Keto strawberry scones are a great way to enjoy fresh berry season. Cream cheese makes these grain-free scones deliciously tender and melt in your mouth.
Strawberry season is fleeting and I like to make the most of it! Which is why I spend most of every June creating delicious keto strawberry recipes.
I just can’t get enough of those beautiful red berries, especially when they’re fresh and local. I wait all year for them to come into season and then I go bananas make all sorts of keto dessert recipes and other keto treats.
Or maybe I should say I go strawberries???
Adding cream cheese to keto scones
Obviously I was inspired by the mounds of fresh strawberries at my local farmers market. But I had also saved a recipe for strawberry cream cheese scones from A Latte Food.
They looked so pretty and fresh, I knew I wanted to ketofy them.
Cream cheese is a brilliant addition to scones. Classic scones typically take butter or heavy cream as their fat source. Using cream cheese is like marrying these two things together.
Cream cheese has the added benefit of binding the scone dough, since it also contains some thickeners. You still need some heavy cream to moisten the dough properly but they incredibly rich and tender!
How to make keto strawberry scones
This keto scone recipe comes together easily and the results are phenomenal. However, I do have some good tips for getting the best out of your strawberry scones. It’s worth reading!
- Line with parchment or silicone: Don’t forget to line your baking sheet! I prefer silicone mats because they are reusable and they protect the bottom of the scones from browning too much.
- Whisk the dry ingredients first: This helps to evenly distribute the baking powder.
- Soften the cream cheese properly. Let it sit out at room temperature for at least 30 minutes. Because you need it in small pieces, you will want to cut it while it’s still chilled.
- Cut the cream cheese into the dry ingredients: “Cutting in” means working the cream cheese into the flour mixture. The best way to do this is with a pastry cutter, but you can use two sharp knives as well. The cream cheese should end up as very tiny pieces, each covered in dry ingredients. This gives the scones a flakier, more tender texture.
- Add the egg, whipping cream, and vanilla. Stir these ingredients in until the dough comes together. It should still seem a little crumbly.
- Pick firm but ripe berries. Because strawberries release a lot of moisture when baked, you want to pick relatively firm berries. They should still be nice and ripe, but not squishy or mushy. Otherwise your scones may not firm up properly.
- Gently fold the berries into the dough. Take care not to crush them too much as you work them in! You also want even distribution throughout the scone dough.
- Shape and cut the dough. Gather the dough together and form it into a circle on the prepared baking sheet, then cut into 8 wedges. Distribute the wedges around the sheet so that they bake properly. I recommend a small offset spatula for gently wiggling under the scones to lift them.
- Bake until golden brown and firm to the touch. Let them cool completely after baking to firm up properly.
Frequently Asked Questions
I do not recommend frozen strawberries in this recipe. They go mushy and release so much liquid as they thaw and cook, your keto strawberry scones will never cook through properly.
You can make this recipe with almond flour only, but you will need an additional ¾ cup. It will change the consistency a bit and it will raise the carb count a little.
I haven’t tried it myself but you should be able to use dairy free cream cheese and then some coconut cream in place of the heavy whipping cream.
Absolutely! Have some fun with it.
These scones are a little more moist than most, so if you think they will be around more than a day or two, I recommend storing them in the fridge.
Rave review for Keto Strawberry Scones
I gave some of these scones to a friend of mine, who is not on a keto diet. She likes most of my creations as it is, but anything with cream cheese has her hooked. Here’s what she texted me later, word for word:
Wow, those scones are Ah-mazing. Woweeee.”
EMILY
I don’t think I’ve ever heard her use the word “wowee” so you know these keto strawberry scones are really something!
More amazing keto cream cheese recipes
- Keto Pumpkin Cream Cheese Muffins
- Lemon Cream Cheese Muffins
- Gingerbread Cream Cheese Pound Cake
- Keto Peanut Butter Cream Cheese Cookies
- Raspberry Cream Cheese Coffee Cake
Keto Strawberry Cream Cheese Scones
Ingredients
Scones
- 1 ¼ cups almond flour
- ⅓ cup Swerve Sweetener
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 4 ounces cream cheese, softened cut into small pieces
- 1 large egg
- 3 tablespoon heavy whipping cream
- ¾ teaspoon vanilla
- ⅔ cup diced fresh strawberries make sure they are not over-ripe
Drizzle
- ¼ cup powdered Swerve Sweetener
- 2 tablespoon heavy whipping cream
- water to thin if needed
Instructions
Scones
- Preheat the oven to 325F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
- Add the cream cheese in small chunks and cut in with a pastry cutter or two sharp knives until it resembles coarse crumbs. Stir in the egg, whipping cream, and vanilla extract.
- Carefully fold in the chopped berries until they are distributed throughout the dough. Gather the dough together and transfer to the prepared baking sheet. Pat into a 7 inch circle.
- Use a sharp knife to cut the dough into 8 even wedges. Wiggle an offset spatula carefully underneath the wedges and distribute around the baking sheet so that they aren't touching.
- Bake 25 to 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely on the pan.
Drizzle
- In a small bowl, whisk together the powdered sweetener and the cream until well combined. Add a little water at a time until a drizzling consistency is achieved.
- Drizzle over the cooled scones.
Della says
Had raspberries on hand, so I used those in place of the strawberries and added Lily’s white chocolate chips–everything else was exactly as written. Turned out fantastic! This amazing recipe is so easy and tasty. Will make again for sure–and will play around with various chips too because the base is fabulous (chocolate & butterscotch sounds yummy), –I look forward to making it as written because strawberries are just so yummy! Thanks Carolyn! 🙂
Nicole Leblanc says
Can this be frozen?
Carolyn says
Yes, they should freeze just fine.
Sherri S says
I really like this recipe. I think next time I need to bake them a tad longer. Great flavor! Thank you for all your hard work that goes into the testing and creating of your recipes.
Jackie Mack says
I hope to make these this Memorial Day weekend for family visiting. Can I sub the swerve for monk fruit and get the same result???
Thanks
Jackie Mack
Carolyn says
So your “monk fruit” is probably mostly erythritol… so it’s similar to Swerve. REAL monk fruit sweetener is a highly concentrated powder or liquid. And “monk fruit sweetener” is usually a blend with erythritol. turn over your bag and if the first ingredient is erythritol, then you know what I mean!
Janie says
Phenomenal!!!!! Made these today and they were sooooo good!!!!
Bonnie says
I made these today and they are delish! I’ve been eating a keto diet for over a year and these are my favorite desert/pastry. Thanks for sharing this recipe!
Carolyn says
I am so glad!
Rosalyn says
I love baking but keto is new to me. Seeing your videos on youtube has challenged me. I’ve bake a few & they’ve turned out good. I saw this one so I’ve decided to make it, as usual this is my first time making this recipe & out my surprise it came it right. I’ve really really enjoyed making your recipes.
Thank you! More videos
Roxann Benbow says
Just love all of her recipes ,made this one for the first time. Very yummy! Thank you for sharing.
Gladys says
I am not a baker. I try all the time, but it never really turns out right for me.
I made these this morning, and not only did they turn out right, they were absolutely delicious.
Thank you for the perfect recipe!
Carolyn says
That’s fabulous to hear!
Kim says
I made these for Easter breakfast this morning and they were a perfect treat. I have loved every recipe of yours that I’ve made. Another keeper for sure!
debye says
So good! The flavor is better than the “normal” – and usually super dry – scones made with regular flour. I added some (maybe 3 Tbsp or so) butter 😙 and I think that made the dough a little too soft. Definitely no issue cutting the dough into 8 wedges though. Thank you soooo very much for this recipe.
Connie says
Hello: I have just attempted your Keto Strawberry Scones. In you recipe you call for 1 1/4 cups of Almond Flour. You also say to cut them into 8 wedges which I have found to be impossible. My question is, is your recipe right ?
Carolyn says
Hi, please read the comments from people who have made this. It is ABSOLUTELY correct and most people love the scones. I don’t know how it would be impossible to cue them into 8 wedges.
Christa says
Amazing!
Caroline says
Just made these only had cranberries so used them they are so good thanks carolyn
Ange Smith says
I was looking for a keto scone recipe and found this. So pleased I did, these were really tasty. Being English, our cream cheese is not a solid block and you would not have been able to rub it into the almond mix so I used 2/3 butter (rubbed in) and 1/3 full fat Philadelphia (added with egg mix) and this worked really well. They kept really well in the fridge in an airtight box for a week too.
Heather says
I made these last week with cranberries and they were amazing. Such a great recipe. Thanks!
Carolyn says
Yay!
Debbie says
Carolyn, this was sooo delicious! The texture was amazing! Such a delicate biscuit-like texture. I’m not a big fan of a a powdered sugar glaze as they have a cooling effect to me. I had some leftover cream cheese drizzle from you Cinnamon Roll Coffee Cake that I made for Christmas morning – absolutely delicious as well!!- that brought these scones to another level! Thank you!!
Mrs. E says
Took Debbie’s advice and made the cream cheese frosting and it was the perfect topping! I added almond extract as well since the flavor reminds me of scones. These scones are a satisfying substitute to the real deal.
Athiga says
Wow thank you so much for this recipe!! It’s the best!
Didn’t have coconut flour, so I replaced with additional almond flour in the exact amount mentioned in the frequently asked questions, It was a bit sticky before baking, but it was all good.
Because my sweetner was different, I had to put a bit less than ⅓ cup.
Didn’t have berries, so I put chopped raw almonds inside and on the scones.
Thank you again so much!!