Keto Blueberry Lemon Scones (Gluten-free)

Scones are a beloved treat, often enjoyed with a cup of tea or coffee. But if you’re on a keto or gluten-free diet, you might think that such indulgences are out of reach. I’m excited to tell you that these Keto Blueberry Lemon Scones are everything you love about scones—fluffy, fragrant, and full of flavor—without the carbs or gluten! With a perfect balance of tart lemon and sweet blueberries, these scones are light, refreshing, and 100% keto-friendly.

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Why You’ll Love These Keto Blueberry Lemon Scones

These keto blueberry lemon scones are truly something special. First of all, they’re gluten-free, so you don’t have to worry about any wheat flour sneaking in. They’re also packed with healthy fats, making them a great choice for anyone on a low-carb or keto diet. The fresh, tangy lemon pairs beautifully with the natural sweetness of the blueberries, creating the perfect balance of flavors. Plus, these scones are incredibly easy to make, so you can enjoy a fresh batch in no time!

My Personal Experience

I have to admit, I was a little skeptical when I first set out to make these keto scones. I had tried gluten-free scone recipes before, and some of them turned out dry or crumbly. But when I made these keto blueberry lemon scones, I was blown away by how moist and flavorful they turned out! The blueberries gave each bite a burst of sweetness, while the lemon zest added a refreshing, zesty flavor that brightened up every mouthful. I was so happy to be able to enjoy a treat that felt like a real indulgence while still staying true to my keto lifestyle!

Required Equipment

• Mixing Bowls: You’ll need at least two mixing bowls to combine the wet and dry ingredients separately before bringing them together. I personally love using large, deep bowls for this—it makes the process much smoother, and I never end up with flour spilling over the sides.
• Whisk: A simple whisk will help you blend your dry ingredients thoroughly, ensuring there are no lumps in your almond flour or baking powder. This tool is a must-have in my kitchen, and I use it for almost every recipe!
• Handheld Electric Mixer (optional): If you want to make the process even easier, a handheld mixer can help combine the wet ingredients with the dry. This is especially helpful if you’re adding the butter or coconut oil.
• Baking Sheet: You’ll need a baking sheet to bake these scones to perfection. I recommend lining it with parchment paper to prevent sticking and ensure they come out perfectly golden on the bottom.
• Cookie Scoop (optional): If you prefer uniform scones, a cookie scoop is great for portioning the dough into even-sized balls. This step is optional, but it does make for a more uniform, professional-looking scone.
• Cooling Rack: After baking, let the scones cool on a cooling rack to maintain their fluffy texture. If you don’t have one, a simple plate will work, but a cooling rack helps air circulate and prevents sogginess.

Ingredients & Substitutions

• Almond Flour (2 cups): This is the primary flour used in the recipe, providing the scones with a soft, slightly nutty texture. Almond flour is a keto staple and serves as a great alternative to traditional wheat flour.
  • Substitute: If you’re allergic to nuts, you can try using coconut flour, but you’ll need to adjust the amount (usually about 1/4 of the amount of almond flour) as it absorbs more liquid.
• Baking Powder (2 tsp): Baking powder helps the scones rise and gives them their light, airy texture. Make sure your baking powder is gluten-free.
  • Substitute: You can use baking soda, but you’ll need to adjust the amount and add an acidic ingredient like cream of tartar to help it activate.
• Salt (1/2 tsp): Salt enhances the flavors in the recipe. It balances out the sweetness of the blueberries and the tang of the lemon zest.
• Butter (1/2 cup): Butter gives the scones their rich flavor and flaky texture. It’s essential to use cold butter for that light and crisp texture.
  • Substitute: You can substitute butter with coconut oil for a dairy-free option.
• Egg (1 large): Eggs provide structure to the scones and help bind the ingredients together. They also add richness.
  • Substitute: If you’re vegan, flax eggs can work as a substitute.
• Lemon Zest (1 tbsp): The zest of one lemon adds a refreshing, bright flavor to the scones. It’s one of the key elements that makes these scones special.
• Blueberries (1/2 cup): Fresh blueberries add bursts of sweetness and color to each scone. They’re packed with antioxidants and contribute to the overall flavor.
  • Substitute: If blueberries aren’t in season, you can use raspberries or blackberries instead.
• Heavy Cream (1/4 cup): This is used to create the dough and adds richness and moisture to the scones.
• Sweetener (1/4 cup): You can use your preferred low-carb sweetener like erythritol or stevia to sweeten the scones.
  • Substitute: If you’re okay with some sugar, you can use monk fruit sweetener or a little bit of powdered stevia.

How to Make Keto Blueberry Lemon Scones

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C). This ensures it’s hot and ready to bake your scones to perfection once the dough is ready.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together almond flour, baking powder, and salt. This step ensures the dry ingredients are evenly distributed before adding the wet ingredients.

Step 3: Add the wet ingredients

In another bowl, beat the egg, melted butter, heavy cream, lemon zest, and sweetener until well combined. You can use a handheld electric mixer for a smoother texture, but mixing by hand works just as well!

Step 4: Combine the wet and dry ingredients

Pour the wet mixture into the dry ingredients and mix well until the dough starts to come together. Be careful not to overwork the dough; you want it to remain light and fluffy.

Step 5: Fold in the blueberries

Gently fold in the fresh blueberries. Try not to break them up too much, as they’ll add pockets of sweetness to your scones. Be gentle when mixing to maintain the fluffy texture.

Step 6: Shape the dough

Scoop out portions of dough and shape them into balls, placing them on your prepared baking sheet. Use a cookie scoop for uniform sizes, or shape them by hand for a more rustic look.

Step 7: Bake the scones

Place the scones in the preheated oven and bake for about 18–20 minutes, or until they are golden brown on top and cooked through. You can check for doneness by inserting a toothpick—if it comes out clean, your scones are ready!

Step 8: Cool the scones

Once they’re baked, allow the scones to cool on a cooling rack for about 10 minutes. This helps them firm up and reach the perfect texture.

Tips for This Recipe

• Use cold butter for the best flaky texture. You can even freeze it for a few minutes before incorporating it into the dough.
• If you prefer a slightly sweeter scone, you can increase the amount of sweetener to your liking.
• If you want to give the scones a glossy finish, brush them with a little melted butter before baking.

Optional Additions

• For extra flavor, you can add a bit of vanilla extract or a sprinkle of cinnamon to the dough.
• You can also top the scones with a light glaze made from heavy cream and a bit of sweetener for added sweetness.

Serving Ideas

These keto blueberry lemon scones are perfect for breakfast or an afternoon snack. Serve them with a hot cup of coffee or tea for a deliciously low-carb treat. They can also be served with whipped cream or a dollop of keto-friendly yogurt for an extra indulgence.

Storage Recommendations

Store these scones in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week if you want them to last longer. For longer storage, place them in the freezer for up to 3 months.

Frequently Asked Questions

Can I make these scones ahead of time? Yes! You can prepare the dough and refrigerate it overnight. Simply bake them the next day for fresh, warm scones.

Can I use frozen blueberries instead of fresh? Yes, frozen blueberries work well too. Just be sure to add them frozen to prevent them from releasing too much juice into the dough.

Nutritional Breakdown (Per Serving)

• Calories: 220
• Total Carbs: 7g
• Net Carbs: 4g
• Fat: 19g
• Protein: 6g

I can’t wait to hear how this recipe turned out for you! 😊 Be sure to follow us on Instagram and Facebook for daily keto tips, mouthwatering recipes, and all the motivation you need to stay on track. New to keto? Don’t miss our Keto Diet Plan for Beginners: Step-by-Step Guide—it’s the ultimate resource to kickstart your low-carb journey with ease and confidence!