These Keto Blueberry Lemon Scones are such a quick and easy treat to make! They are perfect to serve with a cup of coffee or tea for breakfast or brunch.
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Low Carb scones can be made in under 30 minutes and the sweet blueberries give them great flavor! Drizzle a quick and easy lemon glaze over the tops and it just takes them to the next level!
These Keto scones are made with almond flour, making them a great gluten-free breakfast or dessert. This recipe was adapted from the Cranberry Orange Scones that I made from The Wholesome Yum Easy Keto Cookbook, with a few tweaks!
If you’d prefer dairy-free scones, you can substitute coconut oil for the butter. Either way you make these healthy scones, they are scrumptious and have great texture!
What’s in Keto Blueberry Lemon Scones
- Almond Flour
- Fresh Blueberries
- Swerve Confectioners (or Erythritol)
- Baking Powder
- Sea salt
- Lemon zest & juice
- Vanilla Extract
- Large egg
- Heavy Cream
*Exact measurements are listed in the recipe card below.
How to Make Gluten-Free Blueberry Lemon Scones
This is such an easy scone recipe, you won’t believe it! First, preheat the oven to 350°F. Then, line a baking sheet with Parchment Paper.
In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt.
In a small bowl, whisk together the melted butter, lemon zest, vanilla, and egg.
Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it’s very dry.
Stir and press the blueberries into the dough.
Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.
Bake for 18 to 22 minutes, until golden. Mine took exactly 20 minutes.
Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.
Mix in the 1/4 cup of Swerve confectioners, lemon juice and start with 1 teaspoon of the heavy cream. Add more heavy cream by the teaspoon, if needed, to get the consistence needed for the glaze. Drizzle over the tops and serve.
TIPS FOR MAKING KETO ALMOND FLOUR BLUEBERRY SCONES
Super fine almond flour works best in any kind of Low Carb or Gluten-Free desserts that don’t use all purpose flour in. If you don’t have a super fine almond flour, you can certainly use what you have, just be sure to whisk the dry ingredients to break up any lumps.
This recipe also uses melted butter, but if you wanted to make these dairy-free scones, you can substitute with melted coconut oil instead.
The amount of lemon flavor that comes from the lemon zest is fantastic! I love adding citrus zest to so many recipes, orange, lime and most commonly lemon! I love it, because it adds great flavor, without adding all the carbs that the juice has.
If you want to omit the lemon glaze you certainly can, but it honestly adds such a wonderful brightness to the scones and cuts through some of the sweetness of the blueberries.
Can you Freeze Scones?
In case you are wondering how to store scones, you want to store them in the fridge for several days or freeze the rest.
ARE BLUEBERRIES KETO?
Certainly! Blueberries are so healthy and contain Vitamin C, K1, Fiber and Manganese. Read more about the health benefits of blueberries in this article! I actually use blueberries in a number of recipes including Mixed Berry Crumble, Blueberry Muffins, Blueberry Pancakes and Blueberry Crumb Loaf.
HOW MANY CARBS IN BLUEBERRIES?
There are 17 net carbs in one cup of blueberries, but this Low Carb scones recipe only uses 2/3 cup which is split amongst 8 servings. So the impact is minimal and certainly worth the splurge!
More Keto Breakfast and Muffins
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Blueberry Lemon Scones – Keto/GlutenFree
For the Scones
For the Glaze
- 1/4 cup Swerve confectioners
- 1 tablespoon fresh lemon juice
- 1-2 teaspoons heavy cream or as needed
- Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it’s very dry.
- Stir and press the blueberries into the dough.
- Place the dough onto the lined and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.
- Bake for 18 to 22 minutes, until golden. Mine took exactly 20 minutes. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.
- Mix the 1/4 cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, adding more as needed to get the right consistency for the glaze. Drizzle over the tops and serve.