Amazingly delicious keto blueberry scones that taste just as good as traditional wheat flour scones! My teenage tester was floored, and you will be too.
These keto blueberry scones are amazing. I gave one of them to my teenage daughter and she just couldn’t believe they’re made with almond flour. “But they taste just like real scones!” she said, eyes wide open. Why yes, my dear. Almond flour baked goods are wonderful!
I made these for my Mom. She was diagnosed with pre-diabetes 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, low carb and keto 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 low carb version?”
Needless to say, as soon as we hung up the phone, I was scouring the internet for gluten-free and keto blueberry scones recipes. Several attempts yielded less-than-optimal results (edible, but quite dry). So I tweaked some more, and this one’s a keeper.
Can I use a sweetener other than stevia?
I make these scones with almond flour and sweeten them with stevia. I really like stevia glycerite. It lacks the bitter aftertaste typical to stevia products. And I believe that stevia is the healthiest option as far as zero-calorie sweeteners are concerned. 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?
The blueberries are wonderful in these keto blueberry scones. They add flavor as well as texture. I use fresh blueberries and haven’t experimented with using frozen blueberries. 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 these keto blueberry scones 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 keto blueberry scones. In my opinion, if you have all the ingredients for these scones 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 super fine grind does make a difference. I tried both, and the keto blueberry 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 best to measure almond flour by weight and not by volume.
Is this a healthy recipe?
I think it is. I always hesitate to say that sweet-tasting foods are healthy, because I think we should minimize their consumption and focus on the basics – meat, seafood, dairy, vegetables, low sugar fruit, and nuts. But if you’re going to have something sweet for breakfast, then these are a better choice than wheat flour high sugar scones.
How to store keto blueberry 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 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 almond flour blueberry waffles are a must. So good!
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 kosher salt
- 8 oz Honeyville blanched 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.