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Keto Scones with Chia Jam

Active Time: 20 minutes / Cook Time: 30 minutes / Total Time: 50 minutes

Makes 4 servings scones and 4 servings jam, plus leftover jam

Keto Scones.JPG
Chia Jam.JPG


  • Scones:
    • ¾ cup coconut flour
    • 1 ½ cups almond flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon fine sea salt
    • 3 eggs
    • 10 drops liquid stevia
    • 1 teaspoon vanilla
    • 1/3 cup coconut milk, plus more if needed
    • 2 ½ tablespoons coconut oil, melted
    • ¾ cup frozen blueberries
    • ¼ cup ghee, to brush the scones
  • Chia Jam:
    • 3 apples, cored and chopped into smaller pieces
    • ½ cup water
    • 1/2 tablespoon lemon juice
    • 1 tablespoon freshly grated ginger
    • 1 teaspoon cinnamon
    • 3 tablespoons chia seeds


  1. Preheat oven to 375 degrees F and line a baking tray with all natural parchment paper.
  2. Combine flours, baking powder, and sea salt in a large mixing bowl.
  3. Whisk together eggs, stevia, vanilla, coconut milk, and coconut oil in a separate mixing bowl.
  4. Add the wet ingredients to the dry ingredients and mix to fully incorporate. The dough should be slightly crumbly (you may need to add a little bit more coconut milk if the dough seems too dry).
  5. Gently fold in the blueberries.
  6. Shape dough into 8 scones on your prepared baking tray. Brush with melted ghee using a pastry brush or a spoon and clean hands.
  7. Bake for 30 minutes, or until starting to brown.
  8. Make your jam while the scones are baking. Heat apples in a stock pot over mediumlow heat until soft and juicing, about 20 minutes. Start to break down the apples with your spoon or spatula as they soften.
  9. Add apples to a mixing bowl and mash with a fork until as smooth or chunky as you like. Add water, lemon juice, cinnamon, and ginger, and mix well (for a super smooth consistency, use an immersion blender).
  10. Add chia seeds and mix well. Transfer to a storage container and refrigerate until needed.
  11. When the scones are done baking, let them cool completely. Store in an airtight container in the fridge, for breakfast this week.
  12. To serve, enjoy 2 blueberry scones (warmed up or toasted, if desired) sliced in half and topped with 1-2 tablespoons jam each.
  13. Leftover jam can be frozen, or eaten as a substitute snack topped with nuts.