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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These are absolutely delicious.
I substituted home made 24hr yoghurt for HWC and almond essence for vanilla. Also added almond slices. Taste and texture are fantastic, best keto treat! ❤
Oh! I was just going to ask about my homemade full fat yogurt since I don’t have cream. Thanks for the info!
Just made these for our breakfast tomorrow morning! I have a couple of picky breakfast eaters, I think I’ll have a winner with this recipe!
Can’t believe I haven’t rated these before since I first made them a few years ago. Fabulous.
My batter was a little moist so my scones are not as crumbly as yours, but the taste was great and I don’t mind them being moist. I didn’t have HWC so I used 1/2 & 1/2, maybe the reason? Thank you for always posting great recipes.I’ve tried many and have always been happy. :0)
Love these blueberry scones. Great job Carolyne. Next I will make the pumpkin ones and after that the next, and the next variation. Thank you for sharing all your wonderful recipes !
Just made these with Frozen blueberries (did the old coat berries in coconut flour trick too). They turned out fabulous…Thanks!
I’m new to Keto. I’ve recently been diagnosed with several issues which required me to change my diet…for the better. My twin sister recommended your blog to me and what a life saver this has been! This recipe has become my absolute favorite! Thank you so much for taking the time to do this for people like me who were at a loss when I was hit with my diagnosis. Bless you and Thank you!
My best,
Charles
So glad to hear it!
These look so yummy! We are just getting started on Keto after our doctors strong urging and learning to use MyFitnessPal. When I entered this recipe into the app, it gave me very different nutrition information. I know you have all sorts of disclaimers on your site, so I’m not trying to be the data police 🙂 just wanted to know what might make such a difference? At 12 servings, this recipe reads like this per serving:
Cal 71
Fat 5.5
Carbs 9.4
Protein 2.4
That seems like a lot of carbs for a 12th of a recipe. Is there anything I can sub out to make it less carbs? Thanks for all your recipes. I’ve been enjoying many of them while on THM and now appreciating the more keto friendly ones. 🙂
It’s counting the erythritol which shouldn’t be counted at all because it doesn’t affect blood sugar.
My dough was a little wet but I did use frozen blueberries and the dough was difficult to separate, a little moist. I will add a little more flour if using frozen blueberries. This recipe is so easy and I have tried some of your other recipes and have enjoyed them all. Your site is my go to place when looking for something to make whether it is a dessert or main meal Can’t wait to make the apple cider donuts..
These came out beautifully. They are very moist and hold together after cooling.
I even added a lemon glaze with a few slivers of almonds.
I’m on a kick this week, I’ve tried 3 recipes from this site and all were AMAZING!
These scones are fantastic. Great flavor, texture & good portion size too. My fiance said “scones are always risky, you never know what you are going to get texture wise, and sometimes I feel like I am choking eating them… not these!” This will definitely be a go-to for us. I might even add a little lemon extract to them next time to make a lemon berry scone!
Thank you for all you do, you are a phenomenal baker.
So happy to have found you somehow lol, great recipes i’m new to the keto world and still trying to figure out the carbs so these sconces look fabulous but aren’t they a bit high on carbs? if i’m only taking in about 20 grams of carbs a day it would seem that i’d be using too much on one treat?
Everyone has to find their own way to do keto. If you want scones, you adjust other things to work it in.
Hi Carolyn,
I made theses this morning, but added some Choc Zero dark chocolate chips along with the blueberries and theses are heaven! My hubby who does not like blueberries sad it tasted great, and said he will eat blueberries now if they are in the scones.???? I also have made the ginger scones. All your recipes are easy to follow and come out great! Thanks so much for all you do. I’m a DM2.
Best,
Liz J
I made the blueberry scones this past week and they were absolutely delicious! In this video you also make cinnamon and pumpkin pecan scones. Can you please post a link for those recipes too?
Just a reminder… you can always use the search box on my blog for any of my recipes.
https://alldayidreamaboutfood.com/pumpkin-scones-with-cinnamon-glaze-low-carb-and-gluten-free/
Just made these an hour and a half ago for my boy who is a T1D. He said they were one of the best keto things I had made for him. Even my daughter, who tends not to like my almond flour baking, said they were really good. I couldn’t get them to stay in little triangles so I just scooped up the dough and made round scones. Thanks for all your hard work.
So glad they worked out and were liked by all!
Love these sooo much! I’ve made them with just blueberries, blueberries with sliced almonds, strawberries, almond poppyseed and, finally, chocolate chip. There is no incarnation of these I don’t absolutely love! I’ve never been a fan of Lily’s chocolate chips, stevia and chocolate just don’t seem to work well for me taste wise. I just discovered a new sugar free chocolate chip at Wal Mart. Bake Believe. They do have stevia, but also erythritol and inulin so the combination of sweeteners offsets the stevia aftertaste. They are amazing! Cheaper than Lily’s too.
Thank you Carolyn for sharing your recipes. They have made the keto lifestyle so much easier, and tastier!
Hi Cat, have you tried the chocolate chips from ChocZero? The ones from Walmart are less than stellar, IMO. They melt too easily into a jelly-like gloppy substance and they don’t hold up very well in baking.
If you want to check them out, use FOODDREAMER at checkout for 10% off: http://shop.choczero.com/?utm_campaign=fooddreamer&utm_source=leaddyno&utm_medium=affiliate#_a_fooddreamer
But if you like the Bake Believe ones, have at it! 🙂