Keto Blueberry Scones (Almond Flour)

Name: Keto Blueberry Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 1/4 cup almond flour (225g or ground almonds ***); 1/4 cup granulated sweetener (45g ); 1 1/2 tsp baking powder; 1/4 cup butter (melted, 60g); Zest of 1 lemon; 1 tsp vanilla extract; 1 egg (large, room temperature); 1/2 cup blueberries (75g); 1 egg (beaten, for brushing the tops (only used 1/3)); 1/4 cup powdered sweetener (40g erythritol or allulose); 1 tsp lemon juice

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Keto blueberry scones are such an easy treat for breakfast or brunch! These buttery, crumbly sugar free scones are bursting with fresh blueberries. They are on the table in only 30 minutes and contain just 3.9g net carbs.

Blueberry scones arranged in a circle with lemon icing

I love everything about baking. Watching the dough come together in the mixer. Forming shapes with my hands and seeing my bakes rise and turn golden in the oven. That gorgeous smell filling my kitchen. And don't get me started about the eating part!

Having lived in London for over 25 years, almond flour scones were one of the first recipes I published on the blog. My keto scones are buttery and crumbly, just like good scones should be. You slice them in half and enjoy them with clotted cream and jam the English way.

This recipe uses the same almond flour dough. But instead of round discs their shape is triangular, just like the scones at Starbucks.

My low carb blueberry scones will take you right back down memory lane. They have a rich and buttery texture with fruity blueberry bursts. I have topped them with a zingy, sweet lemon glaze. Divine.

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🌟 Why You'll Love This Recipe
Ingredients
Instructions
Recipe FAQs
Variations
Storage
More Sugar Free Breakfast Recipes
Recipe

🌟 Why You'll Love This Recipe

Easy
Quick
Gluten-free
Sugar-free
Keto friendly
Buttery, crumbly texture
Sweet, buttery and fruity flavor

Ingredients

Here are the ingredients you'll need:

Almond flour - I'm using ground almonds. This is equivalent to regular almond flour in the US. If you're using superfine almond flour, reduce the amount to 200 grams / 2 cup almond flour.
Butter - can be unsalted or salted for an extra kick
Granulated sweetener - this should be a 1:1 sugar alternative. I like erythritol monk fruit sweetener blends. Bocha Sweet or allulose are other good choices.
Egg - make sure it's room temperature.
Baking powder
Vanilla extract
Lemon - we're using the zest for the dough and the lemon juice for the glaze.
Blueberries - both fresh or frozen blueberries work. Read this article to find out all about the health benefits of blueberries!

And by the way, blueberry are a great way of enjoying fruit on a keto diet. I eat some every week - in my blueberry smoothie, on granola or with pancakes. I even have a recipe for sugar free blueberry jam.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Step 1: In a large bowl, mix together the wet ingredients: melted butter, lemon zest, vanilla and egg.

Step 2: Stir the dry ingredients into the wet until a dough forms, or use an electric mixer. Option to add a pinch of salt. Fold through the blueberries with a spatula.

dough with blueberries shaped into a round disc

Step 3: Form a dough ball and place onto a baking sheet lined with parchment paper. Flatten into a disc shape.

unbaked blueberry scone triangles on baking paper

Step 4: Cut into wedges with a sharp knife. Move them apart a little and brush the tops with beaten egg. Bake in the oven for 20 - 22 minutes until golden.

Step 5: Let the scones cool completely so they can firm up. Almond flour baked goods are very fragile when straight out of the oven.

Step 6: Mix together the powdered erythritol or allulose with a teaspoon of lemon juice to make the glaze. Drizzle over the scones and enjoy!

Recipe FAQs

Are scones keto?

Regular scones contain both flour and sugar, which are not keto friendly. But you can make keto scones with almond flour and a sugar free sweetener.

How do I make this recipe dairy-free?

Replace the butter with coconut oil.

Can I use coconut flour instead?

Simply make my coconut flour scones recipe and add blueberries.

Can I make them ahead?

Yes. You can prepare the dough 1-2 days ahead and store it in the fridge. Let it come to room temperature before baking.

Do I need to add the glaze?

No. The glaze is optional. The scones taste great without it.

Variations

Use different berries: Try raspberries, cranberries or chopped strawberries instead.

Or swap the berries for sugar-free chocolate! In this case, don't forget to change up the lemon glaze as well. Use almond milk or heavy cream and a dash of vanilla extract to make a vanilla glaze.

Storage

Refrigerator: Low carb scones can be stored in an airtight container on the counter for 3 days or in the fridge for 5 days.

Can you freeze them? Absolutely. I like to make a double batch and freeze some in a freezer bag for later. You can store them in the freezer for 3 months.

Defrosting: Thaw them overnight on the counter to let them come to room temperature. In the morning, reheat them in the oven at 180 C / 350 degree F for 5 minutes so they can crisp up.