Craving a warm, bakery-style treat without the carbs? These Blueberry Cinnamon Scones are your answer! Imagine a tender, buttery scone infused with zesty lemon and warm cinnamon, all made effortlessly in your Instant Pot. Topped with a dreamy blueberry icing, this keto-friendly recipe is the perfect way to start your day or enjoy a guilt-free afternoon snack. Let’s get baking!
Ingredients
• For the Scones
• 1 cup / 112g almond flour
• ½ tsp / 2g baking powder
• ½ cup / 120ml heavy cream
• 4 tbsp / 57g butter, melted
• 1 large egg
• 1 tsp powdered stevia, or to taste
• 1 tsp / 2.6g ground cinnamon
• 1 tsp / 5ml vanilla extract
• 1 tsp / 2g freshly grated lemon zest
• ¼ tsp / 1.5g salt
• For the Blueberry Icing
• 1 tsp / 5ml blueberry extract
• 4 tbsp / 60g coconut butter, melted
• 1 tsp / 5ml liquid stevia, or to taste
Instructions
1. In a large mixing bowl, whisk together the almond flour, baking powder, powdered stevia, cinnamon, and salt. Add the heavy cream, melted butter, egg, vanilla extract, and lemon zest. Stir with a spatula until a thick, cohesive dough forms. Do not overmix.
2. Prepare a 7-inch springform or round cake pan by lining the bottom with parchment paper and lightly greasing the sides.
3. Lightly dust a clean work surface with a little extra almond flour. Transfer the dough to the surface and gently pat it into a 6-inch round disc, about 1-inch thick. Cut the disc into 7 wedges and arrange them in your prepared pan.
4. Pour 1 cup of water into the inner pot of your Instant Pot. Place a trivet inside and carefully lower the pan onto the trivet.
5. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on High Pressure for 15 minutes.
6. While the scones are cooking, prepare the icing. In a small bowl, combine the melted coconut butter, blueberry extract, and liquid stevia. Whisk until smooth and creamy.
7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Carefully open the lid and use the trivet handles to lift the pan out. Transfer the scones to a wire rack to cool completely.
8. Once cooled, drizzle or spread the blueberry icing over the scones. For a firmer icing, refrigerate for 10 minutes before serving.
Nutritional Information
• Per Serving: Calories 259 | Total Fats 24g | Net Carbs 3g | Protein 5.1g | Fiber 3.6g
Pro Tips
• For a tender, flaky texture, mix the dough only until just combined. Overworking the dough can make the scones tough.
• If your dough is too sticky to handle, chill it in the refrigerator for 15-20 minutes. This will make it much easier to shape.
• No Instant Pot? Bake these scones in a preheated oven at 375°F (190°C) for 12-15 minutes, or until golden brown.
• For an extra burst of fruit, gently fold ¼ cup of fresh or frozen blueberries into the dough before shaping.
FAQ
Q: Can I make these scones in the oven instead of an Instant Pot
A: Yes, you can bake these scones in a preheated oven at 375°F (190°C) for 12-15 minutes, or until they are golden brown.
Q: Are these blueberry cinnamon scones gluten-free
A: Yes, this recipe is naturally gluten-free because it uses almond flour as the base instead of traditional wheat flour.
Q: How do I add actual blueberries to this recipe
A: For an extra burst of fruit, you can gently fold ¼ cup of fresh or frozen blueberries into the scone dough just before shaping it.
Q: What should I do if my scone dough is too sticky to handle
A: If the dough is too sticky, chill it in the refrigerator for 15-20 minutes. This will make it firmer and much easier to shape into the scone wedges.
