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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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August 23, 2017

Classic Blueberry Scones – Low Carb, Gluten-Free

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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. 

Low Carb Classic Blueberry Scones

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.

Ripe juicy blueberries for keto blueberry scones

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.

Low carb grain-free scones with blueberries recipe

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.

The best low carb blueberry scone recipe

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!

4.96 from 44 votes
Low Carb Classic Blueberry Scones
Print
Classic Blueberry Scones
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

 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!

Course: Breakfast
Cuisine: Brunch
Keyword: almond flour scones, blueberry scones, low carb scones
Servings: 12
Calories: 153 kcal
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
  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. 
  3. 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. 
  4. Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
  5. 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. 
  6. Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
Nutrition Facts
Classic Blueberry Scones
Amount Per Serving (1 scone)
Calories 153 Calories from Fat 109
% Daily Value*
Fat 12.15g19%
Carbohydrates 7.21g2%
Fiber 3.06g12%
Protein 5.55g11%
* Percent Daily Values are based on a 2000 calorie diet.

Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.

 

 

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Filed Under: Gluten Free, Low Carb, Muffins & Scones, Popular Posts Tagged With: almond flour, blueberries, coconut flour

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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.

Reader Interactions

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Comments

  1. Shayna says

    August 23, 2017 at 8:58 am

    Can you use frozen blueberries?

    Reply
    • Carolyn says

      August 23, 2017 at 9:22 am

      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.

      Reply
    • Nicole says

      September 26, 2017 at 9:18 am

      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!

      Reply
      • Julie says

        September 26, 2017 at 4:21 pm

        Thanks for the tip with the flour

        Reply
  2. jodi says

    August 23, 2017 at 10:21 am

    Can you sub another fruit?

    Reply
    • Carolyn says

      August 23, 2017 at 11:34 am

      You bet!

      Reply
      • Missy says

        July 16, 2019 at 8:59 am

        I just used strawberries. I actually made two batches…one blueberry and one strawberry…with left over fruit in the frig!

        Reply
  3. Karen says

    August 23, 2017 at 11:20 am

    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!

    Reply
    • Carolyn says

      August 23, 2017 at 5:33 pm

      Hope you love them!

      Reply
      • MaryAnne Reisigl says

        February 3, 2018 at 4:33 pm

        Just put in the oven…if the final baked product is as good as the dough, we are in for a yummy treat!!

        Reply
  4. Regina says

    August 23, 2017 at 11:26 am

    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.

    Reply
  5. Kelsey says

    August 23, 2017 at 11:36 am

    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!

    Reply
    • Amy E says

      October 30, 2017 at 9:27 am

      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)?

      Reply
      • Nicole says

        July 1, 2018 at 8:33 am

        5 stars
        I use 1/2 cup sugar free chocolate chips. 3/4 cup is a little too chocolatey for me. Yummy!

        Reply
  6. Susan says

    August 23, 2017 at 7:39 pm

    Perfect! Easy, scrumptious, husband declares this is a keeper.
    I adore your one bowl, one measuring cup recipes, Carolyn.

    Reply
    • Carolyn says

      August 23, 2017 at 7:47 pm

      Oh yay, glad you liked them.

      Reply
  7. Chris Houck says

    August 23, 2017 at 8:25 pm

    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!

    Reply
    • Christie Folia says

      May 10, 2020 at 8:57 am

      5 stars
      My absolute favorite scone recipe ever! Thank You!

      Reply
  8. Anna says

    August 23, 2017 at 11:22 pm

    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.

    Reply
    • Carolyn says

      August 24, 2017 at 9:01 am

      Absolutely you could use coconut milk or almond milk. And thanks for being loyal! 🙂

      Reply
      • Angela says

        August 12, 2018 at 8:38 am

        the canned sruff?

        Reply
        • Carolyn says

          August 12, 2018 at 10:57 am

          Yes.

          Reply
  9. Kathy says

    August 24, 2017 at 6:55 am

    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.

    Reply
    • Patti says

      March 7, 2020 at 12:25 pm

      The recipe calls for 1 tablespoon baking powder. Is it really that much baking powder or is that a “typo”?

      Reply
      • Carolyn says

        March 7, 2020 at 2:25 pm

        No, not a typo. In the absence of gluten, you need more leavening agent.

        Reply
  10. Ritika says

    August 24, 2017 at 7:34 am

    Hi I tried these and my dough was a little wet . I was not able to cut them.

    Reply
    • Carolyn says

      August 24, 2017 at 8:59 am

      Then something went wrong. What almond flour did you use? What coconut flour?

      Reply
  11. Shelley says

    August 24, 2017 at 7:43 am

    Any chance baking blend could be used in place of the almond and coconut flour? If so, how much? Thanks!

    Reply
    • Carolyn says

      August 24, 2017 at 9:02 am

      Probably although it’s quite a bit more dry so you will need to add more liquid.

      Reply
      • Shelley says

        August 24, 2017 at 12:42 pm

        Thank you!

        Reply
  12. Betsy Stokes says

    August 24, 2017 at 8:44 am

    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!

    Reply
    • Carolyn says

      August 24, 2017 at 9:02 am

      Yes, that’s why I love to bake too!

      Reply
    • Amy says

      January 18, 2021 at 12:50 pm

      4 stars
      I’m in the UK and just mad these they’re delicious! My question can they be frozen? It’s only me eating them and one a day would be nearly 2 weeks think they’ll start to mould by then

      Reply
      • Carolyn says

        January 18, 2021 at 5:54 pm

        Yep, they freeze very well!

        Reply
  13. gjeannieg says

    August 24, 2017 at 10:56 am

    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.

    Reply
    • Carolyn says

      August 25, 2017 at 7:05 am

      Oh my gosh, that is wonderful to hear. Thanks so much!

      Reply
      • Donna D says

        June 10, 2020 at 10:53 am

        This one is a major winner. I love scones & tea for breakfast & these are 100% as good as the ones I used to make before keto. Be sure you use vanilla extract tho. I used lemon zest, as I used to do with reg. scones on 1 batch. Not nearly as good. Rather bitter in fact.

        Reply
  14. Julie says

    August 24, 2017 at 1:15 pm

    Love these thank you but can you freeze them and how long would you keep them in the fridge please?
    Julie

    Reply
    • Carolyn says

      August 25, 2017 at 8:52 am

      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.

      Reply
  15. Jan says

    August 24, 2017 at 2:59 pm

    Is there some alternative to using Swerve?

    Reply
    • Carolyn says

      August 25, 2017 at 8:21 am

      Sure, these should work with any sweetener you prefer.

      Reply
  16. NR says

    August 24, 2017 at 11:15 pm

    This looks fab. I have a son with tree nut allergy – can you recommend a sub for almond flour? Thanks!

    Reply
    • Carolyn says

      August 25, 2017 at 8:19 am

      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.

      Reply
  17. Billy says

    August 25, 2017 at 12:49 am

    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

    Reply
    • Carolyn says

      August 25, 2017 at 8:17 am

      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

      Reply
  18. Julie says

    August 25, 2017 at 3:08 pm

    Thank you

    Reply
  19. Judy says

    August 26, 2017 at 8:44 am

    Have you ever made orange sconeS?

    Reply
    • Carolyn says

      August 26, 2017 at 6:06 pm

      https://alldayidreamaboutfood.com/cranberry-orange-drop-scones-low-carb-and-gluten-free/

      Reply
  20. Evelyn Moore says

    August 26, 2017 at 8:56 am

    I made these today, added chopped walnuts– delish!

    Reply
  21. Angelia says

    August 26, 2017 at 6:58 pm

    I’ll add a tiny bit of cinnamon the next time I bake these!

    Reply
  22. Jane says

    August 26, 2017 at 7:31 pm

    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.

    Reply
  23. Teresa Randall says

    August 27, 2017 at 9:40 am

    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!!

    Reply
    • Carolyn says

      August 27, 2017 at 10:12 am

      Add some more cream. Maybe a tbsp or two? Your dough will be sticky so pat it out with wet hands.

      Reply
  24. Teresa Randall says

    August 27, 2017 at 10:43 am

    Will Do, thank you so much for the reply!

    Reply
    • kapu says

      June 2, 2019 at 1:07 am

      5 stars
      These are another winner with the husband.

      Reply
  25. Tammy F says

    August 27, 2017 at 1:26 pm

    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?

    Reply
    • Carolyn says

      August 28, 2017 at 7:51 am

      No, don’t do protein powder, that would make them very cake-y. Do another 1/2 to 3/4 cup almond flour instead.

      Reply
    • Angie says

      March 19, 2018 at 2:03 pm

      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.

      Reply
  26. Stacy says

    August 27, 2017 at 8:02 pm

    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

    Reply
  27. Judith says

    August 28, 2017 at 9:07 am

    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.

    Reply
    • Carolyn says

      August 29, 2017 at 11:48 am

      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?

      Reply
      • Jackie Byars says

        May 14, 2018 at 3:04 pm

        I had this problem, too. Used Bob’s for both flours, large eggs.

        Reply
  28. Cindy says

    August 28, 2017 at 10:36 am

    I only have about a cup of almond flour on hand. Could I use THM baking blend? Thanks!

    Reply
    • Carolyn says

      August 29, 2017 at 11:46 am

      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.

      Reply
  29. Catherine says

    August 28, 2017 at 8:43 pm

    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

    Reply
  30. Miranda says

    August 29, 2017 at 2:06 pm

    Made them with grapes. They are lovely. I am gonna try other fruits as well.

    Reply
    • Carolyn says

      August 29, 2017 at 3:46 pm

      Wonderful!

      Reply
  31. Christine says

    August 29, 2017 at 5:22 pm

    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!

    Reply
    • miranda says

      August 31, 2017 at 4:59 am

      Yeah! That sounds great, gonna try that in the weekend!

      Reply
  32. Cindy says

    August 29, 2017 at 6:57 pm

    You did answer me! Thank you! Sorry for the duplicate question. Can you tell I am eager to try these? 🙂

    Reply
    • Carolyn says

      August 29, 2017 at 7:33 pm

      No worries at all, just wanted to make sure it was the same person!

      Reply
  33. Beth says

    August 30, 2017 at 5:08 pm

    Wow, these are fabulous! My scones are not nearly as pretty as yours, but so yummy! Quick and easy to put make too.

    Reply
  34. elizabeth slabe says

    September 7, 2017 at 9:34 pm

    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

    Reply
    • Carolyn says

      September 8, 2017 at 8:45 am

      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.

      Reply
  35. Sue says

    September 9, 2017 at 3:33 pm

    Left out blueberries, added nuts! So good!

    Reply
  36. Sarah Giammarino says

    September 10, 2017 at 10:14 am

    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!

    Reply
  37. Dawn says

    September 18, 2017 at 4:07 pm

    I made these with honey as my sweetner and they came out delicious!!

    Reply
    • Carolyn says

      September 18, 2017 at 6:17 pm

      Glad to hear it!

      Reply
    • Laarni says

      March 7, 2018 at 8:06 pm

      Can I use honey? If so, how much?

      Reply
      • Carolyn says

        March 7, 2018 at 8:44 pm

        No idea, I don’t use it.

        Reply
  38. Abby says

    September 20, 2017 at 6:54 am

    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!

    Reply
    • Carolyn says

      September 20, 2017 at 7:12 am

      I think you can probably use the glass tray. If you don’t use parchment, you should grease the tray a bit.

      Reply
  39. patty says

    September 28, 2017 at 10:08 pm

    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!!

    Reply
    • Carolyn says

      September 29, 2017 at 7:44 am

      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.

      Reply
  40. Monica says

    October 4, 2017 at 7:04 am

    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!

    Reply
    • Carolyn says

      October 4, 2017 at 7:21 am

      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…

      Reply
  41. Nashla says

    October 8, 2017 at 2:17 pm

    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!

    Reply
    • Carolyn says

      October 8, 2017 at 2:29 pm

      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.

      Reply
  42. Ella says

    October 19, 2017 at 5:05 pm

    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:)

    Reply
    • Carolyn says

      October 20, 2017 at 8:08 am

      These are more firm, drier and crumbly…more like traditional scones.

      Reply
      • Ella says

        October 20, 2017 at 9:52 am

        Thank you for clarifying . I will just have to make a half batch of both recipes and taste test 🙂

        Reply
        • Carolyn says

          October 20, 2017 at 12:22 pm

          I’d love to hear the results!

          Reply
          • Ella says

            October 21, 2017 at 6:48 am

            Definitely:)

          • Ella says

            October 22, 2017 at 3:50 pm

            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

            October 22, 2017 at 7:08 pm

            Good to know! 🙂

  43. Hope says

    October 21, 2017 at 5:02 pm

    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. 🙂

    Reply
  44. Ella says

    October 21, 2017 at 6:51 pm

    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:)

    Reply
    • Carolyn says

      October 21, 2017 at 7:50 pm

      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!

      Reply
      • Ella says

        October 21, 2017 at 8:41 pm

        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;)

        Reply
  45. Beth says

    October 25, 2017 at 1:20 pm

    Made these today…YUM!!! Thank you so much…this recipe is definitely a keeper!

    Reply
  46. Vicky says

    November 26, 2017 at 11:35 am

    Do you have a similar recipe for maple scones? I miss those.

    Reply
  47. Vicky says

    November 26, 2017 at 11:36 am

    A recipe for maple scones please?

    Reply
    • Carolyn says

      November 26, 2017 at 2:32 pm

      I already have one. Simply use my search box and type maple scones and you will see it!

      Reply
  48. Tracy says

    December 9, 2017 at 2:11 pm

    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

    Reply
    • Carolyn says

      December 9, 2017 at 3:05 pm

      What sweetener did you use?

      Reply
      • Tracy says

        December 9, 2017 at 4:58 pm

        Hi Caroline

        Total Sweet, Xylitol

        Reply
        • Tracy says

          December 9, 2017 at 5:08 pm

          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.

          Reply
        • Carolyn says

          December 9, 2017 at 6:41 pm

          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?

          Reply
          • Kelly says

            June 26, 2020 at 6:37 am

            Did you use baking Soda?

  49. Lisa says

    December 29, 2017 at 11:24 am

    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

    Reply
    • Carolyn says

      December 29, 2017 at 11:48 am

      yes, I think that would work.

      Reply
  50. Donna Voets says

    December 29, 2017 at 12:55 pm

    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

    Reply
  51. Martha Bruton says

    December 30, 2017 at 5:33 am

    I would LOVE to keep in contact and discover more of your fabulous recipes. Please help. How do I log in or whatever?

    Reply
    • Carolyn says

      December 30, 2017 at 8:57 am

      Sign up here! http://madmimi.com/signups/107971/join

      Reply
  52. Danielle R says

    January 17, 2018 at 9:21 pm

    5 stars
    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!

    Reply
  53. Catherine Dawson says

    January 20, 2018 at 12:48 pm

    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.

    Reply
    • Carolyn says

      January 20, 2018 at 12:50 pm

      What brand of sweetener did you use? Is it one with stevia? It might be that…

      Reply
      • Catherine Dawson says

        January 21, 2018 at 4:21 pm

        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.

        Reply
        • Carolyn says

          January 21, 2018 at 5:07 pm

          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.

          Reply
  54. Jen says

    January 20, 2018 at 10:40 pm

    5 stars
    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 🙂

    Reply
    • Carolyn says

      January 20, 2018 at 11:13 pm

      Wow, how did you cook them in a Weber???

      Reply
  55. Sheree says

    January 28, 2018 at 2:29 pm

    5 stars
    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.

    Reply
  56. Tiree says

    January 30, 2018 at 2:06 pm

    5 stars
    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. 🙂

    Reply
    • Carolyn says

      January 30, 2018 at 5:49 pm

      Sure, absolutely!

      Reply
  57. Jane says

    February 23, 2018 at 3:00 am

    Hi Carolyn. My partner is on the keto diet and can’t have blueberries! Can you suggest another ingredient please.

    Reply
    • Carolyn says

      February 23, 2018 at 6:54 am

      Well you can just leave them out or sub a handful of nuts. Or some keto chocolate chips.

      Reply
  58. Celeste Avy says

    February 27, 2018 at 8:27 pm

    5 stars
    Amazing!!! I used Xylitol for sweetener. It worked great! Thanks for the wonderful recipe. I plan to make it with cranberries.

    Reply
  59. Kerry says

    April 11, 2018 at 5:20 pm

    Could i reverse the almond flour to coconut flour?

    Reply
    • Carolyn says

      April 11, 2018 at 7:07 pm

      No, I am sorry. This recipe has been tested and works perfectly with the ratios I have used.

      Reply
  60. Mima says

    April 13, 2018 at 1:10 pm

    5 stars
    I made these with frozen blueberries and cashew milk. My dairy free family loved them. Thank you for another delicious recipe.

    Reply
  61. Jennifer Farley says

    April 30, 2018 at 1:21 pm

    5 stars
    Gotta try these! Blueberries make everything taste so fresh and bright.

    Reply
  62. Taylor @ Food Faith Fitness says

    April 30, 2018 at 5:01 pm

    5 stars
    Obsessed with blueberry scones! These look BOMB!

    Reply
  63. Suzy says

    May 1, 2018 at 6:59 am

    5 stars
    Love this low-carb option for scones! Perfect!

    Reply
  64. Gerry Speirs says

    May 1, 2018 at 10:21 am

    5 stars
    I love my scones and these look A1!!

    Reply
  65. Jennifer Blake says

    May 1, 2018 at 10:45 am

    5 stars
    Blueberries are my favorite! Perfect for a quick breakfast.

    Reply
  66. Erin @ Dinners, Dishes, and Desserts says

    May 10, 2018 at 9:21 am

    5 stars
    So perfect, and great for Mother’s Day!

    Reply
  67. Jackie Byars says

    May 14, 2018 at 10:57 am

    4 stars
    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?

    Reply
    • Carolyn says

      May 14, 2018 at 12:22 pm

      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.

      Reply
  68. Kimberly says

    May 22, 2018 at 1:36 pm

    5 stars
    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?

    Reply
    • Carolyn says

      May 22, 2018 at 4:49 pm

      I’ve already done that recipe before… 🙂 https://alldayidreamaboutfood.com/maple-pecan-scones-low-carb-and-gluten-free/

      Reply
      • Kimberly says

        May 26, 2018 at 12:58 am

        Thank you 🙂 Now comparing the two, this one looks better with both flours!

        Reply
  69. allison says

    June 6, 2018 at 11:09 am

    5 stars
    We love all your scones and the blueberry are to die for! Fabulous!

    Reply
  70. Cat says

    June 18, 2018 at 12:07 pm

    5 stars
    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!!!!

    Reply
    • Cat says

      June 24, 2018 at 6:44 am

      5 stars
      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 😍

      Reply
  71. Rebecca says

    July 2, 2018 at 7:14 pm

    If you don’t have the swerve sweetener what can you use instead. Thanks!

    Reply
    • Carolyn says

      July 2, 2018 at 9:57 pm

      What sweetener would you prefer to use?

      Reply
  72. Melanie says

    July 20, 2018 at 9:40 pm

    5 stars
    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!

    Reply
  73. Margaret says

    July 25, 2018 at 8:16 am

    can I use stevia for the sweetener?

    Reply
    • Carolyn says

      July 25, 2018 at 10:26 am

      That should be fine.

      Reply
  74. Shelly says

    September 30, 2018 at 6:17 pm

    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!

    Reply
  75. Jamie Fisher says

    November 3, 2018 at 8:45 am

    5 stars
    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.

    Reply
    • Carolyn says

      November 3, 2018 at 10:01 am

      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.

      Reply
  76. Julie Tutemlan says

    November 21, 2018 at 3:52 am

    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!

    Reply
    • Carolyn says

      November 21, 2018 at 8:54 am

      Try almond milk

      Reply
  77. Theresa B. says

    December 3, 2018 at 4:30 pm

    5 stars
    I just made these today. Sooooo good. I will be making these again and again.

    Reply
  78. Amanda says

    January 10, 2019 at 5:57 am

    5 stars
    I made these this morning and added a lemon glaze…to die for! Thank you!!

    Reply
  79. Julie says

    February 6, 2019 at 2:43 pm

    5 stars
    Another winner, Carolyn! I recently found you on FB and EVERYTHING I have made so far has been a HUGE hit with my family. I made these scones today with frozen organic blueberries (thawed in microwave 2 min at 30% power). My dough was wetter than in the recipe video due to using frozen berries but they still turned out perfectly and didn’t even need extra time to bake. I do recommend blotting the thawed berries with a paper towel right before folding them into the dough. This helps make the scones a nice marbled purple color rather than a solid Barney purple-ha!

    Reply
    • Carolyn says

      February 6, 2019 at 4:47 pm

      Yes, frozen blueberries do like to bleed everywhere!

      Reply
  80. Shelley says

    February 7, 2019 at 11:03 am

    I made these with raspberries and they are sooo good!!

    Reply
  81. Laureen says

    February 10, 2019 at 4:33 pm

    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!

    Reply
    • Carolyn says

      February 10, 2019 at 7:37 pm

      I am so delighted to hear that!

      Reply
  82. Rachel says

    February 10, 2019 at 11:49 pm

    5 stars
    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 !!!

    Reply
    • Carolyn says

      February 11, 2019 at 7:25 am

      Glad that worked for you!

      Reply
  83. Jahmila D says

    February 22, 2019 at 4:16 pm

    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!!

    Reply
    • Carolyn says

      February 23, 2019 at 9:06 am

      Xylitol keeps things like scones softer than erythritol does, so that’s the issue there.

      Reply
  84. Judith says

    March 29, 2019 at 8:09 pm

    I’m eager to try these, but am wondering which version of Swerve you used–granulated or powdered. Thanks!

    Reply
    • Carolyn says

      March 30, 2019 at 8:58 am

      If I don’t specify powdered, then it’s the granulated. Kind of how they say “sugar” and “powdered sugar”, if that makes sense.

      Reply
      • Judith says

        April 7, 2019 at 6:14 pm

        Thanks!…Helpful in answering this specific recipe question but also for future reference!

        Reply
  85. Jill Freeland says

    April 21, 2019 at 8:05 pm

    5 stars
    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!

    Reply
    • Carolyn says

      April 21, 2019 at 8:59 pm

      So glad to hear you liked them!

      Reply
  86. Kapu says

    June 2, 2019 at 1:09 am

    5 stars
    Another perfect recipe Carolyn. I have yet to make a bad one.

    Reply
  87. Janet Worthington says

    June 7, 2019 at 7:48 am

    5 stars
    I wonder if these can be made into a loaf tin?

    Reply
  88. Marla says

    June 15, 2019 at 6:54 pm

    5 stars
    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

    Reply
  89. Kim says

    June 16, 2019 at 10:57 pm

    Can I just use all almond flour? And if so how much more, I’d it equivalent?

    Reply
    • Carolyn says

      June 17, 2019 at 7:50 am

      You have to triple the amount.

      Reply
  90. Amla says

    June 17, 2019 at 11:40 pm

    Great recipe.. But Can i leave out the eggs and add more heavy cream?

    Reply
    • Carolyn says

      June 18, 2019 at 2:50 pm

      Sorry, it simply won’t hold together if you do that.

      Reply
  91. mark kurtz says

    August 6, 2019 at 6:44 pm

    5 stars
    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!

    Reply
  92. Fawnjemison says

    August 26, 2019 at 8:37 am

    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

    Reply
  93. Deborah says

    August 30, 2019 at 12:40 pm

    5 stars
    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!

    Reply
    • Carolyn says

      August 30, 2019 at 1:17 pm

      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.

      Reply
  94. Skatty says

    September 30, 2019 at 10:58 pm

    5 stars
    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.

    Reply
    • Carolyn says

      October 1, 2019 at 8:26 am

      Yes, those are really the measurements. It’s how I do all of my scones and they are not too thin.

      Reply
  95. Stefanie says

    October 3, 2019 at 11:23 am

    5 stars
    Thank you for this recipe! I am terrible at baking but these came out so well, not too thin or too crumbly, just delish.

    Reply
    • Carolyn says

      October 3, 2019 at 9:06 pm

      Glad to hear it!

      Reply
  96. Teresa Therese Hickey says

    November 12, 2019 at 3:51 pm

    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!

    Reply
  97. Cat says

    January 19, 2020 at 12:40 pm

    5 stars
    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!

    Reply
    • Carolyn says

      January 19, 2020 at 8:34 pm

      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! 🙂

      Reply
  98. Christine says

    February 12, 2020 at 5:41 pm

    5 stars
    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.

    Reply
    • Carolyn says

      February 12, 2020 at 6:59 pm

      So glad they worked out and were liked by all!

      Reply
  99. Kristine says

    February 21, 2020 at 11:01 am

    5 stars
    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?

    Reply
    • Carolyn says

      February 21, 2020 at 2:51 pm

      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/

      Reply
  100. Liz J says

    March 8, 2020 at 4:15 pm

    5 stars
    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

    Reply
  101. Laura Bielak says

    April 7, 2020 at 6:41 pm

    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?

    Reply
    • Carolyn says

      April 8, 2020 at 4:57 pm

      Everyone has to find their own way to do keto. If you want scones, you adjust other things to work it in.

      Reply
  102. Chelsea Santos says

    April 7, 2020 at 9:33 pm

    5 stars
    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.

    Reply
  103. jdboyar says

    May 4, 2020 at 12:18 pm

    5 stars
    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.

    Reply
  104. Joanne says

    August 23, 2020 at 6:56 pm

    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..

    Reply
  105. Tara says

    September 10, 2020 at 9:42 am

    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. 🙂

    Reply
    • Carolyn says

      September 10, 2020 at 10:23 am

      It’s counting the erythritol which shouldn’t be counted at all because it doesn’t affect blood sugar.

      Reply
  106. Charles Mirelez says

    September 28, 2020 at 11:07 am

    5 stars
    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

    Reply
    • Carolyn says

      September 28, 2020 at 4:07 pm

      So glad to hear it!

      Reply
  107. Cherri Laface says

    November 2, 2020 at 1:24 pm

    5 stars
    Just made these with Frozen blueberries (did the old coat berries in coconut flour trick too). They turned out fabulous…Thanks!

    Reply
  108. Mary says

    December 2, 2020 at 3:54 pm

    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 !

    Reply
  109. Cindy Mac says

    January 18, 2021 at 1:18 pm

    5 stars
    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)

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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