These easy Keto Scones are going to bring some joy to your mornings. They’re so perfectly tender, with that unique crumbly consistency. Not too sweet, not too soft…they’re just right. I promise that if you close your eyes, you will think you’re in your favorite bakery or coffee shop, enjoying a conventional scone.
It’s no secret that I love scones, and I have plenty of interesting recipes to prove it. I’ve got maple pecan scones and the popular keto strawberry scones. I’ve even got some savory ham and cheese scones!
I decided it was time to give these keto blueberry scones a little update. I didn’t change much, but I added a little protein powder to give them a better rise. And so many readers were adding a little glaze or drizzle to them, I figured I would try it too!
Reader’s Thoughts
“Made these for breakfast and they are delicious like a fresh made bakery item. I did make a lemon drizzle icing (Confectioners Swerve and fresh lemon juice). This recipe is a keeper and I will make these again. Thanks, Carolyn, for another great recipes!!” — Tillie
Why you will love this recipe
- Easy to make: This keto scone recipe takes simple ingredients and no complicated steps.
- Perfect texture: A combination of almond flour and coconut flour gives them just the right tenderness.
- Bursting with blueberries for natural sweetness and a pop of juicy freshness.
- Customizable: Make different variations with other berries or fruit, or try chocolate chips or chopped nuts.
- Great for meal prep: Make these ahead and pop them in the fridge or freezer for easy breakfasts or brunches.
- Low carb and gluten-free: Less than 7 grams of carbs per scone and completely gluten and grain-free.
Ingredient Notes
- Almond flour: For the best scone texture, always use finely ground, blanched almond flour. If you need to be nut-free, try using sunflower seed flour. But keep in mind that it reacts with baking powder and can turned your baked goods a funny green as they cool. You can offset this reaction with a tablespoon of lemon juice.
- Sweetener: I recommend an erythritol based sweetener that does not contain any allulose.
- Coconut flour: If you prefer not to use coconut flour, you will need to increase the almond flour by another 3/4 cup. They won’t have quite the same consistency and they will be higher in carbohydrates.
- Fresh blueberries: You can use frozen blueberries, but they tend to bleed quite a bit when you try to mix them into the dough. Try to get some juicy local berries for the best flavor.
- Eggs: Always use large eggs unless a recipe specifies a different size.
- Heavy whipping cream: To make these dairy-free, try using coconut cream instead.
- Pantry staples: Baking powder, salt and vanilla extract
Quick Overview: How to make Keto Scones
- Whisk the dry ingredients: You want them to be well combined and the baking powder evenly distributed before continuing.
- Add the wet ingredients: Break up the eggs before stirring, then mix until the dough comes together. Use a flexible silicone spatula (like THIS ONE) to really work everything in thoroughly.
- Fold in the berries. Make sure to get them evenly distributed throughout the dough for a delicious berry burst in every bite!
- Shape the dough: You can do it as one large rectangle and cut the keto scones into 12 triangles. Or you can divide the dough and shape each half into two circles and cut each of those into 6 wedges.
- Bake the scones: You want the scones to be golden brown and just firm to the touch. Don’t over-bake them or they will be too dry.
- Glaze is optional! Whisk together a little powdered sweetener and some heavy cream, plus a touch of water to thin it out. Drizzle over the scones.
Tips for Success
Coconut flour varies in absorbency brand to brand. If you find the dough too dry, try adding another tablespoon of heavy cream.
This is a basic keto scone recipe so feel free to swap out the blueberries and use raspberries or blackberries instead. Chocolate chips and/or chopped nuts are also tasty!
These keto scones freeze well both baked and unbaked. If unbaked, let them thaw completely before baking. In the fridge they should last up to a week.
Sweetener Options
Scones like these turn out best with an erythritol based sweetener, as allulose tends to make them a lot softer. It also makes them brown a little too quickly in the oven. If you want to cut back on the erythritol a little, you can add a touch of highly concentrated sweetener such as stevia or monk fruit extract.
Frequently Asked Questions
Blueberries are not as keto friendly as other berries. A half cup serving contains 11g of carbohydrate and only 2 grams of fiber. However, used sparingly, you can certainly enjoy blueberries on your keto diet. This scone recipe uses 3/4 cup for 12 servings.
Because of the juicy berries, I recommend storing these scones in the fridge in a covered container. They will last up to a week. You can also freeze them, both baked and unbaked, for several months.
For one serving, these Keto Blueberry Scones have 6.9 grams of carbs and 2.8 grams of fiber. If you count net carbs, they have 4.1 grams.
More keto scone recipes
- These Mini Vanilla Bean Scones are my keto copycat of the ones from Starbucks!
- Looking for a festive brunch recipe? Try my Keto Gingerbread Scones.
- Keto Caramel Apple Scones take fall breakfast to a whole new level.
- My obsession with chocolate and peanut butter knows no bounds. Check out these Keto Chocolate Peanut Butter Scones.
Keto Scones Recipe
Ingredients
Scones
- 1 3/4 cups (196 g) almond flour
- 1/3 cup (60.67 g) erythritol sweetener
- 1/4 cup unflavored whey protein powder, (or egg white protein)
- 1/4 cup (28 g) coconut flour
- 2 1/2 tsp (1 tbsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 2 large (2) eggs
- 1/4 cup (59.5 g) heavy whipping cream
- 1/2 teaspoon (0.5 tsp) vanilla extract
- 3/4 cup (111 g) fresh blueberries
Optional Glaze
- 4 tbsp (40.58 g) powdered sweetener
- 1 tbsp heavy cream
- Water to thin, (or try lemon juice!)
Instructions
Scones
- Preheat the oven to 325ºF and line a large baking sheet with parchment or a silicone liner.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, and salt.
- Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.
- Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
- Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.
- Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
Optional Glaze
- In a small bowl, whisk together the sweetener and heavy cream. Add water 1 teaspoon at a time until you have a drizzling consistency.
- Drizzle over the cooled scones.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Hi, which is it, 2 1/2 tsp or 1 tbsp of baking powder? Thanks
You were right, Carolyn! These are perfect! They are moist with a perfect scone crumb. Do not alter the ingredients people! Let the batter rest for 5-10 minutes before shaping. Why did I wait so long to make these?! Simply because, I’ve been practicing the ketogenic lifestyle for nearly 8 years and didn’t not want to be disappointed. I thoroughly enjoy them, even without the glaze! So much so that I had to tap into my self-control and not eat the entire batch in one sitting. Thank you, thank you for another fantastic recipe!
Absolutely GREAT recipe; however, I’m curious why my batter was too moist (?) The scones were very tasty but not dry and ‘together’ like classic scones. I’m guessing that I mismeasured the almond flour. Happy to say that I had all ingredients on-hand. They taste SOOO good. Looking forward to making again to see if I can ‘correct’ my goof.
It does sound like too little almond flour but also… what sweetener did you use?
Thanks for the reply. Pyure brand sweetener; (organic Erythritol, organic chicory root fiber, organiv stevia leaf extract). I was concerned that my Azure brand “almond meal flour” wasn’t fine enough so I used Krups coffee grinder. When I was shaping the rectangle, I could see that it was ‘stickier’ than your excellent photo. So perhaps the almond flour was just fine (no pun intended) and grinding decreased the natural quantity. That said, now that they’ve cooled, they hold together better. And the flavor is amazing. Next time, I won’t 2nd guess the almond meal flour. Happy Thanksgiving.
Morning after the baking, the consistency is quite lovely as more of a coffee cake. Again, my goof but still super tasty. Will make again in an attempt to match your recipe results.
I discovered your comprehensive profile of Almond Flour and discovered my mistake; using “Almond Meal Flour” which seems to explain my more crumbly texture.
Made these this morning. YUM!
I was so excited to make these, I’ve been doing keto for two weeks and wanted a yummy treat for breakfast. The recipe I was following had no oil or butter. I don’t know if that’s a mistake, but I added 1/3 cup of melted butter, one extra egg because I only had small ones, and about 1/3 cup of additional heavy cream to get the right consistency. They turned out so dry. They are hard to swallow. I don’t understand all the five star reviews, my son even tried a bite and spit it out because he couldn’t swallow it. I wanted to post a picture, but I don’t see the option here.
So you gave my recipe a lousy review but you changed a whole bunch of things about it, to the point where it’s no longer my recipe? Sorry, not cool.
Sounds to me like you used coconut flour instead of almond flour – because these scones are ANYTHING but dry if you make them correctly. If you reach out and ask for help, I can usually identify the problem.
So you didn’t follow her recipe and then Claim they didn’t turn out. I have made these many, many times and they are fantastic! Try following her recipe next time.
want to try this looks amazing
Fantastic scones!
So good that I had to make them twice and now that I see the recipe I want them again. Yay for blueberry season!
I do not like coconut at all. I think I might try oat fiber next time and increase the fat.
Wow! These were so good, especially straight out of the oven. And my favorite surprise, didn’t taste like alternative sugar (use erythritol all the time, but usually cut the amount way down because of that “cooling” effect). I served it to extended family while on vacation – everyone loved it!
Thank you!!
Hi Carolyn, thanks for all of the great explanations about almond flour and coconut flour. I am working diligently at reducing carbs and appreciate this info. Thank you for the delicious recipes. Going to bake zucchini recipes today.
Yum!! Husband is diabetic and I’m resting keto so we are looking for recipes that won’t spike sugar but still are delicious! My picky husband even liked these. Will definitely make again! (Added extra blueberries)
These are absolutely delicious. Good mistake them for non-keto recipe easy to follow. Taste delicious will be using this again and again and again.
So delicious!
I love these! I make them frequently, and they are often my evening snack!