These Keto Blueberry Lemon Scones are a quick and easy treat, perfect with a cup of coffee or tea for breakfast or brunch. Made with almond flour, these gluten-free scones can be ready in under 30 minutes. The sweet blueberries and lemon zest add fantastic flavor, making them irresistible.
Why You'll Love These Keto Blueberry Scones
- Quick and Easy: This keto scone recipe uses simple ingredients and straightforward steps.
- Perfect Texture: A combination of almond flour and coconut flour gives them just the right tenderness.
- Great for Meal Prep: Make these ahead and store them in the fridge or freezer for easy breakfasts or brunches.
- Low Carb and Gluten-Free: With less than 7 grams of carbs per scone, they are completely gluten and grain-free.
- Delicious Flavor: The combination of blueberries and lemon creates a perfectly balanced taste.
Ingredients You'll Need
- Almond Flour: For the best scone texture, use finely ground, blanched almond flour. Superfine almond flour works best in any kind of Low Carb or Gluten-Free desserts. If you need to be nut-free, try using sunflower seed flour, but be aware that it can react with baking powder and turn your baked goods a funny green as they cool.
- Coconut Flour: Don’t omit the coconut flour, as it’s necessary to achieve the perfect texture. If you prefer not to use coconut flour, you will need to increase the almond flour.
- Sweetener: I recommend an erythritol-based sweetener that does not contain any allulose. Granulated sweetener can be used instead, and water can be added if needed.
- Baking Powder: Essential for the rise and texture of the scones.
- Butter: Use cold butter for the best results. If you’d prefer dairy-free scones, you can substitute coconut oil for the butter.
- Eggs: Preferably room temperature eggs.
- Lemon Zest: The amount of lemon flavor that comes from the lemon zest is fantastic!
- Vanilla Extract: Enhances the overall flavor of the scones.
- Blueberries: Fresh blueberries are recommended. You can use frozen blueberries, but they tend to bleed quite a bit when you try to mix them into the dough.
- Optional Glaze:
- Swerve confectioners (or erythritol)
- Lemon juice
- Heavy cream
Step-by-Step Instructions
- Prep: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium bowl, combine the almond flour, sweetener (Swerve or erythritol), protein powder (optional), coconut flour, baking powder, and sea salt. Whisk the dry ingredients to ensure they are well combined and the baking powder is evenly distributed.
- Combine Wet Ingredients: In a separate small bowl, whisk together the melted butter (or coconut oil), lemon zest, vanilla, and egg.
- Make the Dough: Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. If the dough is too dry, add a little more melted butter, a teaspoon at a time, until it’s pliable and dense, but not crumbly.
- Add Blueberries: Gently stir and press the blueberries into the dough. Make sure to get them evenly distributed throughout the dough for a delicious berry burst in every bite!
- Shape the Dough: Place the dough onto the prepared baking sheet and form a disc shape, about 1 inch thick and 6 inches in diameter. Alternatively, you can divide the dough and shape each half into two circles and cut each of those into 6 wedges.
- Cut into Wedges: Use a sharp knife to cut the dough into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart on the baking sheet so they can bake evenly.
- Brush with Egg: Brush the tops with the egg white and sprinkle the remaining tablespoon of granulated sweetener over the top.
- Bake: Bake for 18 to 22 minutes, until golden brown and just firm to the touch. Don’t over-bake them or they will be too dry.
- Cool: Cool completely on the pan to firm up. Scones will fall apart if you move them before they are fully cooled.
Optional Glaze
- Mix Glaze Ingredients: In a small bowl, mix together the confectioners Swerve (or erythritol), lemon juice, and start with 1 teaspoon of the heavy cream. Add more heavy cream by the teaspoon, if needed, to get the consistency needed for the glaze.
- Drizzle: Drizzle the glaze over the cooled scones.
Tips for the Perfect Keto Scones
- Use Superfine Almond Flour: This ensures a tender, non-gritty texture. A coarse almond meal won't work.
- Don't Skip the Lemon Zest: It greatly enhances the flavor of these scones.
- Keep the Butter Cold: Cold butter helps create a crumbly, tender scone.
- Handle the Dough Gently: Overmixing can result in tough scones.
- Cool Completely: Allow the scones to cool completely on the baking sheet before moving them to prevent them from falling apart.
Variations and Substitutions
- Dairy-Free: Substitute coconut oil for butter and use an alternative milk (such as almond milk, coconut cream, or coconut milk) for the heavy cream.
- Other Berries: Feel free to swap out the blueberries and use raspberries, cranberries, or chopped strawberries instead.
- Chocolate Chips: Replace the blueberries with sugar-free chocolate chips. If using chocolate chips, consider making a vanilla glaze instead of lemon.
- Nuts: Add chopped nuts for extra flavor and texture.
- Savory Scones: Omit the sweetener and add savory ingredients like cheese, herbs, or bacon for a delicious savory treat.
Serving Suggestions
- Enjoy these scones as they are, or slice and top with sweet butter.
- Serve with a cup of coffee or tea for breakfast or brunch.
- Warm them gently in the microwave at 50% power, 10 seconds per scone, if stored in the fridge.
Storage Instructions
- Refrigerator: Once completely cool, you can store these scones in the fridge in an airtight container for 3-4 days. Don't eat them cold, though.
- Freezer: You can freeze them in freezer bags for up to three months. Thaw them overnight on the counter to let them come to room temperature. In the morning, reheat them in the oven at 350°F (180°C) for 5 minutes so they can crisp up.
Health Benefits of Blueberries
Blueberries are rich in Vitamin C, K1, Fiber, and Manganese. They are also packed with antioxidants, which can help protect your body against damage from free radicals. While blueberries do contain carbs, they can be enjoyed in moderation on a keto diet.
Nutritional Information
Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. The carb count excludes non-nutritive sweeteners.
For one serving, these Keto Blueberry Scones have approximately 6.9 grams of carbs and 2.8 grams of fiber, resulting in 4.1 grams of net carbs.
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