These delicious Keto Blueberry Scones are fluffy, buttery, and bursting with fresh, sweet blueberries! They make the perfect keto breakfast to take on the go. Made with almond flour and coconut flour, these tender scones are gluten-free, keto, and low-carb.
Keto Blueberry Scones Recipe
Sugary baked goods are usually the first thing to go when starting a ketogenic diet. But it doesn’t have to be that way!
With this recipe for keto blueberry scones, you can satisfy your cravings for pastries without going over your carbs for the day.
I love this recipe for keto scones because it makes tender and flakey scones that are ready in less than 20 minutes. These blueberry scones are perfect spread with a little butter. Pair them with hot tea or bulletproof coffee.
This keto scones recipe calls for a handful of common keto ingredients, like almond flour, coconut flour, and butter. A couple of eggs keeps these keto scones moist and fluffy. With only 2 grams of net carbs per serving, these buttery low-carb scones will surely become one of your new favorite keto recipes.
Ingredients in Keto Blueberry Scones
This recipe for Keto Scones calls for several common ingredients. If you’ve been on the keto diet for any length of time, you probably already have these keto baking ingredients in your pantry.
You’ll notice that this recipe uses a mix of almond four and coconut flour. I like to use both for the best texture. Using just almond flour on its own can create a dense texture that I don’t always love — so using a bit of coconut flour tends to lighten things up.
Like a lot of my keto baking recipes, these scones start out with good, old almond flour. Almond flour is one of the best grain-free alternatives to all-purpose wheat flour. It’s practically a pantry staple for folks following a ketogenic diet.
For baking, I like to use an almond flour made from blanched almonds with a super-fine ground texture. I like Bob’s Red Mill and Wellbee’s brand fine almond flour, which you can find on Amazon.
And, if you don’t use almond flour as frequently as I do, you can store it in your refrigerator or freezer to keep it fresher, longer.
Coconut flour is a high fiber flour that is super useful in gluten-free, grain-free and low-carb baking.
But because of its high-fiber content, baking with coconut flour can be a bit tricky. Coconut flour absorbs liquid like crazy — so recipes using coconut flour tend to have a higher ratio of wet ingredients like eggs, coconut milk, or water.
Xanthan gum is a gluten-free baking staple. It is a common food additive that helps keto baked good to retain their structure in the absence of gluten. A little bit of xanthan gum goes a long way.
If you don’t have xanthan gum, you can try substituting a teaspoon or two of psyllium husk powder for similar, but not identical, results.
For even more information about keto baking ingredients, check out this comprehensive Guide to Keto Flour Substitutions.
How to Make Keto Scones
These simple blueberry scones are very easy to make. To start, combine the dry ingredients in a large mixing bowl. I like to whisk the dry ingredients together first, to break up any lumps in the almond flour and combine the other ingredients thoroughly.
Using your fingertips, a pastry blender, or the back of a fork, work the butter into the dry ingredients until the mixture resembles crumbs. Then, in a smaller mixing bowl, whisk the eggs briefly to break up the yolks and whites.
Then, all that’s left to do is add the eggs to the dry ingredients and stir together with a spatula to combine. Gently fold in the blueberries, and that’s it!
With clean hands, turn the dough out onto a cookie sheet prepared with a layer of parchment paper. Pat the dough into a circle about 1 inch thick. Using a kitchen knife, divide the dough into 6 equal wedges. Separate the wedges a bit to give them space to spread in the oven.
The dough will be a bit sticky, so you can wet your fingertips to prevent sticking.
Tips for Baking Keto Scones
- This keto blueberry scone recipe is a great easy recipe that is perfect for both beginners and experienced keto bakers. Here are a few more tips to help you bake the best batch of keto scones possible.
- Use finely ground almond flour. Using an almond flour labeled “super-fine” will give you the best texture. Less gritty, and more like actual flour.
- If you have the time, let the dough rest for up to 10 minutes before baking to allow the flour to hydrate. Keto flours, especially coconut flour, really soak up liquid. If you can spare a few extra minutes (like while the oven preheats) give the dough a chance to hydrate. That way, the scone dough will be easier to portion out onto the baking sheet.
- Use wet fingertips to pat the dough out into a circle. The dough will soft and a bit sticky. This is not a dough you will want to try and roll out with a rolling pin.
- Use parchment paper to prevent sticking. Keto baked goods like to stick to baking sheets. So, for extra insurance against sticking and burning, line your cookie sheet with parchment paper before baking.
More Keto Baking Recipes
How to Store Keto Scones
After baking, you can store keto scones in a lidded container at room temperature for 2-3 days.
You can also make these blueberry scones ahead of time and freeze them to eat later. Sometimes, I like to make a double batch and freeze half. To do this, freeze them after baking and store well wrapped. You can warm them up in the oven, or reheat them in the microwave just before serving.
- 1 cup almond flour
- 1/3 cup coconut flour
- 2-3 tbsp sweetener (to your taste)
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1/2 tsp baking powder
- 1/4 cup butter, diced
- 2 eggs
- 1/2 cup fresh blueberries
- Preheat oven to 350F. Line a cooking sheet with parchment paper, or spray with non-stick spray.
- In a large mixing bowl, combine the dry ingredients. Whisk the dry ingredients together first, to break up any lumps in the almond flour and combine the other ingredients thoroughly.
- Using your fingertips, a pastry blender, or the back of a fork, work the butter into the dry ingredients until the mixture resembles crumbs.
- Then, in a smaller mixing bowl, whisk the eggs briefly to break up the yolks and whites. Add the eggs to the dry ingredients and stir together with a spatula to combine. Gently fold in the blueberries.
- With clean hands, turn the dough out onto a cookie sheet prepared with a layer of parchment paper. Pat the dough into a circle about 1 inch thick. Using a kitchen knife, divide the dough into 6 equal wedges. Separate the wedges a bit to give them space to spread in the oven.
- Bake for 13-15 minutes, until golden brown around the edges.
- The dough will be a bit sticky, so you can wet your fingertips to prevent sticking when patting out the dough.
- You can use frozen blueberries, but work quickly to prevent staining the rest of the dough purple!
- The scones will be very fragile when they first come out of the oven, so let them cool to firm up.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 239 Total Fat: 20g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 82mg Sodium: 226mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 8g
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