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.
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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!
How To Make 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 go low carb and gluten-free. They have the perfect dry crumbly scone consistency. The best sugar-free scones you'll ever make!
- 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
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Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
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In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
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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.
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Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
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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.
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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.
Shayna says
Can you use frozen blueberries?
Carolyn says
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.
Nicole says
I did, but like other recipes where frozen fruit is used u need to toss them in a little flour to keep them ftom bleeding too much. Turned out great!
Julie says
Thanks for the tip with the flour
jodi says
Can you sub another fruit?
Carolyn says
You bet!
Karen says
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!
Carolyn says
Hope you love them!
MaryAnne Reisigl says
Just put in the oven…if the final baked product is as good as the dough, we are in for a yummy treat!!
Regina says
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.
Kelsey says
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!
Amy E says
Did you try it with the chocolate chips?! I was thinking the same thing and wondering how it would come out! Did you sub the same amount (3/4 cup)?
Nicole says
I use 1/2 cup sugar free chocolate chips. 3/4 cup is a little too chocolatey for me. Yummy!
Susan says
Perfect! Easy, scrumptious, husband declares this is a keeper.
I adore your one bowl, one measuring cup recipes, Carolyn.
Carolyn says
Oh yay, glad you liked them.
Chris Houck says
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!
Anna says
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.
Carolyn says
Absolutely you could use coconut milk or almond milk. And thanks for being loyal! 🙂
Angela says
the canned sruff?
Carolyn says
Yes.
Kathy says
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.
Ritika says
Hi I tried these and my dough was a little wet . I was not able to cut them.
Carolyn says
Then something went wrong. What almond flour did you use? What coconut flour?
Shelley says
Any chance baking blend could be used in place of the almond and coconut flour? If so, how much? Thanks!
Carolyn says
Probably although it’s quite a bit more dry so you will need to add more liquid.
Shelley says
Thank you!
Betsy Stokes says
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!
Carolyn says
Yes, that’s why I love to bake too!
gjeannieg says
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.
Carolyn says
Oh my gosh, that is wonderful to hear. Thanks so much!
Julie says
Love these thank you but can you freeze them and how long would you keep them in the fridge please?
Julie
Carolyn says
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.
Jan says
Is there some alternative to using Swerve?
Carolyn says
Sure, these should work with any sweetener you prefer.
NR says
This looks fab. I have a son with tree nut allergy – can you recommend a sub for almond flour? Thanks!
Carolyn says
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.
Billy says
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
Carolyn says
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
Julie says
Thank you
Judy says
Have you ever made orange sconeS?
Carolyn says
https://alldayidreamaboutfood.com/cranberry-orange-drop-scones-low-carb-and-gluten-free/
Evelyn Moore says
I made these today, added chopped walnuts– delish!
Angelia says
I’ll add a tiny bit of cinnamon the next time I bake these!
Jane says
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.
Teresa Randall says
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!!
Carolyn says
Add some more cream. Maybe a tbsp or two? Your dough will be sticky so pat it out with wet hands.
Teresa Randall says
Will Do, thank you so much for the reply!
Tammy F says
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?
Carolyn says
No, don’t do protein powder, that would make them very cake-y. Do another 1/2 to 3/4 cup almond flour instead.
Angie says
I just made these today and I taste the coconut flour too, I am not a big fan of coconut flour but love almond flour. I will try it next time with more almond flour.
Stacy says
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
Judith says
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.
Carolyn says
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?
Jackie Byars says
I had this problem, too. Used Bob’s for both flours, large eggs.
Cindy says
I only have about a cup of almond flour on hand. Could I use THM baking blend? Thanks!
Carolyn says
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.
Catherine says
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
Miranda says
Made them with grapes. They are lovely. I am gonna try other fruits as well.
Carolyn says
Wonderful!
Christine says
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!
miranda says
Yeah! That sounds great, gonna try that in the weekend!
Cindy says
You did answer me! Thank you! Sorry for the duplicate question. Can you tell I am eager to try these? 🙂
Carolyn says
No worries at all, just wanted to make sure it was the same person!
Beth says
Wow, these are fabulous! My scones are not nearly as pretty as yours, but so yummy! Quick and easy to put make too.
elizabeth slabe says
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
Carolyn says
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.
Sue says
Left out blueberries, added nuts! So good!
Sarah Giammarino says
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!
Dawn says
I made these with honey as my sweetner and they came out delicious!!
Carolyn says
Glad to hear it!
Laarni says
Can I use honey? If so, how much?
Carolyn says
No idea, I don’t use it.
Abby says
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!
Carolyn says
I think you can probably use the glass tray. If you don’t use parchment, you should grease the tray a bit.
patty says
I love your recipes!! I appreciate all your hard work making them up. I have a problem with a lot of sugar replacement recipes that the swerve is too sweet. Can I just cut down on the sweetener and it won’t affect the outcome? Thank you so much!!
Carolyn says
Absolutely, in most recipes it won’t be a problem. In some, the Swerve provides structure, but for cake, muffins and scones, it’s just for taste.
Monica says
Ahhhh I forgot the baking powder and they are in the oven ?? this is what happens when u decide to bake at 4:30am before work… spur of the moment decision!
Carolyn says
Don’t worry too much. Thankfully scones are supposed to be dense and a bit harder. Now if you’re like me, you once made a really awesome cake…with no baking powder. It wasn’t so awesome after all…
Nashla says
Hi. I love this recipe! Have made it quite a few times. However, mine are not as together as yours. What I mean is that they are very crumbly when shaping and separating. Should I add more liquid?
Thanks for all your great recipes!
Carolyn says
Could be a difference in the brands we use, so yes…if it’s super crumbly and you can’t press it nicely into the rectangle, try a tbsp of water or cream.
Ella says
Caroline, what is the difference in texture between these and the cranberry drop scones? I would love to make one of them but not both:)
Carolyn says
These are more firm, drier and crumbly…more like traditional scones.
Ella says
Thank you for clarifying . I will just have to make a half batch of both recipes and taste test 🙂
Carolyn says
I’d love to hear the results!
Ella says
Definitely:)
Ella says
Well my sister and I tried both this recipe and the cranberry orange drop scone recipes , just with blueberries. I added a bit of lemon zest and juice to both. Both were very very similar but This one is definitely our winner 🙂
Carolyn says
Good to know! 🙂
Hope says
I love blueberry and lemon, so omitted vanilla and added the juice of half a lemon and zest of a whole lemon. So good! Incredible texture. I don’t know how you do it, but please don’t stop. 🙂
Ella says
Carolyn, I know this is the thread about the lovely scone, but I thought I ask: would you ever consider creating a low carb version of the French Opera cake ?? If anybody could do it, it’s you:)
Carolyn says
Opera cake! Yes, I’ve had that a few times and I have a few saved in my Pinterest profile to maybe make. I will get thinking about that!
Ella says
You’re the best!!!! And with the awesome talent you have I know you will find a way 🙂
Love , love all your recipes I had a chance to try so far and can’t wait for all the future ones too;)
Beth says
Made these today…YUM!!! Thank you so much…this recipe is definitely a keeper!
Vicky says
Do you have a similar recipe for maple scones? I miss those.
Vicky says
A recipe for maple scones please?
Carolyn says
I already have one. Simply use my search box and type maple scones and you will see it!
Tracy says
I made these and I have had to throw them away. They tasted very very bitter. Would anyone be able to advise why please
Tracy x
Carolyn says
What sweetener did you use?
Tracy says
Hi Caroline
Total Sweet, Xylitol
Tracy says
And now I’ve spelt your name wrong. Sorry. My afternoon isn’t going too well hey 🙂
Your scones look amazing and the texture and the look of them are perfect. I followed your recipe to the letter, I really don’t know what the bitter taste could be.
Carolyn says
I can’t imagine xylitol would make it bitter. I really can’t tell you at this point, I would have thought it would be the sweetener. Could have something been wrong with your almond flour, I wonder?
Lisa says
I have everything but the heavy cream…but I have some whole milk Full fat plain yogurt I need to use soon so it doesn’t spoil. Could I sub that for the cream??by the way these look amazing
Carolyn says
yes, I think that would work.
Donna Voets says
These were easy and very tasty….I did not use blueberry I used lily’s choc chips instead…..I can’t wait for tea time…I have been really enjoying your recipes ….and your book
Martha Bruton says
I would LOVE to keep in contact and discover more of your fabulous recipes. Please help. How do I log in or whatever?
Carolyn says
Sign up here! http://madmimi.com/signups/107971/join
Danielle R says
I have these baking in my oven right now and HOLY COW, they smell amazing. Not sure if I can wait the last few minutes before grabbing one to taste. Yum!
Catherine Dawson says
Hi. I’ve just made these using erythritol granulated sweetener. The after taste is disgustingly bitter. I’m not sure if it’s down to the sweetener or the baking powder. I used an ordinary one used for cakes etc. Any tips? The texture of the scones is lovely and they look delicious.
Carolyn says
What brand of sweetener did you use? Is it one with stevia? It might be that…
Catherine Dawson says
Hi, it’s this one: 100% Natural Erythritol 1 Kg | ZERO Calorie Sugar Replacement
by NKD Living
100% Natural non-GMO erythritol. ZERO calories, ZERO active carbohydrates
Crystal clean taste, 70% sweeteness of sugar, no bitter aftertaste like stevia.
Perfect for Baking, cakes, meringues, Ice cream. Helps people trying to loose weight who have a sweet tooth.
0 GI, great for people who want to maintian stable blood sugar levels
More Stomach friendly then xylitol, and safe for pets.
Carolyn says
Well the best I can say is that you “taste” erythritol differently… I am assuming it’s the sweetener, not anything else but I could be wrong.
Jen says
Thanks so much for this recipe , they are delicious . I used 40 gms of stevia as that’s the only sweetener I have . Cooked them outside in our Webber as it’s super hot here at the moment and they turned out fab 🙂
Carolyn says
Wow, how did you cook them in a Weber???
Sheree says
These are fabulous! The only change I made was to add the zest of one lemon. Batter was slightly dry so I just added a bit more cream and they turned out perfect.
Tiree says
Hey, I’ve loved a lot of your recipes, and this sounds silly. Would it be possible to just exclude blueberries? I love plain scones with butter more than any other. 🙂
Carolyn says
Sure, absolutely!
Jane says
Hi Carolyn. My partner is on the keto diet and can’t have blueberries! Can you suggest another ingredient please.
Carolyn says
Well you can just leave them out or sub a handful of nuts. Or some keto chocolate chips.
Celeste Avy says
Amazing!!! I used Xylitol for sweetener. It worked great! Thanks for the wonderful recipe. I plan to make it with cranberries.
Kerry says
Could i reverse the almond flour to coconut flour?
Carolyn says
No, I am sorry. This recipe has been tested and works perfectly with the ratios I have used.
Mima says
I made these with frozen blueberries and cashew milk. My dairy free family loved them. Thank you for another delicious recipe.
Jennifer Farley says
Gotta try these! Blueberries make everything taste so fresh and bright.
Taylor @ Food Faith Fitness says
Obsessed with blueberry scones! These look BOMB!
Suzy says
Love this low-carb option for scones! Perfect!
Gerry Speirs says
I love my scones and these look A1!!
Jennifer Blake says
Blueberries are my favorite! Perfect for a quick breakfast.
Erin @ Dinners, Dishes, and Desserts says
So perfect, and great for Mother’s Day!
Jackie Byars says
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?
Carolyn says
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.
Kimberly says
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?
Carolyn says
I’ve already done that recipe before… 🙂 https://alldayidreamaboutfood.com/maple-pecan-scones-low-carb-and-gluten-free/
Kimberly says
Thank you 🙂 Now comparing the two, this one looks better with both flours!
allison says
We love all your scones and the blueberry are to die for! Fabulous!
Cat says
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!!!!
Cat says
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 😍
Rebecca says
If you don’t have the swerve sweetener what can you use instead. Thanks!
Carolyn says
What sweetener would you prefer to use?
Melanie says
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!
Margaret says
can I use stevia for the sweetener?
Carolyn says
That should be fine.
Shelly says
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!
Jamie Fisher says
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.
Carolyn says
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.
Julie Tutemlan says
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!
Carolyn says
Try almond milk
Theresa B. says
I just made these today. Sooooo good. I will be making these again and again.
Amanda says
I made these this morning and added a lemon glaze…to die for! Thank you!!