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