Almond flour scones are keto-friendly, paleo and totally delicious! These keto scones are gluten free scones made with fresh blueberries and strawberries.
Preheat oven to 350F and place a piece of parchment paper or Silpat on a baking sheet.
In a large bowl, combine dry ingredients. I recommend sifting the almond flour to remove any chunks.
In a separate bowl, combine wet ingredients (minus coconut milk) with a whisk.
Combine dry ingredients into wet and mix until dough forms. If dough seems dry add in unsweetened coconut milk 1 tbsp at a time.
Fold in blueberries and strawberries.
Mod dough into a ball and place onto prepared baking sheet. Shape into a flat circle about 1 inch high. Sprinkle with monk fruit sweetener for additional sweetness.
Cook scones for 20 minutes then carefully cut into 8 pieces using a pizza cutter. Carefully create a small space between each scone.
Alternatively, you can cut scones prior to baking. I like to cut them once baked for a cleaner cut and moister inside.
Bake for additional 7-12 minutes or until scones are cooked through.
Once scones have cooled, mix together keto glaze mix and drizzle over scones.