I don’t know about you, but I love being able to start my day off with something sweet. These Almond Flour Scones with Blueberry will satisfy your sweet tooth while also helping you feel your best. Whoever said, “clean-eating is boring,” was wrong! 

Not only are these scones low-carb, but they are also gluten-free, vegan, and delicious. 

The fresh blueberries will explode with flavor in every bite you take. It’s going to be hard to only eat one of these scones, so make them at your own risk. 😉 

If you need to make quick and delicious breakfast food for guests, these scones will do the trick. Or, if you don’t want to share, these almond blueberry scones will stay fresh for up to four days and can be left in a sealed container in the fridge. You can enjoy them throughout the week. 

How to make Almond Flour Scones with Blueberry: 

The ingredients you’re going to need to make Almond Flour Blueberry Scones: 

• Almond flour – this is the base of your scones, and since we are using almond flour, these scones are low-carb and gluten-free. Almond flour causes baked goods to become extra “crumbly,” so you need to make sure your scones are cooled before eating. This will prevent them from falling apart. 
• Coconut flour – Coconut flour is great for baking because it helps absorb tons of liquid. Not only that, but it’s extremely high in fiber and has a sweet taste. It’s a great ingredient in low-carb baked treats. 
• Monk fruit – Monk fruit sweetener is a low-calorie and low-carb sweetener. You can find monk fruit at most whole food stores. If you do not have monk fruit, you can easily substitute it for white sugar. Do note that this will add extra calories and carbs to your scones.
• Baking powder – Baking powder is a must in almost any baking recipe. In this recipe, it will cause our scones to rise and then become lighter and fluffier. 
• Coconut oil – Coconut oil is a replacement for butter/lard and will add tenderness to your scones. Coconut oil is a healthier option than butter or other oil alternatives. 
• Chickpea egg – A chickpea egg is made by mixing  1 tbsp chickpea flour with 2 tbsp water. This is a vegan substitute for a normal egg. 
• Vanilla extract – Vanilla is another staple ingredient in baking. It helps all of the sweet flavors come together nicely. 
• Non-dairy milk – Milk is going to add moisture and tenderness to your scones just like coconut oil will. Milk will add a better color and flavor than water would. Plant-based milk is necessary to keep this recipe vegan. 
• Fresh blueberries – Fresh blueberries are a must in this recipe. They’re going to add so much flavor and juiciness to your scones. 

The instructions for how to make Almond Flour Blueberry Scones: 

Step 1.

Pre-heat oven to 375 ℉.

Step 2: 

In a small bowl, whisk all the wet ingredients (which includes the chickpea egg). 

Step 3: 

In a large bowl, combine all the dry ingredients except the blueberries.

Step 4: 

Add the wet ingredients and stir to combine. The result will be a uniform dough.

Step 5: 

Place the dough on a parchment-lined baking sheet. Using your hands, extend the dough until it becomes 1 thick. Shape it into a square. Using a knife, split the big square into 4 smaller squares and then cut each of them in half. Leaving the traditional triangle shape of the scones.

Step 6: 

Make some space between the scones for better baking. 

Step 7: 

Using your fingers, make a few holes in each scone and gently place a blueberry in each hole.

Step 8: 

Bake for 10-12 minutes. They will keep in the fridge for up to 4 days.

Tips for making Almond Flour Blueberry Scones: 

Use fresh blueberries – You can use frozen blueberries if that is your only option, but the flavor and color of the scones will not turn out the same. Frozen blueberries will be less juicy and flavorful than fresh. The color of frozen blueberries will also bleed, which may leave you with purple spots in your scones. 

Use almond milk – You have the option to use whatever plant-based milk you’d like, but unsweetened almond milk is only 30 calories per cup. This is a great way to lower the calories and carbs in these scones. It may be surprising, but some other kinds of plant-based milk are loaded with calories and sugar. 

Let your scones cool – This was stated before, but it’s very important that you let your scones cool completely before serving. Almond flour is very crumbly, and your scones might fall apart if you remove them too early. 

Flavor variations of Keto Almond Flour Blueberry Scones: 

Add blackberries- It would be very easy to add fresh blackberries to your scones. Blackberries and blueberries complement each other very nicely, and it would give your scones some extra juicy flavor.

Top with jam – If you don’t have blackberries or other fruit to add, you can top with blackberry or raspberry jam. These scones would taste wonderful paired with some fruity jam. 

Top with honey – Along with jam, honey is a great topping for scones. Honey does have a large number of carbohydrates, but it would add extra sweetness. 

Other keto recipes you may enjoy: 

• Keto Shortbread Cookies
• Keto Cream Cheese Frosting
• Keto Banana Bread
• Keto Lemon Bars

Almond Flour Blueberry Scones

Yield: 8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These Almond Flour Blueberry scones will satisfy your sweet tooth while also helping you feel your best. Not only are these scones low-carb, but they are also gluten-free, vegan, and delicious. 

Print

Ingredients

• 2 cups almond flour
• ½ cup coconut flour
• ⅓ monk fruit (or white sugar)
• 1 tsp baking powder
• ¼ cup of coconut oil
• 1 chickpea egg = 1 tbsp chickpea flour + 2 tbsp water
• 1 tsp vanilla extract
• 1 tbsp non-dairy milk
• ½ cup fresh blueberries

Instructions

1. Pre-heat oven to 375 ℉.
2. In a small bowl whisk all the wet ingredients (including the chickpea egg).
3. In a big bowl combine all the dry ingredients except the blueberries.
4. Add the wet ingredients and stir to combine. The result will be a uniform dough.
5. Place the dough on a parchment-lined baking sheet. Using your hands extend the dough until it has 1 inch tall. Shape it as a square. Split that big square into 4 smaller and then cut each of them in halves, having the traditional triangle shape of the scones.
6. Make some space between the scones for better baking.
7. Using your fingers make a few holes in each scone and gently put a blueberry in each of them.
8. Bake for 10-12 minutes.

Notes

They will keep in the fridge for up to 4 days.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 23mgSodium: 78mgCarbohydrates: 19gFiber: 6gSugar: 5gProtein: 10g

The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram