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.
Lois Sollenberger says
Question: when unspecified do I assume it’s granular sweetener?
Carolyn says
Yes. Like sugar is granulated sugar, Swerve is granulated Swerve. 🙂
Linda DF says
Can I use frozen strawberries?
Thank you! Linda
Carolyn says
Please read the Frequently Asked Questions.
Belina says
I just made it. It’s delicious. Can these scones store in the freezer? How many days can they store in the freezer? Thanks.
Carolyn says
As long as they are well wrapped up, they should be good for up to 2 months.
Belina says
Got it. Thank you for this fabulous recipe.
Carolyn says
So glad you enjoyed it! Strawberries are kind of the worst berry for freeing, they get so mushy as they thaw.
Leah says
The only thing I don’t have is heavy whipping cream… would half&half work as a replacement?
Carolyn says
Yes, that should be fine.
Rise Daniels says
Just made these and they’re awesome! Can’t go wrong!
Susan Rutherford says
I’ve made these twice, once with raspberries, and once with strawberries. They’re fabulous. Carolyn, do you think the same dough could be used for savoury scones, with herbs and cheese and maybe a bit if bacon or chorizo?
Carolyn says
Absolutely!
Susan says
Third set of scones now baking, this time with blueberries! I absolutely love this recipe! Carolyn, you’re absolutely awesome, and we greatly treasure you. ❤️
Marcy Serkin says
This is my second time making these scones. They were such a hit with my breakfast guests the last time, I decided to make them for company again. I love them for breakfast with my cup of tea. I feel like I’m back in my Starbucks days, eating a rich, sweet, dense pastry from their pastry display! They look very pretty too with the bits of red berry showing and the drizzle over the top. I actually prefer them after they’ve chilled in the refrigerator.
Cheryl says
These taste great! My dough was more of a batter before I added my strawberries. It really was a struggle to put it together to hold shape. I’m not sure what happened — too hot, too humid? Anyhow, after I baked them they were soggy on the bottom so I popped them back in the oven for a few more minutes. Maybe they were too thick? Maybe just a bad baking day but they taste great. I used under ripe berries.
Carolyn says
So you definitely didn’t have enough flour in there, if it was a batter. What brands did you use? And what brand of cream cheese? All of those things together give the scones structure.
Heather Dickson says
AMAZING!!!
Kimberly says
You hit s grand slam with this one. So yummy and moist. My 12 year old are 3 without knowing they were low carb. So yummy. Yet another recipe of yours I love.
AmyJo says
I made theses scones last night, they were delicious! I subbed fresh raspberries for the strawberries, because I grow my own. I will be making this recipe again.
Thanks for anther awesome recipe!
Gina says
Very good! My batter came out very wet for some reason. I weighed all items as usual but the dough was wet and sticky. That’s ok, I placed the measured disk in the freezer then cut and baked as directed.
Carolyn says
So it may have been your strawberries, if they were particularly ripe and juicy.
Ashley F. says
This turned out exactly as I hoped they would! So flavorful and tasty!
Katie says
These are so good and the perfect keto treat. So flavorful and delicious!
Eileen says
I have to tell you, Carolyn, before going low carb in 2012, I had never had a scone. Because your collection of delectable scone recipes is my only experience of them, I have to admit that I can’t compare them to “the real thing.” Just the same, I have to say THANK YOU for opening up my family’s breakfast to the wonderful world of low carb scones! I make one of your scone recipes for breakfast *at least* every other week.
And this one is definitely going in the rotation, for sure! I substituted fresh raspberries for the strawberries (it’s what I had on hand) and the result was both beautiful and delicious.
Another winner from my all-time favorie low carb recipe creator! Your efforts go a long way toward my family feeling not only belly-patting satisfied, but downright “normal.” 🙂
Carolyn says
Thanks so much!
gjeanieg says
Carolyn, these are fantastic! They’re even better than your blueberry scones… Which we did not think was possible! Thank you so much!
Carolyn says
Well thank you!
Pam Hefner says
These are sublime. Very satisfying–I’ll make these again! Just a note: I cut the cream cheese into little cubes per instructions, then put it back in the fridge before I cut it in, like I used to do with butter for pastry, and it worked great because the mixture stayed cooler. Of course it is the middle of summer in Texas so this might be a regional tip. Thank you Carolyn!
Carolyn says
Great tip! I find normally you don’t have to do that with cream cheese but it’s so hot here right now, maybe it’s worth a shot!
Rene says
These just came out of the oven and smell delicious! I can’t wait to try one!
Debra says
Made these today and they are truly delicious. Such a treat for me and so easy to make. I will enjoy one of these sweet pleasures for the next 8 days
Carolyn says
So glad to hear that!
Catherine Guzovich says
I have use the Keto sugar substitutes. Which ones, whatever I can find at the grocery store. I do not like any of them, they all leave an unpleasant taste, after taste, and sensation in my mouth. I have eliminated sugar from my diet and am wondering is there another way to sweeten scones?
Carolyn says
Not that I know of. You may want to consider trying some from Amazon, rather than your local grocery store. This is one that you can’t get in stores but that most people really like. https://amzn.to/3cYLRPN
Lisa Marcovici says
I love Lakanto monk fruit sweetener. 0 carbs, tasteless, actually sweeter than sugar. I use about 20-30% less than indicated. Looks just like sugar. It is a wonderful product!