Amazingly delicious keto scones are made with almond flour. Flavored with blueberries and orange zest, they’re just as good as traditional ones. Really!
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! (And these excellent cinnamon scones are yet another proof).
These are for mom ❤️
I developed this keto scones recipe for my Mom. She needs to be on a low carb diet and has been completely avoiding baked goods for a long time now. She and my dad will visit us soon.
As I was telling her about my experiments with gluten-free and low-carb baking, she sheepishly asked, “Remember those amazing whole wheat blueberry scones you used to make that I loved so much? Maybe you can come up with a keto version?”
Needless to say, as soon as we hung up the phone, I was scouring the internet for recipes. Several attempts yielded less-than-optimal results (edible, but quite dry). So I tweaked some more, and this one’s a keeper.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these delicious almond flour keto scones (the exact measurements are included in the recipe card below):
Egg: I use large eggs in most of my recipes.
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: An excellent flour substitute that bakes exceptionally well. I use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe.
Baking powder: Make sure it’s fresh.
Fresh blueberries: See discussion below about using frozen (I don’t recommend it).
How to make almond flour keto scones
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Start by whisking together the egg, melted butter, sweetener, vanilla, orange zest, and kosher salt.
Add the almond flour and baking powder. Mix, then briefly knead into a smooth dough. Next, 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 at 350°F.
Can I use a sweetener other than stevia?
I make these keto scones with almond flour and sweeten them with stevia. I use stevia almost exclusively in my baking these days. Although some people object to its taste, the glycerite formulation greatly minimizes the bitter aftertaste.
You can use a granulated sweetener instead if you wish, but check the dough. With a granulated sweetener, it’s possible that you will need to add a little water.
Can I use frozen blueberries?
I always use fresh blueberries when making this recipe and haven’t experimented with using frozen ones. But 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 frozen blueberries are great for making shakes and smoothies. They’re not really suitable for baking, in my opinion.
The orange zest is a must!
Please don’t omit the orange zest. It really makes a big difference, and greatly enhances the flavor of these almond flour keto 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.
The almond flour brand makes a difference
A word on the almond flour I use. Normally, I find that Bob’s Red Mill blanched almond flour works fine. But in this recipe, it’s best to use Honeyville almond flour. The superfine grind does make a difference.
I tried both, and the scones that I made with Bob’s Red Mill almond flour were good, but they did have a slightly grainy mouthfeel compared with those made with the Honeyville brand.
Regardless of the brand, it’s always best to measure almond flour by weight and not by volume.
How to store almond flour keto scones
Once completely cool, store them 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 them in freezer bags.
More blueberry recipes that you might enjoy
I really enjoy blueberries in my baked goods. These keto blueberry muffins are amazing. And very easy to make!
And if you have a waffle maker, these keto waffles are a must. So good!
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Keto Blueberry Scones
- 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)
- 1/4 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)
- 1/2 cup fresh blueberries, washed and dried
- Preheat the 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, 1/2-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 5 minutes on the baking sheet, then serve.