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 don’t love coconut flour texture, so replaced it adding an additional cup of almond flour and decreased the liquid by using 1 less egg (per google instructions lol) and it turned out really yummy. Thank you for sharing your recipe!
Thank you for this recipe! I am terrible at baking but these came out so well, not too thin or too crumbly, just delish.
Glad to hear it!
Made these for the first time this weekend – yum.
It’s a rectangle shape really 10 x 8? They were very thin and the picture shows them much thicker I’m wondering if the size is a typo in the instructions.
Yes, those are really the measurements. It’s how I do all of my scones and they are not too thin.
Why do you suppose my scones don’t rise (double checked baking powder amount)? The thickness they go in the oven is the same thickness they come out after baking. They taste wonderful!
Something as dry as these scones doesn’t rise much. They should spread a bit and rise a tiny bit. Not sure what’s happening if yours don’t.
Hi Carolyn these look great as we just went blueberry picking I have a scone pan that I tried to use for some scones and they fell apart upon trying to pull them out do you have any suggestions or can I not use my beloved scone pan anymore for low carb baking .
Thank You
Fawnjemison
Great recipe, I didn’t have coconut flower so used more almond, dusted tops with cinnamon and they were great served with butter on top!
Great recipe.. But Can i leave out the eggs and add more heavy cream?
Sorry, it simply won’t hold together if you do that.
Can I just use all almond flour? And if so how much more, I’d it equivalent?
You have to triple the amount.
Mine are in the oven now! They never come out as pretty as yours BUT they do taste good! Thank you for your wonderful recipes. Now if you could just make these recipes half the size so I don’t have to make so many! LOL! (P.S. I am lousy at cutting a recipe in half !) :p
I wonder if these can be made into a loaf tin?
Another perfect recipe Carolyn. I have yet to make a bad one.
My daughter-in-law gave me this recipe after I raved about them at Easter Brunch this morning. I have usually found full carb scones to be rather dry and grainy, but these Keto Blueberry Scones were tender and moist. I am now hooked on your recipes!
So glad to hear you liked them!
I’m eager to try these, but am wondering which version of Swerve you used–granulated or powdered. Thanks!
If I don’t specify powdered, then it’s the granulated. Kind of how they say “sugar” and “powdered sugar”, if that makes sense.
Thanks!…Helpful in answering this specific recipe question but also for future reference!
Thank you for this recipe! These scones are delicious!! I added almond shaves and orange extract. The sweetener I used was xylitol. I couldn’t separate/space the scones before placing it into the oven. Therefore I waited till it formed a bit (22 minutes) the use the knife to separate and baked for an additional 8-10 minutes. Of course I tagged you on my Instagram page. I love your blog!!
Xylitol keeps things like scones softer than erythritol does, so that’s the issue there.
I am so happy to have found this recipe!! I am type 1 diabetic so I try to eat lower carb meals in general, not to the extent of Ketp though. I love love scones and always feel guilty having them because of the carb count! These were so satisfying. However, I can’t stand the taste of sweeteners in baking….I have tried so many and can alway taste it. So, I just took out the sweetener and replaced it with 2 tbsps of regular sugar. It only adds a few grams of carbs to the overall carb count. I am not trying to achieve ketosis, so this worked for me and my dietary needs. Thank you for this recipe !!!
Glad that worked for you!
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!
I am so delighted to hear that!