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.
But these scones are especially good. 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!
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).
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.
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.
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
Yes. You can use a granulated sweetener instead if you wish. Any granulated sweetener should work, including erythritol or even sugar.
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.
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.
No, unfortunately, you can't. Almond flour and coconut flour are completely different and are not interchangeable.
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.
These keto scones are perfect for breakfast with a cup of coffee, and that's how I usually serve them. They also make a great snack with a tall glass of almond milk.
While they're excellent just as they are, they are even better with a pat of sweet butter.
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.
Amazing Keto 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)
- 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
- 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.
Add Your Own Notes
Nutrition per Serving
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