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I know it’s hard to take me seriously, but trust me, these blueberry scones with maple frosting are seriously addictive. You’ll want to save them all for yourself, so you might want to tell everyone else they’re inedible. Way to make keto desserts crumby, not crummy!

Portions: 6

Preparation: 16 minutes

Cooking time: 25 minutes


  • 1 1/2 cups (375 mL) almond flour
  • 1 tsp (5 mL) baking powder
  • 2 tsp (10 mL) baking soda
  • 1 Tbsp (15 mL) erythritol
  • 1/4 cup (60 mL) unsalted butter, cold
  • 1/4 tsp (1 mL) salt
  • 2 eggs
  • 1/2 tsp (2.5 mL) maple essence
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (60 mL) sour cream
  • 1/3 cup (40 mL) blueberries
  • 1/4 cup (60 mL) sour cream
  • 1/4 cup (60 mL) erythritol
  • 1/2 tsp (2.5 mL) maple essence


  1. Hide all the ingredients wherever you like, close your eyes, count to 10, and let the game of hide and scone-seek begin!

  2. While you’re looking, yell out loud: “If I find you, I’m going to eat you!”

  3. Once you’ve found all the ingredients, set about making the recipe like a champ.

  4. In a small bowl, mix the eggs, sour cream and maple essence, and set aside.

  5. In a medium-sized bowl, mix the almond flour, xanthan gum, erithrytol, baking powder and salt. Mix it like you’re a mixmaster making an ’90s mix tape, yo! Note: someone dared me to use that expression. CHECK!

  6. Use a great grater to grate the butter in great big flakes into the bowl of dry ingredients.

  7. Delicately mix the flakes of butter in to the dry ingredients taking GREAT, GRATE care not to break them down into crummy crumbs. Note: sorry if I got a bit carried away there!

  8. Add the sour cream mix and the blueberries, and stir like you have an iron fist in a velvet glove to bind it all beautifully. I bet you didn’t think I could be so poetic, eh?

  9. Shape the dough into a ball as flat as a dog’s nose when it’s trying to get out onto the patio and runs right into the screen door, then wrap the ball in some cling wrap.

  10. Toss the dough ball into the fridge to chill for an hour, and pace up and down impatiently.

  11. If your oven’s as slow to get going as mine, get a head start and preheat yours to 350 F (180 C).

  12. Put your chilled, flat dough ball on a cookie sheet lined with parchment paper, and chop and separate it into 6 triangles.

  13. Chuck ’em in the oven for 25 minutes, and check ’em every minute after 21 minutes.

  14. To prepare the frosting, mix all the frosting ingredients together. Note: if that’s not easy enough, just forget the frosting, but be warned, you’ll be missing out!

  15. Let the scones cool before drizzling with the frosting.

  16. Let’s play hide and scone-seek! Coming, ready or not!

  17. Carbs 8 g, Fat 11 g, Protein 4 g



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