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.
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
- 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.
Step 3: Form a dough ball and place onto a baking sheet lined with parchment paper. Flatten into a disc shape.
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!
FAQ
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.
Replace the butter with coconut oil.
Simply make my coconut flour scones recipe and add blueberries.
Yes. You can prepare the dough 1-2 days ahead and store it in the fridge. Let it come to room temperature before baking.
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.
More Sugar Free Breakfast Recipes
- Keto Cinnamon Rolls (Sugar Free, Low carb)30 Minutes
- Low Carb Keto Banana Bread45 Minutes
- Keto Bagels30 Minutes
- Low Carb Keto Muesli Recipe5 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Blueberry Scones
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 2 ¼ cup almond flour 225g or ground almonds ***
- ¼ cup granulated sweetener 45g
- 1 ½ teaspoon baking powder
- ¼ cup butter melted, 60g
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 egg large, room temperature
- ½ cup blueberries 75g
- 1 egg beaten, for brushing the tops (only used ⅓)
Lemon glaze
- ¼ cup powdered sweetener 40g erythritol or allulose
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Combine the dry ingredients - almond flour, erythritol, baking powder - in a bowl.
- In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer. Fold through the blueberries with a spatula.
- Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut into wedges. Move them apart a little and brush the tops with beaten egg.
- Bake for 20 - 22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
- For the glaze, whisk everything together in a small bowl using a balloon whisk until smooth.
- Drizzle lemon glaze over cooled scones.
Debbie Buttero
These are so good. I've been making them a couple of times a week. Recently I've been making them using orange extract and lily's dark chocolate stevia chips. So good! I also made them plain reduced the swerve a little and we ate them with chili it was just as good as corn bread.
Katrin Nürnberger
What a great idea to turn these into no-corn corn bread!
Anne
Is it possible to make these with an egg replacement?
Katrin Nürnberger
You could try with a flax egg, but you'll probably need less water and xanthan gum as well to help the dough stick together. Let me know how you get on!
Anne
suggestions on how much xanthan gum to use when using a flax egg? I have never used xanthan gum and am just starting to adventure into baking sweets
*your banana bread is my new favorite*
Katrin Nürnberger
In recipes that use egg, 1/4-1/2 tsp xanthan gum is sufficient. Therefore, I would try 1/2 tsp in a recipe with flax eggs. Good luck with your egg free experiment! I can also recommend adding psyllium powder for low carb egg free baked goods. It really helps with a fluffy texture. I used it in a few bread recipes in my keto bread made easy ebook.
Rosemary Radecki
I absolutely loved these. I was pleasantly surprised! I’ve never made scones but these turned out just so tasty. Will definitely make them again
Rosemary Radecki
I was very dubious about making this but they turned out beautiful! Highly recommend! To find something that tastes good and is gluten-free and dairy free is wonderful. Thankyou
Rosemary
What can I use instead of sweetener?
Katrin Nürnberger
You can leave it out if you don't want to use sweetener (although I think it tastes better slightly sweet). I don't want to recommend that you use sugar or coconut sugar because that defeats the purpose of this blog, but technically it's possible!
gjeanieg
Katrin, thank you for another winner! This recipe replaces another keto blueberry scone recipe that I have had in my files for YEARS! My dear husband ate 2 and 1/2 of them! That is high praise, indeed!
jo
So in love with these Katrin. The burst of blueberries against the buttery flakey scones... heavenly!
Nicola
Slowly working my way through various recipes you have posted
This was today’s venture and you will not be disappointed
Left them in the oven maybe a minute longer than I should as mine were darker on top but it didn’t affect how amazing they tasted. Will be certain to try this recipe again
L
Do you have a nut free version?
Or, could I replace the almond flour with sunflower seed flour?
Katrin Nürnberger
You could try using sunflower seed flour or a mix of sunflower seed and sesame seed flour. Or replace with 1/3 the amount coconut flour (they may also need a little more fat/liquid or an additional egg if you try coconut flour). Bear with me - I'm working on a coconut flour scones recipe right now!
Alison Orr
I hope this doesn’t sound disrespectful but isn’t this going to be just like the usual almond flour cake recipe (with added lemon zest and blueberries)? Does it actually have the texture of scones? I’ve got very bored with the usual almond flour cake recipe after a couple of decades of making it in various forms - cakes, microwave cakes, mug cakes, muffins - and am looking for something different.
Katrin Nürnberger
Not at all! These are heavier, denser and more crumbly than a cake. In a cake I would use more liquid and eggs to create fluffiness and lightness. If you decide to give them a try, let me know what you think 🙂