Go Back
–+ servings
Keto scones with blueberries are served on a white plate.
Print Add to Collection

Keto Blueberry Scones

These buttery keto scones are made with almond flour. Dotted with blueberries, they're amazingly tender - just as good as traditional scones!
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Rest time 5 minutes
Total Time 35 minutes
Servings 8 scones
Calories 215kcal
Author Vered DeLeeuw

Ingredients

  • 1 large egg
  • 3 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon stevia glycerite equals about ¼ cup of sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest from one medium orange
  • Pinch salt
  • 8 ounces superfine almond flour 2 cups, but please measure by weight
  • 1 tablespoon baking powder fresh; gluten-free if needed
  • ½ cup fresh blueberries washed and dried well

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    Parchment-lined baking sheet.
  • In a large mixing bowl, whisk together the egg, butter, sweetener, vanilla, orange zest, and kosher salt.
    Mixing the liquid ingredients.
  • Gradually mix in the almond flour and baking powder. Mix with a rubber spatula, and then use your hands to turn the mixture into dough. The dough should not be crumbly or stiff. If it's dry, add a little water, a teaspoon at a time, until it's smooth and pliable but not sticky. 
    The dough is ready in a bowl.
  • Gently add the blueberries. I use my hands to gently mix them in. Sometimes, I reserve a few and gently press them into the tops of the scones after I cut them. It's not mandatory, but it looks pretty. 
    Adding blueberries to the dough.
  • Transfer the dough to the prepared baking sheet. Form it into a 7-inch-diameter, ½-inch-thick circle. Use a sharp knife to cut the circle into 8 triangles.
    Cutting the dough into triangles.
  • Carefully separate the triangles from each other so that they can bake evenly.
    Separating the dough triangles on the pan.
  • Bake until the scones are golden, about 15 minutes. They won’t brown as much as wheat flour scones. Cool them on the baking sheet for 5 minutes, then serve.
    The scones are ready on the baking sheet.

Video

Notes

  • I use stevia. You can use a granulated sweetener instead and add water (a teaspoon at a time) if the dough is dry and crumbly. 
  • Please don't skip the orange zest. It makes a big difference.
  • I use superfine almond flour. I don't recommend using a coarse almond meal. Coconut flour will not work, either.
  • You can replace the blueberries with dark chocolate chips. 
  • Frozen blueberries are mushy and tend to bleed into the dough and stain it, so I can't recommend using them.
  • 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. Warm them gently in the microwave at 50% power, 10 seconds per scone. You can also freeze these scones in freezer bags for up to three months.

Nutrition

Serving: 1scone | Calories: 215kcal | Carbohydrates: 8g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Sodium: 228mg | Fiber: 2g | Sugar: 3g