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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You did answer me! Thank you! Sorry for the duplicate question. Can you tell I am eager to try these? 🙂
No worries at all, just wanted to make sure it was the same person!
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!
Yeah! That sounds great, gonna try that in the weekend!
Made them with grapes. They are lovely. I am gonna try other fruits as well.
Wonderful!
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
I only have about a cup of almond flour on hand. Could I use THM baking blend? Thanks!
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.
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.
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?
I had this problem, too. Used Bob’s for both flours, large eggs.
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
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?
No, don’t do protein powder, that would make them very cake-y. Do another 1/2 to 3/4 cup almond flour instead.
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.
Will Do, thank you so much for the reply!
These are another winner with the husband.
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!!
Add some more cream. Maybe a tbsp or two? Your dough will be sticky so pat it out with wet hands.
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.
I’ll add a tiny bit of cinnamon the next time I bake these!
I made these today, added chopped walnuts– delish!
Have you ever made orange sconeS?
https://alldayidreamaboutfood.com/cranberry-orange-drop-scones-low-carb-and-gluten-free/
Thank you
AMAZING….. My husband (puckiest person on earth) loved them. My mom who doesn’t eat blueberries ate 2 and loved them. Our family is 2.5 months in on a grain free life and this was the first thing I have found we all liked that was sweet!
Q. I tried with pumpkin but it didn’t come out very well. What should I substitute or cut when I add pumpkin pure? Thank you again <3
I am so glad to hear it, Billy. I already have a pumpkin scone recipe here. One word of advice…it your pumpkin puree is already really thick, you don’t need to drain it on paper towels. https://alldayidreamaboutfood.com/2013/08/pumpkin-scones-with-cinnamon-glaze-low-carb-and-gluten-free.html