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 with raspberries and they are sooo good!!
Another winner, Carolyn! I recently found you on FB and EVERYTHING I have made so far has been a HUGE hit with my family. I made these scones today with frozen organic blueberries (thawed in microwave 2 min at 30% power). My dough was wetter than in the recipe video due to using frozen berries but they still turned out perfectly and didn’t even need extra time to bake. I do recommend blotting the thawed berries with a paper towel right before folding them into the dough. This helps make the scones a nice marbled purple color rather than a solid Barney purple-ha!
Yes, frozen blueberries do like to bleed everywhere!
I made these this morning and added a lemon glaze…to die for! Thank you!!
I just made these today. Sooooo good. I will be making these again and again.
As a new diabetic I’m over the moon excited to have stumbled across your site!! It’s now 1:00AM and I’m still scrolling 🙂
May I just ask is there a way to lower the fat content in these recipes? A lower fat dairy product rather than heavy cream?
Thank you so much! I’ll be following you forever!
Try almond milk
First…THANK YOU for helping me see that keto/low carb IS a sustainable way to eat. I am just trying to improve my health – no diabetes, celiac, etc – but I was starting to think that I would just have to “stay on my diet” for a while, then “blow it” for a treat & get back on the wagon. With your recipes I don’t think I’ll ever have to do that! These scones were delish! We slathered some kerigold on top…omg! I will say that I had to make sort of rustic cookie shapes because my dough was too wet. Next time I’ll weigh the dry ingredients to see if that makes a difference. I used Bob’s almond flour & a store brand (fresh market) coconut flour, so that could be an issue.
Hi Jamie… so glad I am making a difference in your healthy living! It may indeed be the coconut flour here, it’s really hard to say. But if it’s wettish, then add another tbsp or two of either flour to firm it up.
Just pulled these out of the oven and can’t wait to try them. They’re a little thin, but smell heavenly. I used xylitol as my sweetener (which I prefer over Swerve) and added a little lemon zest. I have some homemade strawberry rhubarb (SF) spread to top them with – I like ALL the fruit! Thanks again for a winner (i know because i couldn’t keep the raw dough out of my mouth). The pumpkin scones are next on my list!
can I use stevia for the sweetener?
That should be fine.
Thanks again for another great recipe!!! I am becoming addicted to your recipes! These turned out wonderful! I brushed with melted butter before putting them in the oven and they turned out beautiful and yummy!
If you don’t have the swerve sweetener what can you use instead. Thanks!
What sweetener would you prefer to use?
Love these so much! Perfect for the blueberries we picked Saturday morning. I had friends who don’t follow keto or low carb diets eat them and they had no idea they were eating a traditional flour scone! I certainly didn’t rat myself out! I should receive my chocolate chip molds today. Can’t wait to make sugar free chocolate chips and make these again using those instead of blueberries (tho the blueberry version will be a frequent flyer since I now have 3 gallons of freshly picked organic blueberries residing in my freezer 🙂 Thanks for the perfect scone recipe!!!!
I made two batches of these scones this morning with the fresh blueberries we picked yesterday. One batch I made strictly by the recipe. The second batch I added 1/4 tsp almond extract and 1/4 to 1/2 cup sliced almonds along with the blueberries. While I love the recipe as written, the addition of the almonds and almond extract took these wonderful scones to a hole different level! Not I’m thinking almond poppyseed scones ????
We love all your scones and the blueberry are to die for! Fabulous!
I would like to make these and sub pecans and maybe some maple extract. Do you have a recommendation on how much maple extract to use? Also I’m wondering if I should leave out the vanilla or sub in equal amount for the vanilla?
I’ve already done that recipe before… 🙂 https://alldayidreamaboutfood.com/maple-pecan-scones-low-carb-and-gluten-free/
Thank you 🙂 Now comparing the two, this one looks better with both flours!
I used a round silicone scone pan, with 8 divisions (on a baking sheet). I baked them 25 minutes, which was not nearly long enough—after cooling tasted raw. I baked them another 15 minutes. Still not enough. Advice?
My advice would be to actually follow the recipe and bake on a cookie sheet. It’s very possible that the high sides of your pan had an affect. Also this is supposed to make 12 so if you made only 8, they would be substantially larger and therefore take much longer to cook.
So perfect, and great for Mother’s Day!
Blueberries are my favorite! Perfect for a quick breakfast.