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Keto Blueberry Scones

Created by
  Published on December 2nd, 2021
  Reading time: 2 minutes
  Last modified January 11th, 2022
blueberry scones
ChefMichele MccauleyDifficultyIntermediateRating
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If you're looking for a breakfast option that doesn't include eggs, this keto blueberry scone recipe will give variation to your meal plan. Not only do these scones fall in line with your keto macros, they are also vegan-friendly--don't forget to top them with butter or ghee!

Yields6 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Scone Ingredients
 ½ cup almond milk
 2 cups keto flour
 1 ½ tsp baking powder
 ¾ tsp baking soda
 ½ tsp salt
 1 tsp vanilla
 ½ cup blueberries
Glaze Ingredients
 1 tbsp almond milk
Scone Directions
1

Preheat oven to 375°F. Prepare a baking sheet with a silpat baking mat or parchment paper.

2

In a small bowl, mix the almond milk and lemon juice together. Let it sit for 5 minutes.

3

In a large bowl, add the keto flour, baking powder, baking soda, and salt in a mixing bowl. Combine with a fork.

4

Add the coconut oil to the keto flour mixture, and mix by hand until pea-sized crumbles form. Gently fold the blueberries in.

5

Make a well in the center of the keto flour mixture. Add the almond milk mixture, monk fruit, and vanilla. Mix until just combined; do not overmix.

6

Form dough into 6 balls. Place each ball of dough onto the prepared baking sheet, and flatten by hand, lightly. Bake for 22-28 minutes or until a toothpick inserted in the center comes out clean.

7

Remove from the oven and cool for 10 minutes on the pan. Remove to cooling rack and cool completely.

Glaze Directions
8

While the scones cool, combine the powdered erythritol and almond milk until smooth. Drizzle or spread over the cooled scones.

Ingredients

Scone Ingredients
 ½ cup almond milk
 2 cups keto flour
 1 ½ tsp baking powder
 ¾ tsp baking soda
 ½ tsp salt
 1 tsp vanilla
 ½ cup blueberries
Glaze Ingredients
 1 tbsp almond milk

Directions

Scone Directions
1

Preheat oven to 375°F. Prepare a baking sheet with a silpat baking mat or parchment paper.

2

In a small bowl, mix the almond milk and lemon juice together. Let it sit for 5 minutes.

3

In a large bowl, add the keto flour, baking powder, baking soda, and salt in a mixing bowl. Combine with a fork.

4

Add the coconut oil to the keto flour mixture, and mix by hand until pea-sized crumbles form. Gently fold the blueberries in.

5

Make a well in the center of the keto flour mixture. Add the almond milk mixture, monk fruit, and vanilla. Mix until just combined; do not overmix.

6

Form dough into 6 balls. Place each ball of dough onto the prepared baking sheet, and flatten by hand, lightly. Bake for 22-28 minutes or until a toothpick inserted in the center comes out clean.

7

Remove from the oven and cool for 10 minutes on the pan. Remove to cooling rack and cool completely.

Glaze Directions
8

While the scones cool, combine the powdered erythritol and almond milk until smooth. Drizzle or spread over the cooled scones.

Keto Blueberry Scones

Discussion

  1. Deb Lebbin says:

    When you refer to “keto flour” what are you referring to? Almond flour? Thanks!

    1. Aimee Aristotelous says:

      Hi Deb! This recipe calls for keto wheat flour that contains gluten (not almond, nor coconut flour). While we don’t necessarily recommend wheat consumption on a strict keto diet, this recipe will allow you to remain in the proper macro ranges even with the keto wheat flour consumption.

  2. Deb Lebbin says:

    When would you suggest adding in the blueberries? They seemed dry. May be because I had to incorporate the blueberries after mixing and may have over mixed. I’ll try again and do some tweaking!

    1. Aimee Aristotelous says:

      Hi Deb! You add the blueberries in at step four (after adding the coconut oil). Let us know how it goes!

  3. Deb Lebbin says:

    Here’s a pic of the three left!

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