These keto scones are bursting with fresh blueberries and have the perfect buttery, crumbly texture. Enjoy them with your morning coffee without blowing your macros. Only 4g net carbs per serving!
Hey fellow scone lovers! These keto scones are going to bring some joy to your healthy breakfast routine. 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.
And isn’t that what most of us are looking for from our keto baked goods? Something that rivals the goodies we used to enjoy in both flavor and texture?
Why you will love this recipe
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 strawberry keto scones. I’ve even got some savory ham and cheddar scones!
But this is an easy keto scone recipe that you can customize to suit your needs. Add blueberries, chocolate chips, or chopped nuts. Or just leave them plain and serve with a little whipped cream and keto jam!
Scones are unique among baked goods, in that they are both tender but also a little dry and crumbly. That texture isn’t always easy to achieve with keto friendly ingredients.
However, I’ve found that using a combination of almond flour and coconut flour is the key to achieving that texture. And I think I nailed it with these blueberry keto scones.
And readers agree! These keto scones garner rave reviews.
“Thank you for this recipe! I am terrible at baking but these came out so well, not too thin or too crumbly, just delish.” — Stefanie
“I just took my scones out of the oven they look very close to my mother’s scones in England when I was a child. As soon as they cooled a little I ate one, delicious and somewhat reminiscent of my moms. Thank you so much for your recipes Carolyn!” — Laureen
Ingredients you need
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- 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.
- Swerve Sweetener: I prefer baking with granulated Swerve, especially for keto scones. Using other sweeteners such as allulose or BochaSweet may affect the texture.
- Coconut flour: If you prefer not to use coconut flour, but you will need to increase the almond flour by another ¾ 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. I recommend the firmer fresh berries, if you can get them.
- Eggs: Always use large eggs unless a recipe specifies a different size.
- Heavy whipping cream: To make these dairy-free use coconut cream instead.
- Pantry staples: Baking powder, salt and vanilla extract
1. Whisk the dry ingredients: Combine the almond flour, sweetener, coconut flour, baking powder, and salt in a large bowl. You want them to be well combined and the baking powder evenly distributed before continuing.
2. Stir in the wet ingredients: Break up the eggs before stirring, then mix until the dough comes together. Use a flexible silicone spatula to really work everything in thoroughly.
3. Carefully fold in the berries. You don’t want to stir too vigorously or the berries will burst. Just make sure to get them evenly distributed throughout the dough.
4. Shape and cut 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.
5. Spread them around the pan. Keto scones need the heat of the oven on all sides in order to firm up properly.
6. Bake until just firm. 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.
Expert tips and FAQs
Coconut flour varies in absorbency brand to brand. If you find the dough too dry, try adding another tablespoon or two of heavy cream.
Adjust the sweetness to taste. Add up to half a cup of granular sweetener, if you like them sweet. Make sure to read your labels as some sweeteners are 2 times as sweet as sugar.
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.
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 ¾ cup for 12 servings.
Keto scones are not overly moist, so you can store them on the counter in a covered container for up to 5 days, assuming you don’t live in a very humid environment. You can also keep them in the fridge, or freeze them for up to two months. Wrap them up tightly to avoid freezer burn.
For one serving, these blueberry keto scones have only 4.15 grams of net carbs. Best of all, they taste as good as regular scones, so you won’t miss the carbs at all.
Baking powder requires starch to keep the acid from reacting with the sodium bicarbonate. But the amount is miniscule, and most recipes use only a few teaspoons spread over multiple servings. So yes, it’s still keto friendly.
More low carb 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.
Blueberry Keto 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, 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.