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    Home » Keto Breakfast Recipes » Keto Scones

    Keto Scones

    Last updated: Jun 9, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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 leftovers are good too. You can keep them in the fridge or freeze them.

    Keto blueberry scones served on a white plate.

    These scones are amazing. I gave one of them to my teenage daughter and she just couldn't believe they were made with almond flour.

    "But they taste just like real ones!" she said, eyes wide open. Why yes, my dear. Almond flour baked goods are wonderful!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make these delicious keto scones. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Egg: I use large eggs in most of my recipes, this one included.

    Unsalted butter: I love the taste of European butter!

    Sweetener: I use stevia. You can probably use a granulated sweetener instead (possibly adding some water), but I haven't tried that.

    Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

    Orange zest: Please don't skip it! It makes a big difference.

    Kosher salt: Use less of it if using fine salt.

    Almond flour: I use blanched superfine flour. I don't recommend using a coarse almond meal in this recipe.

    Baking powder: Make sure it's fresh. And if you need it to be gluten-free, please verify that it is.

    Fresh blueberries: See the discussion below about using frozen ones (I don't recommend it).

    Instructions

    Making these keto scones is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    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. Now, gently mix in the blueberries.

    A photo collage showing steps 1-4 for making keto scones.

    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 them.

    A photo collage showing steps 5-8 for making keto scones.

    Expert tip

    Please make sure you use blanched superfine almond flour in this recipe. It's really important if you want your scones nice and tender.

    Frequently asked questions

    Can I use a sweetener other than stevia?

    Yes. You can use a granulated sweetener instead if you wish. Any granulated sweetener should work, including erythritol or even sugar.

    Can I use frozen blueberries?

    Frozen blueberries are often mushy, and they tend to bleed into the dough and stain it.

    So, unfortunately, I can't recommend using them in this recipe or in any of my baking recipes. I think that they are great for making shakes and smoothies. They're not really suitable for baking, in my opinion.

    Can I omit the orange zest?

    Please don't. It really makes a big difference, and greatly enhances the flavor of these scones.

    In my opinion, if you have all the ingredients for this recipe except for the orange, it's better to not make them until you do have an orange than to make them without the orange zest.

    Can I make these scones with coconut flour?

    No, unfortunately, you can't. Almond flour and coconut flour are completely different and are not interchangeable.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • 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.

    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 up very gently in the microwave on 50% power, 10 seconds per scone. You can also freeze these scones in freezer bags.

    Keto blueberry scones served on a white plate.

    Related recipes

    • Almond flour banana bread
      Keto Banana Bread
    • Keto blueberry muffins.
      Keto Blueberry Muffins
    • Almond flour pancakes.
      Almond Flour Pancakes
    • Keto biscuits.
      Keto Biscuits

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto scones.
    4.98 from 296 votes
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    Amazing Keto Scones

    These delicious keto scones are made with almond flour. Flavored with blueberries and orange zest, they're just as good as traditional ones!
    Prep Time15 mins
    Cook Time15 mins
    Rest time5 mins
    Total Time35 mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 8 scones
    Calories: 215kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 1 large egg
    • 3 tablespoons unsalted butter melted and slightly cooled
    • 1 teaspoon stevia glycerite (equals about ¼ cup sugar)
    • 1 teaspoon vanilla extract
    • 1 tablespoon orange zest (zest from one medium orange)
    • ¼ teaspoon Diamond Crystal kosher salt
    • 8 oz blanched finely ground almond flour (2 cups, but please measure by weight)
    • 1 tablespoon baking powder (gluten-free if needed)
    • ½ cup fresh blueberries washed and dried

    INSTRUCTIONS

    • Preheat your oven to 350 degrees 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, 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 for 5 minutes on the baking sheet, then serve.

    WATCH THE VIDEO:

    NOTES

    Please make sure you use blanched superfine almond flour in this recipe. It's really important if you want your scones nice and tender.
    You can use a granulated sweetener instead of stevia if you wish. 
    I don't recommend using frozen blueberries in this recipe. 
    I only tested this recipe with almond flour. I don't believe it will work with any other flour. 
    Please don't omit the orange zest. It greatly enhances the flavor of the scones. 

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1scone | Calories: 215kcal | Carbohydrates: 8g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Sodium: 228mg | Fiber: 2g | Sugar: 3g
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    More Keto Breakfast Recipes

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      Breakfast Egg Muffins
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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