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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I made these and I have had to throw them away. They tasted very very bitter. Would anyone be able to advise why please
Tracy x
What sweetener did you use?
Hi Caroline
Total Sweet, Xylitol
And now I’ve spelt your name wrong. Sorry. My afternoon isn’t going too well hey 🙂
Your scones look amazing and the texture and the look of them are perfect. I followed your recipe to the letter, I really don’t know what the bitter taste could be.
I can’t imagine xylitol would make it bitter. I really can’t tell you at this point, I would have thought it would be the sweetener. Could have something been wrong with your almond flour, I wonder?
Did you use baking Soda?
A recipe for maple scones please?
I already have one. Simply use my search box and type maple scones and you will see it!
Do you have a similar recipe for maple scones? I miss those.
Made these today…YUM!!! Thank you so much…this recipe is definitely a keeper!
Carolyn, I know this is the thread about the lovely scone, but I thought I ask: would you ever consider creating a low carb version of the French Opera cake ?? If anybody could do it, it’s you:)
Opera cake! Yes, I’ve had that a few times and I have a few saved in my Pinterest profile to maybe make. I will get thinking about that!
You’re the best!!!! And with the awesome talent you have I know you will find a way 🙂
Love , love all your recipes I had a chance to try so far and can’t wait for all the future ones too;)
I love blueberry and lemon, so omitted vanilla and added the juice of half a lemon and zest of a whole lemon. So good! Incredible texture. I don’t know how you do it, but please don’t stop. 🙂
Caroline, what is the difference in texture between these and the cranberry drop scones? I would love to make one of them but not both:)
These are more firm, drier and crumbly…more like traditional scones.
Thank you for clarifying . I will just have to make a half batch of both recipes and taste test 🙂
I’d love to hear the results!
Definitely:)
Well my sister and I tried both this recipe and the cranberry orange drop scone recipes , just with blueberries. I added a bit of lemon zest and juice to both. Both were very very similar but This one is definitely our winner 🙂
Good to know! 🙂
Hi. I love this recipe! Have made it quite a few times. However, mine are not as together as yours. What I mean is that they are very crumbly when shaping and separating. Should I add more liquid?
Thanks for all your great recipes!
Could be a difference in the brands we use, so yes…if it’s super crumbly and you can’t press it nicely into the rectangle, try a tbsp of water or cream.
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!
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…
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!!
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.
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!
I think you can probably use the glass tray. If you don’t use parchment, you should grease the tray a bit.
I made these with honey as my sweetner and they came out delicious!!
Glad to hear it!
Can I use honey? If so, how much?
No idea, I don’t use it.
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!
Left out blueberries, added nuts! So good!
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
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.
Wow, these are fabulous! My scones are not nearly as pretty as yours, but so yummy! Quick and easy to put make too.