2 tablespoon of arrowroot or tapioca starch. This will help with the structure and lightness, giving the scones a delicate texture while still being keto- and paleo-friendly. -
Use a Blend of Flours:
To enhance the crumb of your scones, try incorporating cassava flour or tiger nut flour (about 1/4 cup) into the almond and coconut flour mixture. This addition gives the scones a texture that is more like traditional scones while maintaining their keto and paleo nature. -
Brush with Egg Wash for a Golden Top:
For that beautiful golden, crisp top, brush the scones with an egg wash (a beaten egg mixed with 1 tablespoon of water or milk) before baking. This gives them the classic appearance and a slightly firmer texture on the outside. -
Add a Pinch of Cream of Tartar:
Adding just 1/4 teaspoon of cream of tartar can help activate the baking soda and further enhance the rise, mimicking the rise of wheat-based scones without adding any carbs. - Add a Touch of Apple Cider Vinegar:
To achieve a tender, fluffy scone texture, incorporate 1 teaspoon of apple cider vinegar into your wet ingredients. It will react with the baking soda to enhance the rise and texture without altering the flavor. -
Bake at a Higher Temperature for a Better Crust:
Start by baking your scones at 375°F (190°C) for the first 5-7 minutes to help them rise and develop a firm crust. Then, lower the temperature to 350°F (180°C) to finish baking without overcooking the inside.
Additional Tips for Flavor and Texture:
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Cold Butter for Texture: Using cold, shredded grass-fed butter (or coconut oil for dairy-free) is key. Freezing the butter before shredding ensures you get the flakiest layers and the most tender texture.
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Don't Over-mix: Over-mixing can lead to tough scones. Mix just until the ingredients come together to keep the scones light and flaky.
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Get Creative with Flavors:
Swap out blackberries for seasonal fruits like apples or pears, and add a dash of cinnamon for a cozy, fall flavor. You can also top the scones with a berry compote for a burst of flavor. -
Serve with Clotted Cream:
For an extra touch of indulgence, serve your scones with traditional Devonshire clotted cream. The rich, creamy texture pairs beautifully with the warm, nutty almond flour scones. This addition makes any tea time feel like a luxurious, traditional experience.
By following these tips, you'll master the art of creating Paleo & Keto scones that are just as delicious and satisfying as traditional scones. These tricks will help you achieve the perfect balance of flakiness, tenderness, and flavour while still baking the Bakerlita Way!
Paleo & Keto-Friendly Tea Time Scones with Traditional Texture
Dry Ingredients:
- 224g (2 cups) almond flour
- 46g ( ⅓ cup) coconut flour
- 35g (¼ cup) sweetener (monk fruit, erythritol, xylitol)
- 2 tbsp arrowroot starch
- 40g (¼ cup) tiger nut or cassava flour *optional, yet help with the scone texture
- 1 tsp cinnamon
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp cream of tartar (optional)
Wet Ingredients:
- 60g (¼ cup) ice-cold grass-fed butter (shredded or cubed) – sub for palm shortening or coconut oil for dairy-free
- 63mL (¼ cup) full-fat Greek yogurt or full-fat coconut yogurt for dairy-free
- 1 free-range egg *room temperature
- 10mL (2 tsp) pure vanilla extract
- 10mL (2 tsp) apple cidre vinegar
Glaze:
- 60g (½ cup) sweetener (monk fruit, erythritol, xylitol)
- 2-3 tbsp full-fat coconut milk
Instructions:
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Preheat the Oven:
Preheat your oven to 375°F (190°C) for the initial bake, and line a baking sheet with parchment paper. -
Combine Dry Ingredients:
In a medium bowl, combine almond flour, coconut flour, arrowroot starch, sweetener, cinnamon, sea salt, baking soda, baking powder, and cream of tartar (optional). -
Incorporate Cold Butter:
Shred or cube the ice-cold butter (or coconut oil/palm shortening for dairy-free) and add it to the dry ingredients. Use a fork or pastry cutter to mix until the butter is evenly distributed, creating a crumbly texture.
Tip: Keeping the butter cold is key to achieving a flakier texture, as it creates air pockets when it melts during baking. -
Add Wet Ingredients:
In a separate bowl, whisk the yogurt (or dairy-free substitute), egg, and vanilla extract. Add the wet mixture to the dry ingredients and mix gently until just combined. Be careful not to over-mix, as this can toughen the dough. -
Chill the Dough:
Shape the dough into a round disk about 2 inches thick and cut it into 6 wedges. Place the scones on the prepared baking sheet and chill them in the fridge for 30 minutes. This allows the fats to remain solid, which helps create a flaky, traditional scone texture. -
Brush with Egg Wash:
For a golden top, lightly brush the tops of the scones with an egg wash (a beaten egg mixed with 1 tbsp water or milk). -
Bake:
Bake the chilled scones at 375°F (190°C) for 5-7 minutes to help the scones rise and develop a firm crust. Then reduce the temperature to 350°F (180°C) and bake for an additional 10-12 minutes, or until the edges are golden brown. -
Cool the Scones:
Allow the scones to cool on the baking sheet for at least 30 minutes, as they will still be soft immediately after baking. -
Glaze & Serve:
Mix the sweetener and coconut milk to create a glaze and drizzle it over the cooled scones. Serve with clotted cream (or a dairy-free alternative) and a berry compote for added flavor.
Extra Tips for the Perfect Scone:
- Cold Ingredients: Keep your butter (or alternative) and yogurt cold until mixing to ensure flakiness.
- Baking Powder & Cream of Tartar: These help the scones rise, giving them a light, fluffy texture.
- Chill Before Baking: Chilling the dough after shaping helps create a tender crumb and better texture.
Storage:
Store the scones in an airtight container at room temperature for 5-6 days, or freeze them for up to 3 months.
A Special Touch for the Season:
As autumn arrives, why not invite a friend over, brew some tea, and enjoy these scones together? This is a beautiful way to slow down, savor the moment, and reflect on the simple joys of life.
Join the Academy Here:
If you’re ready to take your baking skills to the next level, I invite you to join the Bakerlita Academy, where we’ll dive deeper into creating the perfect tea time treats. In the near future, we’ll be exploring these Tea Time Scones in an in-depth video tutorial alongside dozens of cherished recipes that can become timeless traditions in your home.
Blessings & #BakeTheBakerlitaWay
Andrea Witthoeft | Bakerlita
Do you want to transform your health, lose weight, revamp your energy energy and gain priceless knowledge and skills to learn how to master the art of the most wholesome, delicious bakes? Join The Waitlist for my NEW Baking Academy - Get VIP Early-Bird discounts & first priority- a limited amount of spots.
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