These amazingly delicious keto scones are made with almond flour. Flavored with blueberries and orange zest, they're just as good as traditional ones. They're superb when freshly baked, but the leftovers are good, too.
I created these keto scones for my Mom. She loves scones but is on a low-carb diet and has been avoiding baked goods. Several attempts yielded less-than-optimal results (edible but dry), so I tweaked some more, and this one’s a keeper. I gave one to my teenage daughter, and she couldn't believe they were made with almond flour!
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Butter: I use unsalted butter.
- Sweetener: I use stevia. You can use a granulated sweetener instead and add water if needed.
- Orange zest: Please don't skip it! It makes a big difference.
- Kosher salt: I use Diamond Crystal kosher salt.
- Almond flour: I use blanched, superfine almond flour. I don't recommend using a coarse almond meal in this recipe.
- Blueberries: I use fresh blueberries.
Variations
- Use dark chocolate chips instead of blueberries.
- You can also replace the blueberries with dried cranberries.
- Try using different flavor extracts instead of vanilla - coconut or almond, for example. But use just half a teaspoon of those.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these scones:
You start by whisking together the egg, melted butter, sweetener, vanilla, orange zest, and kosher salt.
Next, add the almond flour and baking powder. Mix, then briefly knead into a smooth dough. Gently mix in the blueberries.
Form the dough into a circle on a parchment-lined baking sheet. Cut it into triangles and separate them.
Bake the scones for about 15 minutes in a 350°F oven. Cool them for about 5 minutes before serving. Look at their beautiful, tender crumb!
Expert Tip
Please make sure you use blanched, superfine almond flour in this recipe. It's important if you want your scones nice and tender, and the only way to make sure they resemble traditional scones.
Recipe FAQs
Yes. You can use a granulated sweetener. If you do, check the dough's consistency. If it seems very dry and crumbly, add water, a teaspoon at a time.
Frozen blueberries are mushy and tend to bleed into the dough and stain it, so I can't recommend using them in this recipe or in any of my baking recipes. They are great for making shakes and smoothies, but they're unsuitable for baking.
Please don't. It makes a big difference and greatly enhances the flavor of the scones.
Unfortunately, you can't. Almond flour and coconut flour are completely different and are not interchangeable.
Serving Suggestions
Keto scones are naturally perfect for breakfast with a cup of coffee (or iced coffee), and that's how I usually serve them. They also make a great afternoon snack when served with a tall glass of almond milk. While they're amazing just as they are, they are even better with a pat of sweet butter!
Storing Leftovers
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 them in freezer bags for up to three months.
More Keto Baked Goods
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Recipe Card
Keto Scones with Blueberries
Video
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 blanched finely ground 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.
- In a large mixing bowl, whisk together the egg, butter, sweetener, vanilla, orange zest, and kosher salt.
- Gradually mix in the almond flour and then the 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.
- 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.
- 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.
- Carefully separate the triangles from each other so that they can bake evenly.
- 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.
Notes
- I use stevia in this recipe. You can use a granulated sweetener instead and add water (a teaspoon at a time) if the dough is very dry and crumbly.
- Please don't skip the orange zest. It makes a big difference.
- I use blanched, superfine almond flour. I don't recommend using a coarse almond meal in this recipe. 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 in this recipe or in any of my baking recipes. They are great for making shakes and smoothies, but they're unsuitable for baking.
- 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 up very 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 per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Pamela Koehn says
Made this recipe this morning. It was delicious and my husband got a huge smile on his face when I surprised him with it. We needed a gluten free recipe and this worked out great.
Vered DeLeeuw says
Yay! I'm so glad this was a success, Pamela! Thank you for taking the time to write a comment.
Carin says
I use maple syrup instead of stevia in my recipes. Would you think that it would work in this scone recipe? If so, how much would you recommend?
Thank you.
Vered DeLeeuw says
Hi Carin,
I don't think maple syrup would work. It would introduce too much liquid into the dough. It's better to replace the stevia with a granulated sweetener.
Carin says
Thanks for the info.
Nancy Taxman says
Please explain blanched almond flour
Vered DeLeeuw says
Hi Nancy,
The almonds were blanched, meaning the skin was removed before they were ground into flour. The result is light and fluffy flour.
Sylvie says
I love this recipe, it's a lovely treat that won't make my blood sugar spike ~ I use half the recommended amount of sugar, however, the orange zest does add a delicious flavourful note ~ thank you!
Vered DeLeeuw says
I'm so glad you like this recipe, Sylvie! Thank you for taking the time to leave a comment.
Barbara k says
Delicious and easy. I did use frozen blueberries (just patted dry) and lemon zest. Don’t know how to post a picture, but they looked perfect. I also added walnuts.
Vered DeLeeuw says
Hi Barbara,
I'm so glad this recipe was a success!
You can email your pictures to healthyrecipesblog@gmail.com.