Gluten Free, Paleo & Keto Blackberry Scones

Excellent! Very light and fluffy! I made mine dairy free (except for the whey protein isolate). The dough was pretty wet rather than shaggy and was a little difficult to separate into the pieces on the baking tray. I may have overpulsed the processor when adding the coconut oil, which I would put in the fridge to harden it up more next time. I used a spatula to lift/push the pieces around and reshaped with my fingers. Anyway, they tasted wonderful, and the lemon glaze added a lot of flavor. I used the upper amounts of erythritol, which was perfect. I baked for 15 minutes, and they were already pretty brown, so I took them out. So keep an eye on them. Other reviewers mentioned that they burned theirs at 450F, and that they had more success baking them at 350F, and I think I agree. One more minute, and mine would’ve started to char. Also, they spread out horizontally a fair amount when baking so they were touching each other again, which surprised me, but made no difference in the end. Really good!

How does every single thing I bake from this Gnom Gnom turn out so good?? These scones were DELICIOUS; I just love how they weren’t too sweet and the lemon glaze adds a perfect touch! I ate 2 in a row with whipped cream on top whoops they’re just too good! I think this recipe is supposed to say 350 Degrees NOT 450. I baked them at 350 for 14 minutes and they turned out perfect, even a little burnt on the bottom so 450 would be way too high and would likely burn the scones quickly because almond flour burns easier!

I really liked this recipe! I'm used to scones being harder and a bit drier, but these were more like a really thick, moist cookie. The flavor is absolutely delicious.

Changes I made:

- Used Lily's chips as the mix-in instead of berries.
- Sifted my almond flour. I wanted to eliminate any larger pieces or stuck-together bits.
- Omitted the unflavored whey protein. Didn't have any.
- Used Truvia instead of straight erythritol. Again, it was what I could find at the store.
- Used lard instead of butter. Lard gives baked goods more flakiness and a shorter crumb than butter, and a less rich flavor, all of which was what I was going for.
- Baked at 400, not 450. I was worried about the coconut flour burning.

I also accidentally rested the dough for a bit after I cut the lard into the dry ingredients (as in, I got interrupted so I stuck the bowl in the fridge and came back a couple of hours later).

This is definitely a keeper recipe! I'm looking forward to trying it with the berries and glaze.

Hi! I tried your recipe and it's very, very good. Almost like the real thing! My only teeny, tiny complaint would be, and I think it's a global thing with gluten-sugar-free baking, it's the texture. It's lovely and tender, but how does one get a firmer bite? My dough came out more like a thick batter, too. I followed everything to a T. Would adding more whey isolate help? That's the protein part, right? Or a little vital wheat gluten? I don't know how much that would raise the total carbs but I would sacrifice carbs elsewhere in my diet to have a proper texture in my low carb baked goods. Anyway, you're doing a great job and love your dedication. I've recommended your site many times. :)

These are fabulous, just made them with blueberries. Nothing to whine about, keto at its finest.

Should the butter be cold or room temp for this?

Ohhhh these are ON POINT! Seriously I just ate 2 in a row because they are so good.

Readers: there is a reason there's several paragraphs of information on ingredients before every recipe. Brown flax and golden flax are completely different ingredients! You can't sub one for the other! You WILL NOT get the same results by throwing in whatever substitutes.

I followed this as faithfully as possible....pre-ground the flax, etc etc, and they came out really, really beautiful. As always, anything with coconut flour is prone to browning and burning so don't be like me and cook them on the bottom rack! Haha.

Paola, do you find that it's better for these kinds of recipes to work with the dough a bit before baking I notice you said to work the berries in after turning the dough out on the pan. Just wondered if that makes a difference in the final product instead of mixing them in the bowl.