You simply must try this Keto Scones Recipe. It is my take on the beloved Starbucks Maple Oat Nut Scones that were discontinued years ago. With a tender maple pecan scone topped with maple glaze, these keto scones are the perfect copycat.
Maple oat nut scones. They were my absolute favorite splurge which I was a poor visual arts student in college. I went to Rutgers University and lived on campus at Rutgers College but most of my classes were at Mason Gross School of the Arts downtown in New Brunswick. That meant either a lot of waiting for the college buses or a lot of walking. But when I walked to class I passed right by, you guessed it, Starbucks.
Whenever I could afford it I’d pop in for tea and a maple oat nut scone. I wasn’t as much of a coffee drinking as I am now (five kids will do that to you) and tea was cheap. I could get a large tea and a scone for about $4. This was 17 or so years ago.
When I began blogging I knew that someday I wanted to recreate my undergrad fave, the Starbucks maple oat nut scone. This keto scones recipe has done it. One bite and I felt like I was 19 again. This is even more special since Starbucks discontinued their maple oat nut scones years ago. I remember walking in and asking for one to find they were gone. That was a sad day. Those little petite vanilla scones are pretty good but not nearly as grand as my beloved maple scones.
How to make Scones
Making my keto scones recipe is very simple. Add the ingredients to a food processor to make the dough. Press the dough into a circle. Cut the circle into wedges like a pizza. Separate the wedges and bake. These are easy scones!
Once they cool I top with a maple glaze made primarily from powdered sweetener and maple extract.
Ingredients for my Keto Scones Recipe
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Collagen – Adding a little collagen is my favorite way to boost protein in baked goods. My plan is to eat one of these cute little scones for breakfast until they are gone. That added protein helps tide me over to lunch.
Maple Extract – Maple extract is the best way to get a maple flavor without the natural sugars that are in maple syrup.
Molasses – I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 tsp divided by 8 servings. That is less than 1 grams of carbs from the molasses. If you prefer you can just omit it.
And then some baking necessities like baking powder, butter, and eggs.
How to form scones
In the photo above you can see the dough for this Easy Scones recipe before baking. I find it so much easier than making cookies because you just shape the dough in a large circle and cut it like a pizza. Scooping dozens of cookies can get tedious. Scones, and shortbread that is cut into wedges are much faster to prep.
After baking the keto scones, just mix together the icing and spread it on. Delish! I popped a few of the leftover scones into my freezer and had one this morning for breakfast with my coffee. I microwaved it from frozen for one minute and it was perfect.
Here are more low carb sweets that go well with tea:
I hope you enjoy these Easy Scones! And here are some of the best keto starbucks recipes!
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, extract, and molasses. Pulse until the crumbs form. Add the pecans. Process until the dough comes together into a ball. This can take a minute or two.
- Press the dough into a circle on the baking sheet. Cut into 8 wedges. Spread them out so there is at least half an inch between the scones.
- Bake for 40 minutes until golden and firm. If the scones start to get too dark cover them with foil (check them after 15-20 minutes). Cool completely.
- Stir together the icing ingredients and spread on the cooled scones.