Keto Blueberry Lemon Scones
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
- Butter
- 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 a baking sheet lined with parchment paper 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 Almond Flour 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 Muffins
- Snickerdoodle Muffins
- Blueberry Muffins
- Mock Apple Muffins
- Pumpkin Muffins with Cream Cheese Filling
- Cranberry Sauce and Walnut 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.
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Easy and delicious Keto recipes that anyone can make!
Keto Blueberry Lemon Scones (Gluten-Free)
RECIPE VIDEO
Ingredients
For the Scones
- 2 cups Almond Flour
- 2/3 cup fresh blueberries
- 1/3 cup Swerve Confectioners
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon sea salt
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1 teaspoon Vanilla Extract
- 1 large egg
For the Glaze
- 1/4 cup Swerve confectioners
- 1 tablespoon fresh lemon juice
- 1-2 teaspoons heavy cream, or as needed
Instructions
- Preheat the oven to 350°F. 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 too dry. Stir and press the blueberries into the dough.
- Place the dough onto a baking sheet lined with parchment paper 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.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*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. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Thanks for this easy recipe! I used some raspberries! Now waiting for them to cool! 😁
You are so welcome. I am sure the raspberries will taste amazing.
Love this little cake-like cookie! Was horrified to see I didn’t have any almond extract so used the lemon instead. Also frosted with 1/2 c confectioner’s swerve with 2 tbsp fresh lemon juice. Freezing before making and they kept their shape. Made 18 reasonably sized cookies.
Was looking for a way to use the left over ricotta from my lasagna recipe and this fits the bill! Lasagna and ricotta coolies are now linked forever at my house!
That’s so creative of you, I love that! Glad you enjoyed these!
These are the best low carb, low sugar scones I have ever made! My husband I each enjoyed one warm from the oven with a cup of tea and we both were amazed at how delicious they tasted! Thanks for sharing such an easy and tasty recipe!
Thank you so much. I really love them too. The texture is so much like traditional scones. I am so happy you both enjoyed them.
These were really good. Never had scones before. Instructions were easy to follow.
I am so happy you enjoyed them.
These were soooo good!!! Didn’t substitute anything or change anything and they are amazing. Even the non keto guy ate them.
It’s always a win when the whole family loves a recipe. These are some of my favorite scones for sure.
These were delicious.
I am so happy you enjoyed them!
Thank you so much. I am glad you enjoyed them.
I make these often and take them to work or when I am visiting someone. I get to stay Keto, and they enjoy a tasty snack on me. Since it’s fall and I was given a dozen permissions from a coworkers tree, I recently tried a version where I added fresh persimmon pulp instead of the lemon zest (plus 1 extra Tablespoon of almond flour), and that was very nice as well with a pleasing blush color.
Awesome idea! It’s great to be able to enjoy special treats on Keto. It helps me stay on track.
Made these for a tea party so I would have something I could eat. Everyone LOVED them! I was the only one on Keto!
How awesome! I am so glad everyone loved them.
Would I be able to use 1 /2 almond flour and 1/2 lupin flour?
Thank you.
I have not tried that variation, but I am sure you probably could.
Thank you so much for this recipe! My husband loves scones and we haven’t had any since (mostly) following Keto guidelines. I made these today for dessert tonight. We loved them! Your directions and photos sre excellent!
Thanks again!
Thank you so very much. I am so glad you guys enjoyed them.
These are delicious and the lemon zest really lifted the flavour. These are now my go-to prep-ahead breakfast!
Yay, I’m glad to hear it! It’s always great to have some make ahead breakfast ideas in your back pocket.
These are far and away the BEST keto lemon blueberry ‘anything’ (scone, muffin, cookie, etc.)!!!! I have a few favorite keto recipe bloggers that have great dessert recipes but none of their lemon scones used butter and some even call for lemon extract, which I think tastes like chemicals. Julianne’s version is so soft, moist, and BUTTERY, not to mention bursting with lemon and blueberry goodness. The only issue I encountered was not being able to stop eating them! After eating half of them in ONE DAY I sequestered the remaining half in the freezer 🙂 I can’t wait to try more recipes from this site in the future.
Thank you SO much for your kind words. It’s so nice of you to take time to send in a review. It makes what I do so worth it when I read such sweet comments. I love this recipe also. I like a dense but tender scone, and these really do have great texture. Thank you again! ❤
These are the bomb! So easy to make and delicious!
Thanks SO much! I think they are my favorite scone recipe. I am so glad you enjoyed them.
This is the third time I’ve made these and I love them❤️ This time though I decided to make them into mini scones since I always feel left out at Starbucks when they have the tiny vanilla scones 😂 Love the recipe and your site. My only problem is that the page reloads and shifts so constantly that it was really frustrating to follow the recipe today 🙄 Besides that, I enjoyed your recipe (and others like your savory muffin) so much 🙏🏼
I am so glad you enjoy them so much. Thank you for letting me know about the site. I’ll check into that.
Seriously! These are SO amazing. Just the right denseness, the right sweetness, the right lemony-ness… I am so grateful for this special treat! Thanks for the recipe!
I love this! Thanks for much for letting me know how much enjoyed them. I have to admit they are my favorite also.
Thank you so very very much for your Keto Lemon Blueberry Scones !!!!!! They are ABSOLUTELY the easiest and the most DELISH !!!!!!!!!!!!!
God’s blessings to you and your precious family 🙏❤️
You are so welcome! I am thrilled you enjoyed them. I have to admit, they are one of my favorite go-to snacks. God bless you and your family as well.
Of course, I have to be extra, so I made lemon very berry scones using blueberries, raspberries, and blackberries!!!! They were absolutely scrumptious!!! Thank you so much for this recipe.😀😀
Well, that sounds simply amazing
could I substitute powdered/granular stevia for the confectioners sugar? Would the amounts be the same?
Honestly, I’ve not worked with granular/powdered stevia before, so I can’t say for sure if it would work or what the measurements might be.
Do you think this would work with raspberries?
I don’t see why not!
My goodness, these are yummy! My hubby surprised me with a batch of these yesterday, and they’re so good. And today, they’re still lovely and moist, heated up for just a few seconds in the microwave. Thank you for such a great recipe, Julianne! Baking keto really can be delicious. Love from Seattle!
Yay, how nice of him to make them for you and I’m glad you liked them 🙂
The recipe itself is a 5 star! just wish my blueberries had been sweet instead of tart – and they were even large ones! I will keep this recipe! Thank you!
Sorry to hear that! I love the larger blueberries too, even though they cost more, they’re typically worth it.
Is it okay to omit the blueberries?
Sure you can.
Love, love, love these and so easy to make for the week ahead! thank you!
I’m glad you found them easy and loved ’em!
I’m not a strict keto person but want to make these because I like the idea of almond flour va regular. I do not have Swerve or any other kind of sugar alternative. I have powdered sugar, would that work okay? Or honey, or coconut sugar?
You can use regular sugar, but that would not even make these low carb, so I highly recommend getting some type of Keto friendly sweetener if you can.
Just wanted to say thank you for this recipe as these are wonderful. I’m so happy they taste really good. God bless you
You are so welcome and God bless you too, thank you!
How much sweetener would I use if I’m using monk fruit?
The amounts would be the same 🙂
Can i use frozen blueberries?
Yes you sure can, just be sure they are thawed and well dried off.
Where is this recipe?
It’s just above where you added your comment, in the recipe card 🙂
Can I add lemon juice in addition to the lemon zest to the scones? I want to make these as lemony as possible.
Honestly, I wouldn’t because it might make the dough a little too wet and change the texture of the scones. If you did add some, it would have to be a tiny amount, which you might not even notice. You can add more lemon zest though, and that will still give you more lemon flavor without making the dough wet.
I did with zero issues. I used about one and a half table spoons and they turned out delicious!
You can buy pure powdered juice, almost any kind, l use a natural organic powdered raspberry often as well as lemon. It will not add moisture.
My kids and husband loved these scones! They are absolutely delish!
Thanks for sharing the recipe..
Awesome, glad you all loved them!
I’ve made these Blueberry-Lemon Scones twice, no substitutions, and they were terrific! Thanks so much!
Wonderful, so glad you enjoyed them!
Made this for breakfast alongside scrambled eggs. Excellent flavor and texture. I had almond flour blend ( ordered by mistake) and fine almond flour so used one cup of each for an experiment. Used inly 1/4 Swerve confectioners, and perfect sweetness. Will make again . Thanks for your scripture blessing.
You are so welcome and I’m glad you enjoyed them!
Thank you so much for all of your hard work in the kitchen!! We are not strictly keto, but watch carbs because of diabetes. These recipes allow my husband to enjoy some sweets again! These were absolutely delicious and super easy!
That is awesome to hear! Having something sugar free that doesn’t taste sugar free is so helpful when you’re watching carbs. I am thrilled you guys enjoyed them.
This looks really good! Never made scones. Could you use frozen blueberries? I usually always try to have them in freezer.
Sure, just be sure they are completely thawed, drained and well dried first.
Just when you think a scone is a scone, along comes this recipe. The perfectly balanced flavors of blueberry and lemon make this recipe an excellent treat to have for breakfast with coffee or for an afternoon snack with tea.
Aww, so glad you enjoyed them!