Enjoy these Keto Blueberry Scones with your morning coffee without blowing your macros. They are bursting with fresh blueberries and have the perfect crumbly scone consistency. You won’t believe they’re sugar free.
Hey fellow scone lovers! These keto blueberry scones are going to bring some joy to your healthy breakfast routine. They’re so perfectly tender, with that unique crumbly scone 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 scones.
And isn’t that what most of us are looking for from our keto baked goods? Something that rivals the goodies we used to enjoy in both flavor and texture.
Perfect keto scone texture
I’m a scone fanatic and always have been. And I am exacting when it comes to replicating my old coffee shop favorites. So you know I don’t make such promises lightly!
I have created quite a number of recipes for keto scones over the past decade. A few of my most popular are Keto Maple Pecan Scones, Keto Pumpkin Scones, and Keto Cranberry Orange Scones.
Scones are unique among baked goods, in that they are both tender, but also a little dry and crumbly. That texture isn’t always easy to achieve with keto friendly ingredients.
I like to tinker with the ratios a little bit every time. But I’ve found that using a combination of almond flour and coconut flour is the key to achieving a classic scone texture.
How to make Keto Blueberry Scones
It’s really astonishingly easy to make keto blueberry scones that mimic the conventional kind. Here are my best tips for getting it right:
- Whisk the dry ingredients first. You want them to be well combined and the baking powder evenly distributed before adding wet ingredients.
- Add the wet ingredients all at once. Break up the eggs before stirring, then mix until the dough comes together. Use a flexible silicone spatula to really work everything in.
- Carefully fold in the berries. You don’t want to stir too vigorously or the berries will burst. Just make sure to get them evenly distributed throughout the dough.
- Shape and cut the dough. You can do it as a rectangle and cut it into 12 triangles, as outlined in the instructions. But you can also shape it into two circles and cut each of those into 6 wedges.
- Spread them around the pan. Keto scones need the heat of the oven on all sides in order to firm up properly.
- Bake until just firm. 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.
Frequently Asked Questions
Blueberries actually have quite a few carbs, but they are still a good choice on keto if you use them sparingly. This scone recipe uses ¾ cup for 12 servings.
You can, but they tend to bleed quite a bit when you try to mix them into the dough. I recommend the firmer fresh berries, if you can get them.
You will need to increase the almond flour by another ¾ cup, if you prefer not to use any coconut flour. They won’t have quite the same consistency and they will be higher in carbohydrates.
Coconut flour can vary in absorbency brand to brand. If you find the dough too dry, try adding another tablespoon or two of heavy cream.
Absolutely! This recipe is great for basic keto scones, as well as chocolate chip scones. Really, you can add whatever you like.
Yes, simply swap out the heavy cream for some coconut cream and voila! Dairy free keto scones.
How to store keto scones
Keto scones are not overly moist, so you can store them on the counter in a covered container for up to 5 days, assuming you don’t live in a very humid environment. You can also keep them in the fridge.
Keto blueberry scones can be frozen for up to two months. Wrap them up tightly to avoid freezer burn.
More keto blueberry treats
- Sugar Free Blueberry Mojitos
- Keto Lemon Blueberry Cake
- Easy Keto Blueberry Bread
- Keto Blueberry Cheesecake
- Blueberry Upside Down Cake
Keto Blueberry Scones
Ingredients
- 2 cups almond flour
- ⅓ cup Swerve Sweetener
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup heavy whipping cream
- ½ teaspoon vanilla extract
- ¾ cup fresh blueberries
Instructions
- Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
- In a large bowl, whisk together the almond flour, sweetener, 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.
Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.
Tracey says
Hello there,
Could I make this with coconut flour only. My son has a nut free school.
Carolyn says
Coconut flour alone does not make very good scones. You’d be better off using sunflower seed flour, and adding a tablespoon of lemon juice (to keep it from going green!). https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
Bev says
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! ❤
Laurie Moll says
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!
Caryl says
Can’t believe I haven’t rated these before since I first made them a few years ago. Fabulous.
Cindy Mac says
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)
Mary says
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 !
Cherri Laface says
Just made these with Frozen blueberries (did the old coat berries in coconut flour trick too). They turned out fabulous…Thanks!
Charles Mirelez says
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
Carolyn says
So glad to hear it!
Tara says
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. 🙂
Carolyn says
It’s counting the erythritol which shouldn’t be counted at all because it doesn’t affect blood sugar.
Joanne says
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..
jdboyar says
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.
Chelsea Santos says
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.
Laura Bielak says
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?
Carolyn says
Everyone has to find their own way to do keto. If you want scones, you adjust other things to work it in.