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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This looks fab. I have a son with tree nut allergy – can you recommend a sub for almond flour? Thanks!
You can use sunflower seed flour but just FYI, it reacts with baking powder to turn a funny green sometimes. You can offset this reaction with a tablespoon of lemon juice.
Is there some alternative to using Swerve?
Sure, these should work with any sweetener you prefer.
Love these thank you but can you freeze them and how long would you keep them in the fridge please?
Julie
Yes, they freeze well both baked and unbaked. If unbaked, let them thaw completely before baking. In the fridge they should last up to a week.
These are delicious! We love scones, and I make them often. This recipe is the best recipe we have ever used, and we aren’t even GF!
Based on what I had available, I substituted half-and-half for the heavy cream, and frozen berries for the fresh. Fabulous! Thank you so much.
Oh my gosh, that is wonderful to hear. Thanks so much!
This one is a major winner. I love scones & tea for breakfast & these are 100% as good as the ones I used to make before keto. Be sure you use vanilla extract tho. I used lemon zest, as I used to do with reg. scones on 1 batch. Not nearly as good. Rather bitter in fact.
Ok so it might be the time of the month, but this post made me cry! So sweet that something you love can bring joy and love to others. Reminds me why I bake!
Yes, that’s why I love to bake too!
I’m in the UK and just mad these they’re delicious! My question can they be frozen? It’s only me eating them and one a day would be nearly 2 weeks think they’ll start to mould by then
Yep, they freeze very well!
Any chance baking blend could be used in place of the almond and coconut flour? If so, how much? Thanks!
Probably although it’s quite a bit more dry so you will need to add more liquid.
Thank you!
Hi I tried these and my dough was a little wet . I was not able to cut them.
Then something went wrong. What almond flour did you use? What coconut flour?
Can’t wait to try these! I have been craving scones — the one thing I miss since going low carb! A tip that might work for these scones is to divide the dough in half and pat into circles.Then just cut into six (or eight) wedges each.
The recipe calls for 1 tablespoon baking powder. Is it really that much baking powder or is that a “typo”?
No, not a typo. In the absence of gluten, you need more leavening agent.
I’m keto dairy-free, is there anything I can use instead of the heavy cream? Love all your recipes by the way, been a long time loyal to your website.
Absolutely you could use coconut milk or almond milk. And thanks for being loyal! 🙂
the canned sruff?
Yes.
I picked all my blueberries already and had to freeze my extra, so I’ll be using those in this recipe. It looks amazing, and I think I’ll bake it very soon! Yummm!
My absolute favorite scone recipe ever! Thank You!
Perfect! Easy, scrumptious, husband declares this is a keeper.
I adore your one bowl, one measuring cup recipes, Carolyn.
Oh yay, glad you liked them.
I can’t wait to try these using Lily’s chocolate chips! I don’t mind blueberries, but they aren’t my favorite (I’m crazy, I know), thanks for this great recipe!
Did you try it with the chocolate chips?! I was thinking the same thing and wondering how it would come out! Did you sub the same amount (3/4 cup)?
I use 1/2 cup sugar free chocolate chips. 3/4 cup is a little too chocolatey for me. Yummy!
I love the YouTube video! And,oooh, I want to try these! You’ve convinced me to pick up blueberries on my next grocery run.
Perfect lazy-Sunday-morning-coffee-and-alone-time-with-the-hubs breakfast. You come up with awesome recipes in which I, almost always, have all the ingredients to make. Right there. In my pantry/fridge. I, however, lack the genius to put them all together into something delish. Thanks again!
Hope you love them!
Just put in the oven…if the final baked product is as good as the dough, we are in for a yummy treat!!
Can you sub another fruit?
You bet!
I just used strawberries. I actually made two batches…one blueberry and one strawberry…with left over fruit in the frig!
Can you use frozen blueberries?
Yes, but they tend to bleed blue when you fold them in. Try tossing them with a few teaspoons of coconut flour to “dry them out” before folding them in.
I did, but like other recipes where frozen fruit is used u need to toss them in a little flour to keep them ftom bleeding too much. Turned out great!
Thanks for the tip with the flour