Key Lime Scones (LC)

March 16, 2021
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Photo by Brian Coppola
Author Notes

Inspired by the recipe at All Day Long I Dream About Food. Low carb scones have been my go-to snack, and usually I go for my Black Walnut and Maple version. I also use a wooden form (from China, for Moon Cakes) to shape my scones instead of creating a disk from the dough and cutting it into pie-shaped eighths.

I used the Nellie and Joe’s Key Lime Juice along with the zest from standard limes (cuz I could not locate any actual key limes). I tweaked the recipe a bit. I have really good luck treating these doughs as I would a traditional shortbread, so I up the butter and knead it in by hand until it undergoes that magical transformation to a coherent mass.

I left out the baking powder, upped the juice, and so I needed to add more almond flour after adding the egg, to get it to a just workable consistency but not at all overly dry. If anything, the scones came out of the form flexible and rubbery, but neither stiff nor soft. Sorry, cooking is like that, isn’t it? Feel and texture. The moister and more buttery dough takes a bit longer to cook and keeps a nice feel when you eat them.

The glaze is also all by feel. I start with about ¾ c powdered Swerve, add the juice, mix well to a loose consistency, then add enough Swerve to bring it to smooth and spreadable. I do not really know how much of each I actually used. I like a thick glaze with the zest in it. —Brian Coppola

  • Prep time 20 minutes
  • Cook time 30 minutes
  • makes 8
  • Scone
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup granulated Swerve
  • 3/4 stick of cold butter, diced
  • 1 egg, beaten
  • 3 tablespoons Key Lime juice
  • 1 zest from 1 lime
  • 1 teaspoon vanilla
  • Glaze
  • 1.5 cups powdered Swerve
  • 1 tablespoon Key Lime juice
  • 2 zest from 2 limes
In This Recipe
  1. Preheat oven (325F) and prepare a baking tray with a piece of parchment. Zest the limes in two piles on their own parchment sheet: one with 1 lime, one with 2 limes.
  2. Place the dry ingredients (1.5 c almond flour, coconut flour and Swerve) in a bowl, and add in the diced butter. Start to blend and knead with your hands as in a shortbread. Stick with it. About 10 minutes in, you get a magical transformation to a solid and pliable dough. Then stop.
  3. Add the egg, key lime juice, zest from 1 lime, and vanilla. Mix well with a wooden spoon. This mixture is quite liquid after combining. Now add in 2-3 portions of almond flour to stiffen the dough to a light and rubbery putty. Do not over dry it, but you should be able to roll and shape it.
  4. I use a greased wooden form to shape 8 scones. You can make a disk and cut it or divide it into 8 parts and create 8 small disks. One way or the other, place your formed scones onto the parchment.
  5. This is a moist dough, so cook for at least 25 minutes and then keep checking the tops for firmness. If they are airy and flexible, you are not done. I got a nice light golden color on mine.
  6. While the scones are baking, prepare the glaze. I make mine in a cup-sized cup. Start with ¾ cup of powdered Swerve, add about 2T key lime juice and mix to a smooth consistency. Keep adding sweetener until you get a hard frosting level of consistency. Mix in the zest from 2 limes. Stir it up every now and then so it does not get hard/dry.
  7. Remove the scones when done and place them on a cooling rack. Top immediately each one with a generous scoop of the glaze and then go back and tap/spread out with your fingers. The heat of the scone will help make the glaze easy to flatten.
  8. Cool completely.

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