Classic blueberry scones go low carb and gluten-free. They have the perfect dry crumbly scone consistency. The best sugar-free scones you’ll ever make! This post is sponsored by Bob’s Red Mill.
It goes almost without saying that I love baking. You are probably already well aware of this fact, as I make no secret of it. But the motivation behind my desire to get into the kitchen and mix up some delicious low carb treat isn’t just my sizeable sweet tooth. In fact, I’d say that a sweet tooth may be one of the least important factors in many people’s urge to bake. While we all love the goodies that come out of the oven, it’s often the very act of baking that is so gratifying. It is a form of creative expression, and one that I can lose myself in for hours. And once the creativity is complete, it’s sharing the results with family and friends (and readers!) that make it meaningful.
I love baking for others and I will use just about any excuse to do it. My friends know full well that if they invite me over, I will not come empty-handed. If they have a birthday coming up, I will happily make them a cake. And sometimes I will decide we are having people over simply so I have reason to execute a low carb cake recipe I’ve been thinking about. I love having something warm out of the oven to hand my kids when they come home from school. I don’t even really need an excuse; I will simply bake and then drop goodies on the doorsteps of a friend’s house. Usually with a piece of it cut out for photos, because my readers need to see the inside of the glorious creation!
Low Carb Blueberry Scones
While it may seem like it’s selfless and altruistic, it isn’t entirely. Baking for other people makes us feel good. My friends at Bob’s Red Mill sent me an article all about the psychology of baking and so much of it describes me (and probably many of you) perfectly. Baking is my way of letting you know that you are important to me and that I care. And then Bob’s challenged me to create a care package of baked goods for someone I care about.
I had to give this some thought, because keto and low carb baked goods are often more fragile and contain more moisture than conventional goodies. So getting them to a far away friend intact and without spoiling means you have to pick something that’s a little on the drier side. I’ve done biscotti for people many times, but this time I went with scones. I’ve been asked many a time if I have a classic low carb blueberry scone recipe and I really don’t know why I didn’t heretofore. I just like to get more creative, but sometimes it’s good to get back to basics.
So here is a truly delicious, classic, crumbly blueberry scone recipe made with Bob’s almond flour and coconut flour. I defy you to tell that it’s not made with flour and sugar! And there is a special someone who is going to get these scones. The first round had to go through my taste-testers (my husband and kids!) but there is another round coming which will be sent to a friend. A reader who has been most supportive and kind to me, who has her own health issues to contend with but who’s been there for me regardless. She doesn’t know she’s getting them yet, so shhhhhhhh….that’s all I will say about that!
Classic Blueberry Scones
| Nutrition Facts | |
|---|---|
| Serving Size | 1 scone |
| Amount Per Serving | As Served |
| Calories 153 Calories from fat 109 | |
| % Daily Value | |
| Total Fat 12.15g | 19% |
| Carbohydrate 7.21g | 2% |
| Dietary Fiber 3.06g | 12% |
| Protein 5.55g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Classic blueberry scones go low carb and gluten-free. They have the perfect dry crumbly scone consistency. The best sugar-free scones you'll ever make!
Ingredients
- 2 cups almond flour
- 1/3 cup Swerve Sweetener
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 3/4 cup fresh blueberries
Instructions
- Preheat 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.
Recipe Notes
Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.
Can you use frozen blueberries?
Yes, but they tend to bleed blue when you fold them in. Try tossing them with a few teaspoons of coconut flour to “dry them out” before folding them in.
Can you sub another fruit?
You bet!
Perfect lazy-Sunday-morning-coffee-and-alone-time-with-the-hubs breakfast. You come up with awesome recipes in which I, almost always, have all the ingredients to make. Right there. In my pantry/fridge. I, however, lack the genius to put them all together into something delish. Thanks again!
Hope you love them!
I love the YouTube video! And,oooh, I want to try these! You’ve convinced me to pick up blueberries on my next grocery run.
I can’t wait to try these using Lily’s chocolate chips! I don’t mind blueberries, but they aren’t my favorite (I’m crazy, I know), thanks for this great recipe!
Perfect! Easy, scrumptious, husband declares this is a keeper.
I adore your one bowl, one measuring cup recipes, Carolyn.
Oh yay, glad you liked them.
I picked all my blueberries already and had to freeze my extra, so I’ll be using those in this recipe. It looks amazing, and I think I’ll bake it very soon! Yummm!
I’m keto dairy-free, is there anything I can use instead of the heavy cream? Love all your recipes by the way, been a long time loyal to your website.
Absolutely you could use coconut milk or almond milk. And thanks for being loyal! 🙂
Can’t wait to try these! I have been craving scones — the one thing I miss since going low carb! A tip that might work for these scones is to divide the dough in half and pat into circles.Then just cut into six (or eight) wedges each.
Hi I tried these and my dough was a little wet . I was not able to cut them.
Then something went wrong. What almond flour did you use? What coconut flour?
Any chance baking blend could be used in place of the almond and coconut flour? If so, how much? Thanks!
Probably although it’s quite a bit more dry so you will need to add more liquid.
Thank you!
Ok so it might be the time of the month, but this post made me cry! So sweet that something you love can bring joy and love to others. Reminds me why I bake!
Yes, that’s why I love to bake too!
These are delicious! We love scones, and I make them often. This recipe is the best recipe we have ever used, and we aren’t even GF!
Based on what I had available, I substituted half-and-half for the heavy cream, and frozen berries for the fresh. Fabulous! Thank you so much.
Oh my gosh, that is wonderful to hear. Thanks so much!
Love these thank you but can you freeze them and how long would you keep them in the fridge please?
Julie
Yes, they freeze well both baked and unbaked. If unbaked, let them thaw completely before baking. In the fridge they should last up to a week.
Is there some alternative to using Swerve?
Sure, these should work with any sweetener you prefer.
This looks fab. I have a son with tree nut allergy – can you recommend a sub for almond flour? Thanks!
You can use sunflower seed flour but just FYI, it reacts with baking powder to turn a funny green sometimes. You can offset this reaction with a tablespoon of lemon juice.
AMAZING….. My husband (puckiest person on earth) loved them. My mom who doesn’t eat blueberries ate 2 and loved them. Our family is 2.5 months in on a grain free life and this was the first thing I have found we all liked that was sweet!
Q. I tried with pumpkin but it didn’t come out very well. What should I substitute or cut when I add pumpkin pure? Thank you again <3
I am so glad to hear it, Billy. I already have a pumpkin scone recipe here. One word of advice…it your pumpkin puree is already really thick, you don’t need to drain it on paper towels. https://alldayidreamaboutfood.com/2013/08/pumpkin-scones-with-cinnamon-glaze-low-carb-and-gluten-free.html
Thank you
Have you ever made orange sconeS?
https://alldayidreamaboutfood.com/cranberry-orange-drop-scones-low-carb-and-gluten-free/
I made these today, added chopped walnuts– delish!
I’ll add a tiny bit of cinnamon the next time I bake these!
I made these last night amd I almost wish I didn’t because they are so freaking delicious I want to eat all of them!
Thank you for this wonderful recipe, it is a winner.
You said these are dry and crumbly but I prefer a little moist on the inside type scone.What can I do to get a moist scone? Reducing baking time or maybe buttermilk? Thank you! Love your recipes!!
Add some more cream. Maybe a tbsp or two? Your dough will be sticky so pat it out with wet hands.
Will Do, thank you so much for the reply!
I made these Scones this morning and they turned out the way they’re supposed to, but while they were delicious, I could taste the coconut flour. Now, I’m not a big coconut fan so I was wondering if there was a way to modify the recipe to include protein powder instead of coconut flour?
No, don’t do protein powder, that would make them very cake-y. Do another 1/2 to 3/4 cup almond flour instead.
Love this recipe!!!! My kids actually ate them and now my daughter wants them for breakfast!!! I was wondering though if you could put your cinnamon twist video up again, I really want to see how you do it and the video doesn’t work.
Thank you so much,
Stacy
I have my scones in the oven, the dough was a horror! It was so crumbly, nothing I could do would bring it together. I even watched the video again to see how yours looked but nothing like it. I had to add an extra egg and more cream, finally it came together enough to barely form. What could have I done wrong? I followed the instructions perfectly, that is until I added those extra ingredients.
Well you can see from most comments that this isn’t usually the case. What brand of almond and coconut flour? And did you pack your flours? They shouldn’t be packed into the cup, just lightly scooped. Also…how big are your eggs?
I only have about a cup of almond flour on hand. Could I use THM baking blend? Thanks!
I think I may have answered your question on Facebook? Since THM baking blend is drier, use what you have for almond flour and make up the rest with the blend. Add more cream if you need to.
So delicious! I was out of blueberries but had a ton of raspberries and made the scones with the raspberries…..so delicious…thank you for the recipe
Made them with grapes. They are lovely. I am gonna try other fruits as well.
Wonderful!
I made these with blueberries, almost exactly as the recipe. I had no heavy whipping cream so I subbed almond milk. They are freaking delicious! The second batch is in the oven right now – savoury instead of sweet. I left out the vanilla, swerve and blueberries. I added garlic and onion powders and shredded nacho cheese. It tasted great before baking, can’t wait to taste them when done. Thanks for the great recipe!
Yeah! That sounds great, gonna try that in the weekend!
You did answer me! Thank you! Sorry for the duplicate question. Can you tell I am eager to try these? 🙂
No worries at all, just wanted to make sure it was the same person!
Wow, these are fabulous! My scones are not nearly as pretty as yours, but so yummy! Quick and easy to put make too.
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.
Left out blueberries, added nuts! So good!
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!
I made these with honey as my sweetner and they came out delicious!!
Glad to hear it!
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.