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
Step-by-step directions
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
Ingredients
- 2 cups almond flour
- ⅓ cup Swerve Sweetener
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup heavy whipping cream
- ½ teaspoon vanilla extract
- ¾ cup fresh blueberries
Instructions
- 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.
Monica says
Ahhhh I forgot the baking powder and they are in the oven ?? this is what happens when u decide to bake at 4:30am before work… spur of the moment decision!
Carolyn says
Don’t worry too much. Thankfully scones are supposed to be dense and a bit harder. Now if you’re like me, you once made a really awesome cake…with no baking powder. It wasn’t so awesome after all…
patty says
I love your recipes!! I appreciate all your hard work making them up. I have a problem with a lot of sugar replacement recipes that the swerve is too sweet. Can I just cut down on the sweetener and it won’t affect the outcome? Thank you so much!!
Carolyn says
Absolutely, in most recipes it won’t be a problem. In some, the Swerve provides structure, but for cake, muffins and scones, it’s just for taste.
Abby says
Since i went GF i never invested much time into looking up baking and oven related recipies and dont have the necessary equipment. I don’t have a baking tray, i use a microwave/oven for baking which comes with a glass tray.. Do you think i can bake it off the glass tray (cause it doesnt heat ) or should i use a cake tray and make smaller batches? Also i don’t have parchement paper or a silicon mat. Totally new to baking have minimal equipment and thrilled to see GF recipies!
Carolyn says
I think you can probably use the glass tray. If you don’t use parchment, you should grease the tray a bit.
Dawn says
I made these with honey as my sweetner and they came out delicious!!
Carolyn says
Glad to hear it!
Laarni says
Can I use honey? If so, how much?
Carolyn says
No idea, I don’t use it.
Sarah Giammarino says
These were wonderful! I enjoyed them every morning this week for breakfast. My mom, who is gluten intolerant, also loved them. Thank you for such a wonderfuland simple recipe!
Sue says
Left out blueberries, added nuts! So good!
elizabeth slabe says
Hi,
How long can the scones be stored?
And I am trying a new brand of almond flour called Oh Nuts which is very fine and seemed to work well but that said I am a relatively new Keto baker! I love your recipes?
Thanks
Carolyn says
They are fine on the counter for a day or two and in the fridge for a week. And I think the Oh Nuts one is pretty good, although I haven’t used it in years.
Beth says
Wow, these are fabulous! My scones are not nearly as pretty as yours, but so yummy! Quick and easy to put make too.
Cindy says
You did answer me! Thank you! Sorry for the duplicate question. Can you tell I am eager to try these? 🙂
Carolyn says
No worries at all, just wanted to make sure it was the same person!
Christine says
I made these with blueberries, almost exactly as the recipe. I had no heavy whipping cream so I subbed almond milk. They are freaking delicious! The second batch is in the oven right now – savoury instead of sweet. I left out the vanilla, swerve and blueberries. I added garlic and onion powders and shredded nacho cheese. It tasted great before baking, can’t wait to taste them when done. Thanks for the great recipe!
miranda says
Yeah! That sounds great, gonna try that in the weekend!
Miranda says
Made them with grapes. They are lovely. I am gonna try other fruits as well.
Carolyn says
Wonderful!
Catherine says
So delicious! I was out of blueberries but had a ton of raspberries and made the scones with the raspberries…..so delicious…thank you for the recipe
Cindy says
I only have about a cup of almond flour on hand. Could I use THM baking blend? Thanks!
Carolyn says
I think I may have answered your question on Facebook? Since THM baking blend is drier, use what you have for almond flour and make up the rest with the blend. Add more cream if you need to.
Judith says
I have my scones in the oven, the dough was a horror! It was so crumbly, nothing I could do would bring it together. I even watched the video again to see how yours looked but nothing like it. I had to add an extra egg and more cream, finally it came together enough to barely form. What could have I done wrong? I followed the instructions perfectly, that is until I added those extra ingredients.
Carolyn says
Well you can see from most comments that this isn’t usually the case. What brand of almond and coconut flour? And did you pack your flours? They shouldn’t be packed into the cup, just lightly scooped. Also…how big are your eggs?
Jackie Byars says
I had this problem, too. Used Bob’s for both flours, large eggs.
Stacy says
Love this recipe!!!! My kids actually ate them and now my daughter wants them for breakfast!!! I was wondering though if you could put your cinnamon twist video up again, I really want to see how you do it and the video doesn’t work.
Thank you so much,
Stacy
Tammy F says
I made these Scones this morning and they turned out the way they’re supposed to, but while they were delicious, I could taste the coconut flour. Now, I’m not a big coconut fan so I was wondering if there was a way to modify the recipe to include protein powder instead of coconut flour?
Carolyn says
No, don’t do protein powder, that would make them very cake-y. Do another 1/2 to 3/4 cup almond flour instead.
Angie says
I just made these today and I taste the coconut flour too, I am not a big fan of coconut flour but love almond flour. I will try it next time with more almond flour.
Teresa Randall says
Will Do, thank you so much for the reply!
kapu says
These are another winner with the husband.
Teresa Randall says
You said these are dry and crumbly but I prefer a little moist on the inside type scone.What can I do to get a moist scone? Reducing baking time or maybe buttermilk? Thank you! Love your recipes!!
Carolyn says
Add some more cream. Maybe a tbsp or two? Your dough will be sticky so pat it out with wet hands.
Jane says
I made these last night amd I almost wish I didn’t because they are so freaking delicious I want to eat all of them!
Thank you for this wonderful recipe, it is a winner.
Angelia says
I’ll add a tiny bit of cinnamon the next time I bake these!