Keto Butter Pecan Scones

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These tender American Keto Butter Pecan Scones are wedges of rich buttery sweetness. Enjoy as a standalone treat or with a hot cup of coffee.

I was tasked to come up with a keto-friendly version of a scone, specifically a buttered pecan one. Since I’ve never actually made scones, I had to do some research on what makes this pastry-like confection different than a biscuit or a muffin.

Apparently, there is a pretty big difference between what we have in the US and the traditional British scone.

American scones are sweet, rich, buttery, and tend to be a little more tender and range from having a biscuit-like texture to a more cake-like one. Sometimes fruits and nuts are added. More of a sweet treat or dessert, they are to be enjoyed on their own whether for breakfast or with a cup of coffee/hot tea. They definitely don’t need any added jam or butter. Not that the addition of butter would be a bad thing. 😛

On the other hand, British scones are more plain and have a slight crumbly texture with no add-ins and are used as a base to add toppings like butter, clotted cream, and jam. They are similar to the American biscuit–not sweet and aren’t meant to be eaten on their own. The toppings are the stars. Scones are to jam like tortillas are to nacho toppings.

I’m definitely camp American scone. I’ll take sweet, please.

Here in Texas, we still have hot enough weather to where Fall is just not quite on my radar. Heck, I’m still enjoying my pool! Well, not so much this week because of the constant on and off rain. Stupid hurricane season. Anyway, the point is I’m not feeling pumpkin spice just yet! No worries, I’ll get there and have some scrumptious recipes planned.

So, let’s get to it!

First, you’ll need to toast the pecans by adding them to the skillet and cooking on medium-low heat until slightly browned and fragrant. About 3 minutes. Remove from pan and set aside for a few minutes.

Next, brown your butter by adding it to the skillet and cooking it on medium-low for a few minutes until it starts to brown. It should look about the color you see in the photo below. Don’t overdo this part or it will have a burnt taste. Remove it from the heat and stir in 1 Tbsp of the Swerve Brown. You may substitute regular Swerve or Sukrin Gold in for the Swerve Brown, but I HIGHLY suggest you get a hold of some of the Swerve Brown. It’s A-MAZING. Awesome flavor. Really adds a lot and is the closest to real brown sugar that I’ve tried. Great addition to your ingredient stock.

Now, add in the pecans you toasted earlier and coat them with the butter mixture. Remove from pan and set aside.

Dough time! Dump your flours, remaining Swerve Brown, baking powder, and salt to the bowl of a food processor. Pulse a few times to mix the dry ingredients. Add cold butter and pulse until the butter is well incorporated. Add eggs and extracts and pulse until it forms a sticky batter. It will be very sticky!

Stir in the butter-coated pecans.

Sprinkle 1/2 of the 1 Tbsp of confectioner Swerve on prepared parchment lined baking sheet. Scrap dough out onto it. With your hands, press dough into a rough circle, then sprinkle with the remaining confectioner Swerve. This will help your fingers from getting stuck to the dough. Form into a 9″ circumference circle about a 1/2″ thick.

Put baking sheet into the freezer for about 10 minutes. This will make it much easier to cut into sections and separate. Seriously, don’t skip this step. It will save you a lot of frustration. 😛

Preheat oven to 400 F while dough is chilling.

Once dough is good and chilled, cut it into 4 equal sections. Cut each 1/4 into 3 sections for a total of 12 wedges.

Carefully separate each wedge at least 1/2″ apart. Brush top and sides with the heavy whipping cream.

Put in preheated oven and bake for 18-20 minutes until firm and deeply browned, but NOT burned. Be sure bottom is not burning.

While scones are baking, prepare the glaze by mixing all ingredients together. Add enough of the heavy cream to get a good consistency to drizzle across the scones. You don’t want it too thick or it will be hard to drizzle. Too thin and it will be liquid and runny and hard to handle.

Scrap mixture into a sandwich sized baggie and barely snip one end. Set aside.

Once scones are finished baking, remove from oven and allow to cool for 10 minutes on baking sheet.

Once completely cooled, drizzle glaze over scones.

Keep in airtight container for up to 3 days or freeze up to 1 month.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 19 g
Dietary Fiber: 3 g
Sugar Alcohols (erythritol): 12 g
NET CARBS: 4 g

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Keto Butter Pecan Scones

25 mins

26 mins

Freezer

10 mins

51 mins

 

These tender American scones are wedges of rich buttery sweetness. Enjoy as a standalone treat or with a hot cup of coffee.

Course: Breakfast

Cuisine: American

Servings: 12

Calories: 237 kcal

Ingredients

Ingredients

For Scones:

• 1/2 cup chopped pecans
• 2 Tbsp melted butter
• 1/3 cup + 1 Tbsp Swerve Brown Sugar divided
• 2 1/4 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• 4 Tbsp cold butter cut into small pieces
• 2 eggs
• 2 tsp vanilla
• 1 tsp caramel extract
• 1/2 tsp butter extract
• 1 Tbsp confectioner Swerve for dusting
• 1 Tbsp heavy whipping cream

For Glaze:

• 1/4 cup confectioner Swerve
• 1/8 tsp caramel extract
• 1/8 tsp butter extract
• 1/8 tsp vanilla extract
• 1 Tbsp Swerve Brown Sugar
• Pinch of salt
• 2-3 Tbsp heavy whipping cream

Instructions

Instructions

For Scones:

1. Line baking sheet with parchment paper.
2. In small skillet, toast pecans on med-low heat until slightly browned and fragrant. About 3 minutes. Remove from pan.
3. In same pan, melt butter and cook until it starts to brown. About 2-3 minutes. Remove from heat and stir in 1 Tbsp of Swerve Brown Sugar. Add in pecans and coat well. Remove from pan and set aside to cool.
4. To food processor, add flours, remaining Swerve Brown Sugar, baking powder, and salt to processor bowl. Pulse a few times to combine.
5. Add cold butter and pulse until well combined.
6. Add eggs and extracts to processor bowl and pulse until a sticky dough is formed. It will be thick and sticky.
7. Stir in the butter coated pecans.
8. Sprinkle 1/2 of the 1 Tbsp of confectioner Swerve on prepared parchment lined baking sheet. Turn dough out onto it. Slightly press dough into a rough circle, then sprinkle with the remaining confectioner Swerve. Form into a 9" circumference circle about a 1/2" thick.
9. Pop baking sheet into freezer for 10 minutes to make it easier to cut and handle.
10. Preheat oven to 400F.
11. Cut circle into fourths, then cut each fourth into thirds to make a total of 12 wedges. Carefully separate wedges so there is at least a 1/2" gap between each one.
12. Brush tops and sides with the heavy whipping cream.
13. Bake for 18-20 minutes until firm and deeply browned, but NOT burned. Be sure bottom is not burning.
14. Remove from oven and allow to cool on the baking pan for about 10 minutes.

For Glaze:

1. Add all ingredients to a small bowl and combine.
2. Add heavy whipping cream a little at a time until you reach desired consistency where it can easily be drizzled over scones.
3. Once scones are cooled, spoon glaze into sandwich-sized plastic bag. Snip a very small section (about 1 mm) off one corner and drizzle glaze over scones.
4. Keep in airtight container for up to 3 days or freeze up to 1 month.

Recipe Notes

You may substitute regular Swerve or Sukrin Gold in for the Swerve Brown, but I HIGHLY suggest you get a hold of some of the Brown. It's A-MAZING. Awesome flavor. Really adds a lot. Great to use in so many recipes.

Nutrition Facts

Keto Butter Pecan Scones

Amount Per Serving (1 wedge)

Calories 237 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 6g38%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 47mg16%

Sodium 117mg5%

Potassium 112mg3%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 1g1%

Protein 6g12%

Calcium 90mg9%

Vitamin C 0mg0%

Vitamin A 270IU5%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

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