Low Carb Berry Scones Recipe (2024)

FAQs

What to avoid when making scones? ›

Blueberry Scone (1 scone) contains 21g total carbs, 20.3g net carbs, 5.7g fat, 3.6g protein, and 148 calories.

Not using enough leavening agent. Placing scones far away from each other on the baking tray. Not preheating the oven before putting in the scones. Low-quality ingredients.

The secret is using cake flour instead of all-purpose flour. It's lower in protein and makes for ultra-tender scones. If you don't have any on hand, you can easily make your own using all-purpose flour and cornstarch (see the FAQs below).

Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

Serve these fluffy scones at your next afternoon tea. They are light, golden and diabetes friendly too.

Low in sugar and high in fibre, wholemeal scones are good options for diabetics. Incorporating yoghurt and fruits is a good option to make desserts for diabetics. Diabetics need proper management of sugar intake to handle their blood sugar level.

A one-cup serving of blueberries is around 18 grams of net carbohydrates, much higher than the other berries on the list. However, you could most likely fit one-quarter to one-half of a cup into your daily menu while staying in ketosis.

Are blueberries low carb low sugar? ›

They are extremely versatile! A ¾ cup serving of these berries has between 5-6g of net carbs, thanks to these berries being high in fiber. Take note that blueberries have about 12g of net carb due to higher amounts of sugar and a lower amount of fiber, so they are not considered a keto-friendly fruit.

Raw blueberries contain 11 grams of total carbs and 9 grams of net carbs per 1/2-cup (74-gram) serving, while unsweetened and sweetened dried blueberries are significantly higher in carbs.

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

The explanation is simple: As with other doughs, including pizza dough, resting lets scone dough's gluten relax completely, so that it doesn't snap back during shaping or baking.

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

The cold butter in a scone-dough inhibits the formation of gluten (lots of gluten formation would increase density) and when baked, the moisture in the butter would create layers of tenderness making the crumb light and soft. The addition of butter would also contribute to the flavour of the scone.