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My keto scones recipe yields buttery, fluffy scones with the perfect crumb. They’re studded with blueberries and topped with a simple vanilla glaze! 3 grams of net carbs.
Ready for more keto breakfast sweets? Check out my keto breakfast muffins, keto breakfast cookies, keto blueberry pancakes, and keto crepes next.
My family and I have a running Sunday tradition that involves going out for coffee and, most importantly, scones. Thankfully, being keto hasn’t stopped our routine.
For this recipe, I used a mix of coconut and almond flour, which gives the low carb scones a delicate crumb and cakey center. When paired with blueberries and a vanilla glaze, you have the perfect scone for dipping in your keto coffee.
Table of Contents
Why I love this recipe
- Easy to keto-fy. Scones are naturally dense and crumbly, so using keto ingredients was a no-brainer.
- Fuss-free recipe. Even if you’ve never made scones, I guarantee you’ll have no trouble making scones from scratch.
- Sweet, but not too sweet. Scones in Australia are super dense and rather plain, whereas American scones are fluffy and quite sweet. For this recipe, I landed somewhere in the middle.
- Swap the berries. While I prefer sweet scones, I also left tips below on making savory scones (bacon and cheddar, anyone?).
Ingredients needed
- Coconut flour. Don’t swap or omit the coconut flour, as I found it’s necessary to achieve the perfect texture. Sift the coconut flour to remove any clumps.
- Almond flour. Use blanched almond flour, not almond meal. The latter yields a scone that’s too crumbly.
- Granulated sweetener. I used allulose, but monk fruit sweetener works.
- Baking powder. Helps the scones rise.
- Heavy cream. You can also use half-and-half, unsweetened almond milk, or any other milk of your choosing.
- Coconut oil. Melted and cooled.
- Eggs. Preferably room temperature eggs. One whole egg and one yolk will be used for the dough, and the remaining white will be brushed on top.
- Vanilla extract. A must for scones.
- Blueberries. I used fresh blueberries, but thawed frozen blueberries can also be used. For plain scones, omit them.
- Vanilla glaze. Optional, but it adds that extra level of decadence. To make it, whisk together heavy cream and powdered sweetener.
How to make keto scones
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and line a baking sheet with parchment paper.
Step 2- Make the dough. In a large mixing bowl, combine the dry ingredients. In a separate large bowl, combine the wet ingredients. Fold the dry into the wet and mix to form a dough. Fold in the blueberries and knead until smooth.
Step 3- Shape. Transfer the dough to a floured kitchen surface and flatten it into a disk. Cut 8-10 wedges and place them on the lined baking sheet.
Step 4- Bake. Brush the scones with the egg white and sprinkle the remaining sweetener on top. Bake until golden, then let them cool. Drizzle the glaze on top and serve.
Arman’s recipe tips
- If the dough is too sticky, add a little extra flour. This could be caused by the blueberries natural juices seeping into the dough.
- If the dough is too thick, add a splash of heavy cream or milk. I find this happens when I accidentally pack down the flour while I’m measuring.
- Shape the scones. Since there’s no wheat flour, these scones will only rise slightly. That’s why it’s important to shape them how you want.
- Serve the scones with a pat of butter or a dollop of keto jam for more flavor.
Variations
- Swap the berries. Try strawberries, raspberries, or cranberries.
- Add citrus. I find nothing complements berries more than lemon zest or orange zest.
- Make savory scones. Omit the sweetener and fruit, then add a pinch of salt, shredded cheddar cheese, and chopped-up cooked bacon.
Storage instructions
To store: Keep leftover scones in an airtight container in the refrigerator for up to 1 week.
To freeze: Store scones in a freezer bag and freeze for up to 6 months.
Frequently asked questions
Yes, if you need nut-free scones, swap the almond flour for sunflower seed flour.
If you don’t want to use heavy cream, use unsweetened almond milk, whole milk, or skim milk.
More favorite keto baked goods
Keto Scones
Ingredients
- 1/3 cup coconut flour
- 1 1/2 cups almond flour
- 1/4 cup allulose divided
- 1 1/2 teaspoon baking powder
- 1/3 cup heavy cream can use half and half or milk of choice
- 3 tablespoon coconut oil melted
- 2 large eggs divided and separated * See notes
- 1 teaspoon vanilla extract
- 3/4 cup blueberries fresh or frozen
For the glaze
- 1/4 cup heavy cream
- 1/2 cup sugar free powdered sugar
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add your coconut flour, almond flour, 3 tablespoons of sweetener, and baking powder, and mix well. In a separate bowl, whisk together the heavy cream, coconut oil, one egg, and one egg yolk, vanilla extract, until combined. Gently fold through the dry ingredients into the wet ingredients until combined. Fold through the blueberries. Gently knead the dough until mostly smooth.
- Lightly dust a flat surface with almond flour. Transfer the dough onto it and gently knead into a ball. If the dough is too sticky, add a little extra almond flour. If the dough is too thick, add some heavy cream or milk. Press down and flatten into a thick disk. Using a sharp knife, cut 8-10 triangles.
- Place the scones onto the lined sheet. Brush the tops with the egg white and sprinkle the remaining tablespoon of granulated sweetener over the top. Bake for 20-25 minutes, or until golden around the edges.
- Remove from the oven and let cool completely.
OMG! The best scones without guilt I have ever had! So good with the coconut oil. I’m not a big fan of coconut so I was apprehensive about this…..well no more……I had to put them away so won’t eat all of them!! And I triple dog DARED anyone is this household to eat them! WW3 will break out!! LOL!