Ready for more keto breakfast sweets? Check out my keto breakfast muffins, keto breakfast cookies, keto blueberry pancakes, and keto crepes next. My family and I have a running Sunday tradition that involves going out for coffee and, most importantly, scones. Thankfully, being keto hasn’t stopped our routine. For this recipe, I used a mix of coconut and almond flour, which gives the low carb scones a delicate crumb and cakey center. When paired with blueberries and a vanilla glaze, you have the perfect scone for dipping in your keto coffee.
Why I love this recipe
Easy to keto-fy. Scones are naturally dense and crumbly, so using keto ingredients was a no-brainer. Fuss-free recipe. Even if you’ve never made scones, I guarantee you’ll have no trouble making scones from scratch. Sweet, but not too sweet. Scones in Australia are super dense and rather plain, whereas American scones are fluffy and quite sweet. For this recipe, I landed somewhere in the middle. Swap the berries. While I prefer sweet scones, I also left tips below on making savory scones (bacon and cheddar, anyone?).
Ingredients needed
Coconut flour. Don’t swap or omit the coconut flour, as I found it’s necessary to achieve the perfect texture. Sift the coconut flour to remove any clumps. Almond flour. Use blanched almond flour, not almond meal. The latter yields a scone that’s too crumbly. Granulated sweetener. I used allulose, but monk fruit sweetener works. Baking powder. Helps the scones rise. Heavy cream. You can also use half-and-half, unsweetened almond milk, or any other milk of your choosing. Coconut oil. Melted and cooled. Eggs. Preferably room temperature eggs. One whole egg and one yolk will be used for the dough, and the remaining white will be brushed on top. Vanilla extract. A must for scones. Blueberries. I used fresh blueberries, but thawed frozen blueberries can also be used. For plain scones, omit them. Vanilla glaze. Optional, but it adds that extra level of decadence. To make it, whisk together heavy cream and powdered sweetener.
How to make keto scones
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven and line a baking sheet with parchment paper. Step 2- Make the dough. In a large mixing bowl, combine the dry ingredients. In a separate large bowl, combine the wet ingredients. Fold the dry into the wet and mix to form a dough. Fold in the blueberries and knead until smooth. Step 3- Shape. Transfer the dough to a floured kitchen surface and flatten it into a disk. Cut 8-10 wedges and place them on the lined baking sheet. Step 4- Bake. Brush the scones with the egg white and sprinkle the remaining sweetener on top. Bake until golden, then let them cool. Drizzle the glaze on top and serve.
Arman’s recipe tips
If the dough is too sticky, add a little extra flour. This could be caused by the blueberries natural juices seeping into the dough. If the dough is too thick, add a splash of heavy cream or milk. I find this happens when I accidentally pack down the flour while I’m measuring. Shape the scones. Since there’s no wheat flour, these scones will only rise slightly. That’s why it’s important to shape them how you want. Serve the scones with a pat of butter or a dollop of keto jam for more flavor.
Storage instructions
To store: Keep leftover scones in an airtight container in the refrigerator for up to 1 week.
Swap the berries. Try strawberries, raspberries, or cranberries. Add citrus. I find nothing complements berries more than lemon zest or orange zest. Make savory scones. Omit the sweetener and fruit, then add a pinch of salt, shredded cheddar cheese, and chopped-up cooked bacon.
To freeze: Store scones in a freezer bag and freeze for up to 6 months.
Frequently asked questions
More favorite keto baked goods
Keto brownies Keto peanut butter cookies Keto bundt cake Keto pound cake
