These keto scones are so buttery, moist, and crumbly around the sides, you won’t believe they are low carb! Simple ingredients and ready in minutes! 3 grams net carbs per serving.
Until I went to America, my idea of a scone was completely different. Growing up in Australia, many of our traditional sweets and desserts had British heritage. A popular afternoon tea treat was the classic British scone. It’s pretty much a dense baked good that isn’t overly sweet but tastes delicious with jam and cream. This is the complete opposite of what the American counterpart is!
The first time I tried America’s answer to a scone, I was mesmerized. I saw them in almost every coffee shop, and it was nothing like what I thought it would be. They were triangle-shaped pastries that were even more buttery and pleasantly sweet (and definitely did NOT need any jam and cream to make it palatable). When I came back from America, they soon became a staple in my kitchen and when I first went keto, they got a low carb makeover!
I’ve been meaning to share a keto scone recipe for quite some time. It’s been perfect with my afternoon cup of coffee and reminds me so much of the ones I used to enjoy at Starbucks. Now, these scones may look incredibly fancy but they are so easy to make and require no resting time.
No sugar and no grains are needed, but you’d never tell. The texture is butter and soft in the middle, with a gorgeous tender crumb. The scones are sweet and bursting with blueberries, and can be easily customized!
I had some friends over for coffee and served them these scones and NO ONE believed me when I said that they were low carb- they thought it had to be made with white flour and sugar!
How do you make keto scones?
- Coconut flour– Sifted to ensure that no clumps remain. Do not substitute this out for any other flour, as the combination of almond and coconut flours are needed to achieve the perfect texture.
- Almond flour– Blanched almond flour, not almond meal.
- Granulated sweetener of choice– I used monk fruit sweetener but erythritol can also be used.
- Baking powder– Gives a little rise and leavening to the scones.
- Heavy cream– You can also use half and half, unsweetened almond milk, or any other milk of choice.
- Coconut oil– Melted and cooled.
- Eggs– Room temperature eggs. One whole egg and one yolk will be used for the dough, and the remaining white will be used to brush on top.
- Vanilla extract– A must for any good scone or baked good!
- Blueberries– Fresh or frozen blueberries can be used. You can also omit it completely if you’d like plain scones.
- Vanilla glaze– Optional, but adds an extra level of sweetness. It is just a combination of heavy cream and keto powdered sugar.
Start by mixing together your dry ingredients in a large mixing bowl. Next, add the wet ingredients and mix gently, until a thick and crumbly dough remains. Add the blueberries and gently knead until mostly smooth.
Now, lightly dust a flat surface with a little almond flour. Place the dough on top of it and work the dough into a ball as best you can. If the dough is too sticky, add a little extra almond flour. If the dough is too thick, add extra heavy cream. Press the dough into an 8-inch disk and, using a sharp knife, cut into 8-10 wedges.
Finally, transfer the scones onto a lined baking sheet. Brush with the egg white and sprinkle with extra granulated sweetener and bake for 20-25 minutes, or until golden around the edges. Allow the scones to cool completely, before glazing.
Tips to make the best low carb scones
- If your dough is too sticky, add a little extra almond or coconut flour. This is due to the blueberries seeping out and breaking into the flour.
- The granulated sweetener sprinkled on top of the scones is completely optional. I like the added crunch, but it’s personal preference.
- Feel free to change up the blueberries with other low carb fruits, like strawberries, raspberries, or blackberries.
Storing and freezing keto blueberry scones
- To store: Leftover scones should be stored in the refrigerator, completely covered. They will keep well for up to 1 week. Any longer and the blueberries will blend into them and will become soggy.
- To freeze: Place scones in ziplock bags and store in the freezer for up to 6 months.
More keto baking recipes to try
- 1/3 cup coconut flour
- 1 1/2 cups almond flour
- 1/4 cup granulated sweetener of choice erythritol or monk fruit sweetener, 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
- 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.