It is great to have a fresh scone for breakfast with a cup of tea. The texture or mouth feel of these scones is wonderful. These scones I paired with my Blueberry Chia Jam - SEE recipe below this one.  So delicious! These are quick enough to whip up if you’re in the mood, especially if you have the bake mix on hand already mixed and in a container, just waiting to make some baked goodies.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1  There is another article and video here: Part 2.

21/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (560 mL)
1 tsp baking powder (5 mL)
1/4 tsp baking soda (1 mL)
1/4 tsp salt (1 mL)
1/4 cup butter (60 mL)
2 small eggs, OR 1 extra-large egg
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/4 cup sour cream (60 mL)
1 tsp maple extract (5 mL)

Preheat the oven to 400°F (200°C).

In medium bowl, combine Gluten-Free Bake Mix 2, page 94, baking powder and salt.  Rub in the butter until the mixture is crumbly.  In small bowl, beat egg, liquid sweetener, sour cream and maple extract with fork.  Add to well in dry ingredients and using a wooden spoon combine well.  Knead the dough on a cutting board with a smattering of bake mix or coconut flour until it holds together nicely.

Form and pat into a 6-inch (15 cm) circle.  Cut in half and in half again (the cuts form a cross).  Then cut each quadrant into 2 wedges to make 8 wedges in total.  Separate wedges and place on greased cookie sheet with spaces in between the scones.  Bake 15 minutes, or until turning golden in places.

Yield:  8 scones
1 scone
213.7 calories
6.1 g protein
17.4 g fat
0 g fiber
6.9 g net carbs 


This jam is so easy to make and very quick once the chia seeds have finished soaking for 20 minutes.  My husband and I are in love with this jam.  You can use other fruits such as strawberries or mixed berries.  The only drawback is that I found I needed to use a lot of sweetener as chia seeds tend to work against the sweetening power of sweeteners.  This is where one definitely could use the synergy of two sweeteners.  I suspect xylitol would be a great sweetener to use in this jam, however, if you have dogs refrain from using it as it is deadly for them, causing prolonged hypoglycemia.

I usually double this recipe to save time later.

3 tbsp chia seeds (45 mL0
7 tbsp water (105 mL)
2 cups frozen blueberries (500 mL)      
Liquid sweetener  (sucralose or stevia)  to equal 1 cup (250 mL)
  sugar, OR to taste
1/4 cup powdered sweetener (60 mL)
2 tbsp sugar-free pancake syrup (30 mL)
In small bowl place chia seeds and stir in water.  Allow to soak 20 minutes to half an hour. 

In sauce pot, bring blueberries to boil.  Add liquid sweetener, powdered sweetener and pancake syrup.  Mash the blueberries and add the chia mixture.  Refrigerate until chilled and set.  Enjoy!

Yield:  21/2 cups (625 mL)
1 tbsp (15 mL) per serving
8.5 calories
0.3 g protein
0.1 g fat
0.6 g fiber
0.7 g net carbs 

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