These Keto Raspberry White Chocolate Scones use a small amount of buttermilk with a combination of coconut and almond flour. While buttermilk isn’t typically used on a keto diet, this recipe only uses 1/3 of a cup. This means that each scone only has 1.3g of carbs from the buttermilk, making this recipe suitable for a keto or low carb diet. You’ll love these scones as they are not only delicious but a NORMAL size. I see way too many dessert recipes where the portion is super tiny. That isn’t the case with these game changer scones!
Like most keto baking, the best outcome is when you mix coconut and almond flour together. Alone almond flour can be quite heavy, while coconut flour can be very dry. For this recipe we use 3 cups of almond flour with 3 tablespoons of coconut flour to improve the texture. Tip: Mix all of your dry ingredients together in a bowl with a whisk before adding the wet ingredients!
Using the proper baking techniques is key to getting the right consistency for these Keto Raspberry White Chocolate Scones.
- STEP 1: Start by whisking the dry ingredients together in a bowl.
- STEP 2: Incorporate the butter (cold and cubed) into the dry ingredients. You can use a food processor but be very careful not to overwork the dough. The best method to incorporate the butter is to us a pastry cutter or two butter knives. Your mixture should look dry with some small lumps of butter.
- STEP 3: After incorporating the butter, create a well in the center of the bowl and add half of the buttermilk. Use your hands to incorporate the buttermilk by pushing the dry ingredients into the center. Repeat with the remaining buttermilk if needed. Slowly incorporate to make sure that your mixture doesn’t get too wet. Your mixture should feel quite dry, but still hold together. Note: I say to start with only half as the amount of buttermilk because the amount needed can vary on the brands/types of flours that you are using. My scones work with 1/3 cup. However yours might need slightly less or slightly more.
- STEP 4: Gently fold in the the Sugar-Free White Chocolate Chips and raspberries into the mixture.
- STEP 5: Transfer the mixture to parchment paper and form in a large circle (about 1 inch thick). Using a cookie cutter (or top of a drinking glass),cut the scones and place in a lined baking sheet about 2 inches apart. Bake for 18-22 minutes.
(Create a well in the center of the bowl to incorporate the buttermilk)
(How the dough should look after incorporating the buttermilk)
I know, buttermilk isn’t typically used in a keto diet because it is higher in carbs. However we only use 1/3 cup in this recipe. This means that each scone only has 1.3g of carbs per scone (makes 10 scones). When baking with buttermilk it is a rule of thumb to add baking soda into the mixture. The baking soda reacts with the buttermilk creating small carbon dioxide bubbles in your batter. Baking soda also helps with the browning
You’ll notice that our recipe uses less buttermilk than traditional wheat flour recipes. The almond and coconut flour do react differently with the buttermilk, so in our testing less was needed. In fact, take a look at one of our failed attempts with too much buttermilk:
(Dough is too wet, scones become dense and fall apart)
Why Do My Raspberry Scones Look Blue?
This happens if you overwork the dough once the raspberries are added into the mixture. If you’re using frozen raspberries, this can happen if you take out the raspberries too soon from the freezer. You’ll want to remove them from the freezer right before adding them into the mixture. If too much liquid from the berries releases while preparing your mixture, it can create too much acidity in the mixture, causing the raspberries to look blue once baked. Keep your berries whole, and very gently fold them into the mixture to prevent this.
(Scones appear blue from the acidity of the raspberries reacting with the dough. Note, flour used in the above picture was a test and is different than the recipe listed below)
(This is how your scones should look! A nice rise with red raspberries!)
Measure your Ingredients!
With all baking, you want precision! For the best outcome, measure your ingredients. Below, I’ve listed the amount of grams needed for the flours and butter.
White Chocolate Chips & Raspberries:
For these Keto Raspberry White Chocolate Scones, we use Lily’s Sugar-Free White Chocolate Chips. Feel free to use something similar. Or of course, if you’re not following a keto diet, you can use regular white chocolate chips. Another option is to leave out the chocolate chips and just use raspberries.
Raspberries are naturally low in carbs. Berries in general are great to consume on a keto diet because they’re naturally low in sugar and high in fiber. Raspberries only contains about 5 net carbs per 100 grams.
Keto Raspberry White Chocolate Scones
- Large Baking Sheet
- Pastry Cutter, Optional.
- 3 Cups Almond Flour Equivalent to 336 grams.
- 3 Tbsp Coconut Flour Equivalent to 27 grams.
- 1- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 3 Tbsp Granulated Stevia Or equivalent.
- 1/4 Tsp Salt
- 130 Grams Butter Equivalent to 26 tsp. Cold, Cubbed.
- 1/3 Cup Buttermilk Many need more or less depending on your flour.
- 75 Grams Fresh or Frozen Raspberries Equivalent to 1/2 cup. NOTE: Keep raspberries whole.
- 56 Grams Lily's White Chocolate Chips Or equivalent.
- 1 Egg, Lightly Beaten Optional, egg wash.
- Preheat Oven to 375°F.
- In a large bowl whisk together almond flour, coconut flour, baking powder, baking soda, sweetener and salt.
- Using two knives or a pastry cutter, cut the butter into the dry ingredients. The mixture should look dry with some small lumps of butter. NOTE: You can also use a food processor but be very careful not to over mix, turning the batter into the dough.
- Making a well in the mixing bowl and pour half of the buttermilk. Using your hands or a fork, push the dry mixture from the bottom and sides into the buttermilk. Repeat with the process with the remaining buttermilk. NOTE: Your mixture should feel slightly dry. Depending on your flour you may need less or more than 1/3 cup of buttermilk.
- Gently fold in the raspberries and white chocolate to the mixture. Work quickly if using frozen raspberries. Do not over mix.
- On a large piece of parchment paper, form the dough together in a large circle. Using a round cookie cutter (or a drinking glass!),cut the scones and place them on a lined baking sheet. This should make 10 scones. If making smaller or larger scones, adjust the cooking time accordingly. Optional: Sprinkle with stevia.
- Brush the tops of the scones with the egg wash. Optional: This will make the scones shiny and golden
- Bake the scones for 18-22 minutes until golden brown.
- 333 Calories
- 12.6g Carbohydrates
- 6.3g Fiber
- 29.5g Fat
- 8.4g Protein
- 3334 Calories
- 126.3g Carbohydrates
- 63.2g Fiber
- 294.6g Fat
- 84.1g Protein
Enjoy as a dessert or as a breakfast! These are good size scones that are quite filling (due to the almond flour and butter). They can easily be made smaller to lessen the carb count for a light snack. Let us know in the comments below if you’ve tried these delicious Keto Raspberry White Chocolate Scones!
Looking for more Keto Desserts? Visit our recipe page!