Enjoy these Keto Blueberry Scones with your morning coffee without blowing your macros. They are bursting with fresh blueberries and have the perfect crumbly scone consistency. You won’t believe they’re sugar free.
Hey fellow scone lovers! These keto blueberry scones are going to bring some joy to your healthy breakfast routine. They’re so perfectly tender, with that unique crumbly scone consistency. Not too sweet, not too soft…they’re just right.
I promise that if you close your eyes, you will think you’re in your favorite bakery or coffee shop, enjoying a conventional scones.
And isn’t that what most of us are looking for from our keto baked goods? Something that rivals the goodies we used to enjoy in both flavor and texture.
Perfect keto scone texture
I’m a scone fanatic and always have been. And I am exacting when it comes to replicating my old coffee shop favorites. So you know I don’t make such promises lightly!
I have created quite a number of recipes for keto scones over the past decade. A few of my most popular are Keto Maple Pecan Scones, Keto Pumpkin Scones, and Keto Cranberry Orange Scones.
Scones are unique among baked goods, in that they are both tender, but also a little dry and crumbly. That texture isn’t always easy to achieve with keto friendly ingredients.
I like to tinker with the ratios a little bit every time. But I’ve found that using a combination of almond flour and coconut flour is the key to achieving a classic scone texture.
How to make Keto Blueberry Scones
It’s really astonishingly easy to make keto blueberry scones that mimic the conventional kind. Here are my best tips for getting it right:
- Whisk the dry ingredients first. You want them to be well combined and the baking powder evenly distributed before adding wet ingredients.
- Add the wet ingredients all at once. Break up the eggs before stirring, then mix until the dough comes together. Use a flexible silicone spatula to really work everything in.
- Carefully fold in the berries. You don’t want to stir too vigorously or the berries will burst. Just make sure to get them evenly distributed throughout the dough.
- Shape and cut the dough. You can do it as a rectangle and cut it into 12 triangles, as outlined in the instructions. But you can also shape it into two circles and cut each of those into 6 wedges.
- Spread them around the pan. Keto scones need the heat of the oven on all sides in order to firm up properly.
- Bake until just firm. You want the scones to be golden brown and just firm to the touch. Don’t over-bake them or they will be too dry.
Frequently Asked Questions
Blueberries actually have quite a few carbs, but they are still a good choice on keto if you use them sparingly. This scone recipe uses ¾ cup for 12 servings.
You can, but they tend to bleed quite a bit when you try to mix them into the dough. I recommend the firmer fresh berries, if you can get them.
You will need to increase the almond flour by another ¾ cup, if you prefer not to use any coconut flour. They won’t have quite the same consistency and they will be higher in carbohydrates.
Coconut flour can vary in absorbency brand to brand. If you find the dough too dry, try adding another tablespoon or two of heavy cream.
Absolutely! This recipe is great for basic keto scones, as well as chocolate chip scones. Really, you can add whatever you like.
Yes, simply swap out the heavy cream for some coconut cream and voila! Dairy free keto scones.
How to store keto scones
Keto scones are not overly moist, so you can store them on the counter in a covered container for up to 5 days, assuming you don’t live in a very humid environment. You can also keep them in the fridge.
Keto blueberry scones can be frozen for up to two months. Wrap them up tightly to avoid freezer burn.
More keto blueberry treats
- Sugar Free Blueberry Mojitos
- Keto Lemon Blueberry Cake
- Easy Keto Blueberry Bread
- Keto Blueberry Cheesecake
- Blueberry Upside Down Cake
Keto Blueberry Scones
- Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
- Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.
- Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
- Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.
- Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.