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Golden baked keto blueberry scones with tender crumb, juicy berries, and a sweet lemon drizzle.

Keto Blueberry Scones

Emily Carter
These tender keto blueberry scones combine almond flour and whole berries under a light lemon glaze. Baked until golden and firm, they make a delicious low-carb bakery treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 scones
Calories 131 kcal

Equipment

  • Food Processor
  • Baking sheet
  • Parchment paper

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
  • 1/2 tsp salt
  • 1 tablespoon baking powder
  • 1/2 cup heavy cream
  • 1 large egg
  • 2 1/2 tbsp cold butter cut into small pieces
  • 2 tsp vanilla
  • 1 cup blueberries
  • 1/2 cups powdered sweetener
  • 1/2 teaspoon vanilla
  • 1/4 tsp lemon extract or zest
  • 1 tbsp heavy cream half and half, or almond milk
  • 2 tsp water

Instructions

  • Heat the oven to 350°F and cover a baking sheet with parchment paper. The lined sheet will be ready when the dough is shaped.
  • Pulse the almond flour, coconut flour, dough sweetener, salt, and baking powder together, then add the cream, egg, cold butter, and dough vanilla and process. The mixture will look crumbly before it gathers into a ball, which may take a minute or two.
  • Gently stir the blueberries into the formed dough by hand. Whole berries leave less juice in the dough than crushed ones.
  • Press the dough into two circles on the lined sheet, cut each circle into eight wedges, and move the wedges at least half an inch apart. The separated edges should have room to brown.
  • Bake the wedges for 20 minutes, then leave them to cool completely. They should look golden around the edges and feel firm before you handle them.
  • Mix the powdered sweetener, glaze vanilla, lemon extract or zest, glaze cream, and water, then drizzle the mixture over the cooled scones. The glaze should coat the wedges rather than disappear into warm pastry.

Notes

Texture tip: Keep the butter chilled until processing. Cold butter helps produce a lighter, tender crumb, whereas warm butter blends into an oily paste.
Handling tip: Let the scones cool completely before lifting or icing them. Warm low-carb pastry is fragile and breaks easily, and residual heat causes the glaze to run off.
Spacing: Space the shaped wedges at least half an inch apart on the parchment paper so their exposed edges brown nicely instead of remaining soft.
Storage: Store cooled scones in an airtight container in the refrigerator to keep them fresh, especially after adding the cream-based glaze.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Nutrition Facts
Keto Blueberry Scones
Amount per Serving
Calories
131
% Daily Value*
Fat
 
10.8
g
17
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
24.4
mg
8
%
Sodium
 
101.7
mg
4
%
Potassium
 
55
mg
2
%
Carbohydrates
 
6.7
g
2
%
Fiber
 
2.7
g
11
%
Sugar
 
1.9
g
2
%
Protein
 
3.4
g
7
%
Vitamin A
 
120
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
60
mg
6
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword almond flour scones, keto blueberry scones, low carb blueberry scones
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