Using a fork whisk together cream and egg in a liquid measuring cup. Preheat oven to 375 degrees f 190 degrees c. In a large bowl sift together flour 3 tablespoons sugar baking powder and salt. Using a pastry cutter or two knives cut in butter until the largest pieces are the size of peas. If you won t eat them within 3 4 days the almond flour blueberry scones should be frozen.

Store them in a freezer bag in the freezer for 2 3 months. Then add in some cold unsalted butter. See video above for a closer look at the texture. Sweet tart flavor comes from the addition of frozen blueberries in these easy baked scones that can be frozen and reheated for a busy morning on the go treat. Grate the frozen butter using a box grater.

With the rack in the highest position preheat the oven to 425 f 210 c. These particular blueberry scones were delicious flaky and light but also incredibly satisfying. Rinse the blueberries and set them aside in the freezer until needed. Start by mixing together some flour sugar baking powder and salt in a large bowl. Bake in 400 f preheated oven for 15 18 minutes or until lightly brown.

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Place in the freezer for at least 10 minutes or chill in the refrigerator for 30 minutes or until the scones are hard to the touch. Step 2 cut butter into mixture of flour sugar baking powder and salt. Ingredients 4 cups all purpose flour 6 tablespoons sugar 4 1 2 teaspoons baking powder 1 2 teaspoon salt 1 2 cup plus 2 tablespoons cold butter 2 large eggs room temperature 3 4 cup plus 2 tablespoons whole milk divided 1 1 2 cups fresh or frozen blueberries. Using a food processor grate the stick of frozen butter. How to make blueberry scones.

Stir in blueberries and zest. Line two baking sheets with silicone mats or parchment paper. Store these low carb keto scones in an airtight container for 3 4 days. In a food processor combine the flour sugar baking powder baking soda and salt. As far as scones go the method for this recipe isn t bad either.

Add blueberries and toss to mix. How to store keto blueberry scones. Whisk flour sugar baking powder cinnamon and salt together in a large bowl. Add it to the flour mixture and combine with a pastry cutter two forks or your fingers until the mixture comes together in pea sized crumbs. Preheat oven to 425.

Place the scones on a parchment lined baking sheet about a 1 2 inch apart. Place the scones on a parchment lined baking sheet about a 1 2 inch apart. Add blueberries and toss to mix. Stir in blueberries and zest. Place in the freezer for at least 10 minutes or chill in the refrigerator for 30 minutes or until the scones are hard to the touch.

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Preheat oven to 425. With the rack in the highest position preheat the oven to 425 f 210 c. Store them in a freezer bag in the freezer for 2 3 months. Using a fork whisk together cream and egg in a liquid measuring cup.