Check out the Blueberry Cheesecake Scone story to discover when and where I first ate a blueberry, which berry is my favorite, and why an American saying”Flan” always makes me want to giggle.
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.
Eat them slathered with butter. Pile on some whipped thick coconut milk. Or eat them my favorite way – with Lemon Curd. All delicious ways to add more healthy fats, if that’s your goal. They’re also good just as they are, sans topping.
Blueberry Cheesecake Scones
Author: Carrie Brown | Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Serves: 10
What You Need
- 15 oz. / 420g almond flour (ground almonds)
- 4 tsp baking powder
- 1 tsp baking soda
- 3 tsp xanthan gum
- 1 tsp sea salt
- 4 TBSP xylitol
- 6 oz. / 170g unsalted butter, cold and chopped into pieces
- 1 egg
- ½ cup / 4 fl oz. sour cream
- Zest of 1 lemon
- 6 oz / 170g fresh blueberries
- Beaten egg to glaze
What You Do
- 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.
Top Recipe Tips
- The xanthan gum improves the texture by providing some structure, and helps the scones to maintain their rise in the oven. You can omit it if you don’t have any but you will not get such a good result.
- If you don’t have a metal cutter, use an upturned glass as a guide and cut out with a knife. If you use a plastic cutter or something that doesn’t have a sharp, cutting edge you will effectively squash the sides of the scones down as you push and they will not rise as well.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More baked goods recipes
- Come laugh and learn with us over at The Ketovangelist Kitchen Podcast
- Come hang out in The Ketovangelist Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!