Flaky, buttery keto blueberry scones made with a few simple ingredients that most people who live a keto lifestyle have in their kitchen. This keto blueberry scones recipe is a spin off my keto strawberry shortcakes recipe and it includes a dairy-free option.

Keto Blueberry Scones Recipe

It’s warming up here in Oregon and my blueberries are starting to ripen. Although blueberries aren’t particularly low in carbohydrates you can enjoy them in small quantities. I like to enjoy them in keto scones.

There’s only ½ cup of blueberries in this keto scone recipe but you can leave them out if you want. I’ve included some options below for those that don’t like blueberries and for those that don’t want the extra carbs.

These keto blueberry scones are crunchy on the top and edges and tender in the center. While they don’t have the same crumb as a non keto scone, they are quite scrumptious.

How to make keto blueberry scones

1. Add the almond flour, sweetener, baking soda, and salt to a medium mixing bowl. Mix until combined.
2. In a separate mixing blow, add the egg, heavy whipping cream, melted butter and vanilla and mix until combined. Cold heavy whipping cream and eggs work best.
3. Add the wet ingredients to the dry ingredients.
4. Mix until combined and your dough starts to form a ball.
5. Gently fold in the blueberries.
6. Transfer the dough to your parchment lined baking sheet and shape into a disc or circle. Flatten slightly.
7. Using a sharp knife, cut eight wedges and separate them slightly. They will rise during baking. Alternatively, separate the dough into eight even dough-balls and place them on a baking sheet, flattening them slightly to make circle shaped scones. Brush the tops with melted butter and sprinkle a little sweetener on top of each scone.
8. Bake as directed. Let cool completely before serving.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

Keto Scones

Like I mentioned above, if you don’t want to add blueberries to these keto scones you can omit the blueberries and add:

• 2 teaspoons of cinnamon to make keto cinnamon scones
• ½ cup of keto friendly chocolate chips – we like Lily’s
• 2 teaspoons of lemon zest + ¼ cup of poppy seeds

The nutrition information in the recipe card below includes the blueberries. If you swap them out make sure to update the carb count.

Dairy-Free Keto Scones

If you want to make these keto blueberry scones dairy-free swap the heavy whipping cream for unsweetened almond milk, and the butter for melted and cooled coconut oil.

Tips for making keto scones

• Make sure the egg and heavy whipping cream are cold. This will help the dough hold together.
• If the dough is hard to separate or falls apart after cutting into wedges while you are separating them, chill in the refrigerator for 30 minutes. Alternatively, you can separate the dough into eight even dough-balls and place them on a baking sheet, flattening them slightly to make circle shaped scones.
• Use unsweetened almond milk and coconut oil to make this dairy-free.
• The scones will be a little soft right out of the oven. Let them cool completely before enjoying.
• These keto scones are best when enjoyed within 24 hours.
• You can freeze the leftover scones and reheat them.

Working with Almond Flour

When working with almond flour, if you’re not baking with weight measurements, you’ll need to make sure you spoon your flour into your measuring cup and then level it with the back of a knife. Don’t scoop your measuring cup into the almond flour. It packs it down and you’ll end up with too much almond flour.

If you love blueberry treats, you’ll want to make these Keto Blueberry Muffins.

Did you make these keto blueberry scones? Please leave a comment below letting us know what you thought.

Keto Blueberry Scones

Yield: 8 scones

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Flaky, buttery keto blueberry scones made with a few simple ingredients that most people who live a keto lifestyle have in their kitchen. Dairy-free option included.

Print

Ingredients

• 2 1/4 cups almond flour
• 1/4 cup erythritol granulated sweetener (we used Lakanto) + more for sprinkling on top
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup heavy whipping cream
• 2 tablespoons melted and cooled butter + more for brushing the tops
• 1 teaspoon gluten-free vanilla extract
• 1/2 cup blueberries (fresh or frozen)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
2. Add the almond flour, sweetener, baking soda, and salt to a medium mixing bowl. Mix until combined.
3. In a separate mixing blow, add the egg, heavy whipping cream, melted butter and vanilla and mix until combined.
4. Add the wet ingredients to the dry ingredients.
5. Mix until combined and your dough starts to form a ball.
6. Gently fold in the blueberries.
7. Transfer the dough to your parchment lined baking sheet and shape into a disc or circle. Flatten slightly.
8. Using a sharp knife, cut eight wedges and separate them slightly. They will rise during baking. Alternatively, separate the dough into eight even dough-balls and place them on a baking sheet, flattening them slightly to make circle shaped scones.
9. Brush the tops of each scone with melted butter and sprinkle a little sweetener on top.
10. Bake for 25-30 minutes or until the tops are brown and the center is set.
11. Let cool completely before serving.

Notes

• Make sure the egg and heavy whipping cream are cold. This will help the dough hold together.
• If the dough is hard to separate or falls apart after cutting into wedges, chill the dough in the refrigerator for 30 minutes. Alternatively, you can separate the dough into eight even dough-balls and place them on a baking sheet, flattening them slightly to make circle shaped scones.
• Use unsweetened almond milk and coconut oil to make this dairy-free.
• The scones will be a little soft right out of the oven. Let them cool completely before enjoying.
• These keto scones are best when enjoyed within 24 hours.
• You can freeze the leftover scones and reheat them.
  

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 35mgSodium: 172mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 3gProtein: 8g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.