If you're craving a sweet treat for breakfast or brunch, these Keto Blueberry Scones are a must. They're a perfectly balanced flavor with blueberries in every single bite. These homemade scones are also gluten-free, grain free, sugar free, and low carb! Easy to bake and pack up for a trip or enjoy easily right at home.
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What I really enjoy about this simple keto recipe is a couple of different things. I'm a big fan of the texture of the scones and I love that they have a sweet drizzle of homemade glaze.
Prep time is minimal and cutting them in wedges creates that scone look that has everyone wagging their tongues to enjoy. I'll enjoy these with a cup of tea or coffee while the kids have a huge glass of milk.
The great thing about scones is that they're really good anytime you're craving one. Simple for breakfast, delicious for brunch or lunch, and tastes like a treat or a blueberry dessert after dinner. It just doesn't get any better than that.
Speaking of yummy foods, be sure to check out my Coconut Flour Blueberry Muffins for another delicious blueberry recipe that everyone will enjoy.
Ingredients
Almond flour - Using almond flour adds a hearty and nutty flavor to the scones.
Coconut flour - Coconut flour adds a hint of natural sweetness.
Trim Healthy Mama Gentle Sweetener - You can also use my Joy Filled Eats Natural Sweetener.
Salt - Adding a bit of salt enhances the other flavors when baking.
Baking powder - This will help the scones have a little bit of fluffiness to them during the baking process.
Heavy cream - Great for texture and depth.
Egg - The main binding agent for all the ingredients.
Cold butter - Be sure that the butter is cold! This is key for that scone "texture"!
Vanilla - Use real vanilla extract for the best flavor.
Blueberries - I prefer using fresh blueberries for these scones.
Powdered erythritol - This will be used to make the homemade glaze.
Lemon extract or lemon zest - Great for adding citrus flavor.
Water - This will help thin out the glaze.
How To Make Keto Blueberry Scones
Just follow the simple recipe for keto scones!
Step One: Preheat the oven to 350. Line a baking sheet with parchment paper.
Step Two: Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, and extract. Pulse until crumbs form. Process until the dough forms into a ball. This can take a minute or two.
Step Three: Add the blueberries and fold them in gently.
Step Four: Press the dough into two circles on the baking sheet. Cut each into 8 wedges. Spread them out so there is at least half an inch between the scones.
Step Five: Bake for 20 minutes until golden and firm. Cool completely.
Expert Tip: You can let the cool on the baking sheet or move them to a wired rack to cool faster.
Step Six: Stir together the icing ingredients and drizzle on the cooled scones.
Expert Tip: Use a spoon or a fork to make the best light drizzle. Test it out over the bowl before you try it on the scones. You want it thick enough that you can drizzle it but not so thin it won't stick to the scones.
Variations & Toppings
Variations are great but they will change the net carbs, calorie count, and nutritional information.
Use other types of fruit - Strawberries and raspberries are also great options when it comes to fruit to add.
Change up the shape - If you want to make these into a different shape, you can form them into a disc shape as well. Just keep them to about 1-inch thick for baking purposes.
Leave off the topping - You don't even have to add the extra drizzle if you don't want it!
Dairy-free - Sub in coconut oil and almond milk for the butter and heavy cream. Just chill the coconut oil until it is cold and solid.
Common Questions
How do you store leftover low carb scones?
Just be sure to let them cool down all the way and then store them in an airtight container. They should stay fresh for 2-3 days without issue. You can keep them at room temperature or in the fridge.
Can you freeze the baked scones in this keto scone recipe?
You bet. Just add the baked scones to a freezer bag and place them in the freezer. You just have to move them to the fridge to thaw for a few hours when you're ready to enjoy them.
What if I don't have any lemon extract or lemon zest?
You're going to want to have that citrus flavor for contrast, so if you don't have the other two options, add in a tad bit of lemon juice instead. I would say that 1 teaspoon would be sufficient to add so it isn't overpowered. However, you can always add more if you're a fan of that lemon-blueberry combination.
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Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ¼ cup Trim Healthy Mama Gentle Sweet or my sweetener
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup heavy cream
- 1 large egg
- 2 ½ tablespoon cold butter cut into small pieces
- 2 teaspoon vanilla
- 1 cup blueberries
Icing:
- ½ cups powdered erythritol
- ½ teaspoon vanilla
- ¼ teaspoon lemon extract or zest
- 1 tablespoon heavy cream half and half, or almond milk
- 2 teaspoon water
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, and extract. Pulse until crumbs form. Process until the dough comes together into a ball. This can take a minute or two.
- Add the blueberries and stir them in gently.
- Press the dough into two circles on the baking sheet. Cut each into 8 wedges. Spread them out so there is at least half an inch between the scones.
- Bake for 20 minutes until golden and firm. Cool completely.
- Stir together the icing ingredients and drizzle on the cooled scones.
Notes
Nutrition
Ayami says
It was delicious!
Lyn Wilson says
Can i sub the covonut flour with something else? Almond flour? Other alternatives? Lyn
Taryn says
You can use all almond flour or sub in oat fiber.