Strawberry Cream Cheese Scones KETO (Carolyn)

Servings: 8  |   Net Carbs: 4.5

Tips:

Line with parchment or silicone: Don’t forget to line your baking sheet! I prefer silicone mats because they are reusable and they protect the bottom of the scones from browning too much.

Whisk the dry ingredients first: This helps to evenly distribute the baking powder.

Soften the cream cheese properly. Let it sit out at room temperature for at least 30 minutes. Because you need it in small pieces, you will want to cut it while it’s still chilled.

Cut the cream cheese into the dry ingredients: “Cutting in” means working the cream cheese into the flour mixture. The best way to do this is with a pastry cutter, but you can use two sharp knives as well. The cream cheese should end up as very tiny pieces, each covered in dry ingredients. This gives the scones a flakier, more tender texture.

Add the egg, whipping cream, and vanilla. Stir these ingredients in until the dough comes together. It should still seem a little crumbly.

Pick firm but ripe berries. Because strawberries release a lot of moisture when baked, you want to pick relatively firm berries. They should still be nice and ripe, but not squishy or mushy. Otherwise your scones may not firm up properly.

Gently fold the berries into the dough. Take care not to crush them too much as you work them in! You also want even distribution throughout the scone dough.

Shape and cut the dough. Gather the dough together and form it into a circle on the prepared baking sheet, then cut into 8 wedges. Distribute the wedges around the sheet so that they bake properly. I recommend a small offset spatula for gently wiggling under the scones to lift them.

Bake until golden brown and firm to the touch. Let them cool completely after baking to firm up properly.

Ingredients:

Scones

• 1 ¼ cups almond flour
• ⅓ cup Swerve Sweetener
• ¼ cup coconut flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 4 ounces cream cheese, softened cut into small pieces
• 1 large egg
• 3 tablespoon heavy whipping cream
• ¾ teaspoon vanilla
• ⅔ cup diced fresh strawberries make sure they are not over-ripe

Drizzle

• ¼ cup powdered Swerve Sweetener
• 2 tablespoon heavy whipping cream
• water to thin if needed

Instructions:

Scones

Preheat the oven to 325F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.

Add the cream cheese in small chunks and cut in with a pastry cutter or two sharp knives until it resembles coarse crumbs. Stir in the egg, whipping cream, and vanilla extract.

Carefully fold in the chopped berries until they are distributed throughout the dough. Gather the dough together and transfer to the prepared baking sheet. Pat into a 7 inch circle.

Use a sharp knife to cut the dough into 8 even wedges. Wiggle an offset spatula carefully underneath the wedges and distribute around the baking sheet so that they aren't touching.

Bake 25 to 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely on the pan.

Drizzle

In a small bowl, whisk together the powdered sweetener and the cream until well combined. Add a little water at a time until a drizzling consistency is achieved.

Drizzle over the cooled scones.

Source: All Day I Dream About Food