Preparation Time: 15 minutes
Cooking Time: 22–25 minutes
Total Time: 40 minutes
Difficulty: Easy
Recipe Yield: 8 scones
Cuisine: American
Ingredients
- 2½ cups finely blanched almond flour
- 2 tablespoons coconut flour
- ⅓ cup granulated keto sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 2 large eggs
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- ¾ cup fresh blueberries
- 1 tablespoon lemon juice
Optional Lemon Glaze
- 2 tablespoons powdered keto sweetener
- 1 teaspoon lemon juice
- 1 teaspoon heavy cream
Instructions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2
In a large mixing bowl, whisk together the almond flour, coconut flour, keto sweetener, baking powder, salt, and lemon zest until evenly combined.
Step 3
In another bowl, whisk the eggs, melted butter, vanilla extract, heavy cream, and lemon juice until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and mix gently until a soft dough forms. Do not overmix.
Step 5
Carefully fold the blueberries into the dough, being gentle so they remain mostly whole.
Step 6
Transfer the dough onto the prepared baking sheet and shape it into a circle approximately 8 inches wide and about 1 inch thick.
Step 7
Using a sharp knife or dough scraper, cut the dough into 8 equal wedges. Separate the wedges slightly so they have room to expand while baking.
Step 8
Bake for 22 to 25 minutes, or until the tops are lightly golden brown and the edges are firm.
Step 9
Remove from the oven and allow the scones to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Step 10
If using the optional glaze, whisk together the powdered keto sweetener, lemon juice, and heavy cream until smooth. Drizzle over the cooled scones before serving.
Tips for Perfect Keto Scones
- Use finely blanched almond flour for the softest texture.
- Fresh blueberries hold their shape best, but frozen blueberries can also be used without thawing.
- Do not overmix the dough, as this can make the scones dense.
- Allow the scones to cool before serving so they firm up properly.
- Add chopped pecans or sliced almonds for extra crunch.
Storage Instructions
Store leftover scones in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the scones individually for up to 3 months. Thaw overnight in the refrigerator or warm gently in the microwave for about 20 seconds before serving.
Serving Suggestions
These keto blueberry lemon scones taste wonderful with:
- Butter
- Sugar-free lemon curd
- Whipped cream
- Cream cheese
- Coffee
- Green tea
- Herbal tea
Nutrition Information (Per Serving)
- Calories: 245
- Total Fat: 22g
- Saturated Fat: 6g
- Protein: 8g
- Total Carbohydrates: 10g
- Dietary Fiber: 5g
- Net Carbohydrates: 5g
- Sugars: 2g
- Sodium: 170mg
- Cholesterol: 62mg