Scones usually feel off-limits on a low-carb lifestyle, but this Keto Blueberry Scone proves otherwise. It’s tender inside, lightly crisp on the edges, and studded with juicy blueberries. You get bakery-level flavor without the sugar crash.
Whether you’re new to keto or just want a lighter treat, this recipe makes a cozy morning feel special. Grab a mug of coffee, and let’s make a batch that tastes like a weekend, even on a weekday.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/3–1/2 cup granulated keto sweetener, and 1/4 teaspoon sea salt.
- Cut in the butter: Add 6 tablespoons cold, cubed unsalted butter. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Stir the wet mixture: In a small bowl, whisk 2 large eggs, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and the zest of 1 lemon.
- Combine gently: Pour the wet mixture into the dry ingredients and fold until a soft dough forms. Don’t overmix; it should be slightly sticky but cohesive.
- Fold in blueberries: Gently fold in 3/4 cup blueberries. If using frozen, do not thaw; toss them in a spoonful of almond flour first to minimize bleeding.
- Shape the dough: Transfer the dough to the lined sheet. Pat into a round about 7 inches in diameter and 3/4–1 inch thick. For cleaner cuts, chill the round for 10 minutes in the fridge.
- Cut into wedges: Use a sharp knife to slice into 8 wedges. Slightly separate the pieces to allow air circulation for better crisping.
- Brush and bake: Lightly brush the tops with a little cream for color. Bake 18–23 minutes, until the edges are golden and the centers feel set.
- Cool and glaze (optional): Let scones cool on the sheet for 10 minutes, then transfer to a rack. For a glaze, whisk 1/2 cup powdered keto sweetener with 1–2 tablespoons lemon juice and a teaspoon of cream until smooth. Drizzle over warm scones.
What Makes This Special
This scone delivers the classic bakery texture using almond flour and a touch of coconut flour for balance. The dough is gently sweetened with a keto-friendly sweetener, so you’ll keep carbs in check without losing flavor.
Cold butter creates that tender, crumbly crumb you expect from a proper scone. Lemon zest brightens everything and pairs beautifully with blueberries. Best of all, the dough comes together in one bowl, and the wedges bake up in under 25 minutes.
Shopping List
- Almond flour (super-fine for best texture)
- Coconut flour (a small amount helps structure)
- Baking powder
- Granulated keto sweetener (allulose, erythritol, or a blend)
- Sea salt
- Cold unsalted butter
- Large eggs
- Heavy cream (or full-fat coconut milk for dairy-light option)
- Vanilla extract
- Lemon zest (optional but recommended)
- Fresh blueberries (or frozen; see tips below)
- Optional glaze: powdered keto sweetener, lemon juice, and a splash of cream
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C).
Line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/3–1/2 cup granulated keto sweetener, and 1/4 teaspoon sea salt.
- Cut in the butter: Add 6 tablespoons cold, cubed unsalted butter. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Stir the wet mixture: In a small bowl, whisk 2 large eggs, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and the zest of 1 lemon.
- Combine gently: Pour the wet mixture into the dry ingredients and fold until a soft dough forms. Don’t overmix; it should be slightly sticky but cohesive.
- Fold in blueberries: Gently fold in 3/4 cup blueberries.
If using frozen, do not thaw; toss them in a spoonful of almond flour first to minimize bleeding.
- Shape the dough: Transfer the dough to the lined sheet. Pat into a round about 7 inches in diameter and 3/4–1 inch thick. For cleaner cuts, chill the round for 10 minutes in the fridge.
- Cut into wedges: Use a sharp knife to slice into 8 wedges.
Slightly separate the pieces to allow air circulation for better crisping.
- Brush and bake: Lightly brush the tops with a little cream for color. Bake 18–23 minutes, until the edges are golden and the centers feel set.
- Cool and glaze (optional): Let scones cool on the sheet for 10 minutes, then transfer to a rack. For a glaze, whisk 1/2 cup powdered keto sweetener with 1–2 tablespoons lemon juice and a teaspoon of cream until smooth.
Drizzle over warm scones.
Storage Instructions
- Room temperature: Keep in an airtight container for up to 24 hours. The edges may soften over time.
- Refrigerator: Store for 4–5 days. Warm in a 300°F oven for 5–7 minutes to refresh the texture.
- Freezer: Freeze individually wrapped scones for up to 2 months.
Thaw overnight in the fridge or reheat from frozen at 325°F for 10–12 minutes.
- Glaze note: If you plan to freeze, glaze after reheating for the best finish.
Health Benefits
- Lower carb load: Almond and coconut flours keep net carbs much lower than wheat flour, supporting ketosis.
- Healthy fats: Almond flour and butter offer satiating fats, helping curb cravings and maintain steady energy.
- Fiber boost: Nut-based flours and blueberries deliver fiber, which supports digestion and helps manage blood sugar response.
- Antioxidants: Blueberries provide polyphenols and vitamin C, which may support heart and brain health.
- Customizable sweeteners: Using non-glycemic sweeteners helps you enjoy a treat without spiking blood sugar.
Pitfalls to Watch Out For
- Warm butter: If the butter melts into the dough before baking, the scones can turn dense. Keep ingredients cold and work quickly.
- Overmixing: Stir just until combined. Overworking the dough compresses the crumb and makes the texture heavy.
- Too much sweetener: Some sugar alcohols crystallize as they cool.
Measure accurately and consider allulose for softer results.
- Wet dough panic: Keto doughs can feel softer than wheat-based doughs. Chill for 10–15 minutes if it’s sticky—it will firm up.
- Blueberry bleeding: Frozen berries can streak the dough. Fold gently and use them straight from the freezer, lightly coated in almond flour.
Recipe Variations
- Lemon Poppy Seed: Skip the blueberries, add an extra teaspoon of lemon zest and 1 tablespoon poppy seeds.
Glaze with lemon icing.
- Almond Vanilla: Stir in 1/2 teaspoon almond extract and 1/3 cup sliced almonds. Top with a few extra almond slices before baking.
- Blueberry Cream Cheese: Dot pea-sized bits of cold cream cheese into the dough along with the blueberries for a creamy surprise.
- Cinnamon Streusel: Mix 2 tablespoons almond flour, 1 tablespoon granulated keto sweetener, 1/2 teaspoon cinnamon, and 1 tablespoon melted butter; crumble on top before baking.
- Dairy-Light: Use coconut oil (chilled and firm) instead of butter and full-fat coconut milk in place of cream. Texture will be slightly softer but still delicious.
FAQ
Can I use only almond flour and skip the coconut flour?
Yes, but the texture will be looser and more delicate.
If you omit coconut flour, add 2–3 extra tablespoons of almond flour to compensate and chill the dough before cutting.
Which keto sweetener works best for scones?
Allulose gives the softest crumb and least aftertaste. Erythritol or blends also work but can firm up as they cool. Powdered sweeteners dissolve more evenly in glazes.
Can I make these without eggs?
You can try flax eggs (1 tablespoon ground flax + 2.5 tablespoons water per egg, rested 5 minutes).
Expect a slightly denser texture and handle the dough gently.
Are fresh or frozen blueberries better?
Both work. Fresh berries hold their shape well, while frozen are convenient—just use them straight from the freezer to reduce color bleeding.
How do I know when the scones are done?
The edges should be golden and the tops dry to the touch. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Can I make the dough ahead?
Yes.
Shape into a disc, wrap tightly, and refrigerate up to 24 hours. Cut into wedges just before baking. You may need an extra minute or two in the oven.
How do I prevent a gritty texture?
Use super-fine almond flour, not almond meal.
Also, don’t pack your measuring cups—lightly spoon and level for accuracy.
What’s the best way to re-crisp leftovers?
Pop scones into a 300–325°F oven for 5–8 minutes. This refreshes the edges and warms the centers without drying them out.
Can I add protein powder?
Yes, replace up to 2 tablespoons of almond flour with unflavored or vanilla whey isolate. If dough becomes dry, add a splash more cream.
How many carbs are in one scone?
It depends on your sweetener and blueberry quantity, but typically each scone lands around 4–6g net carbs.
Calculate with your exact ingredients for accuracy.
Final Thoughts
Keto baking doesn’t have to feel like a compromise, and these blueberry scones are proof. They’re tender, buttery, and just sweet enough, with bursts of bright fruit in every bite. Keep a batch on hand for easy breakfasts or a cozy afternoon treat. Once you master the base, try the variations and make it your own. Simple ingredients, straightforward steps, and a bakery-worthy payoff—right from your kitchen.
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