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Keto Scones with Blueberries

These delicious keto scones are made with almond flour. Flavored with blueberries and orange zest, they're just as good as traditional ones!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
35 mins
Servings: 8 scones
Calories: 215 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 large egg
  • 3 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon stevia glycerite equals about ¼ cup of sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest from one medium orange
  • Pinch salt
  • 8 ounces blanched finely ground almond flour 2 cups, but please measure by weight
  • 1 tablespoon baking powder fresh; gluten-free if needed
  • ½ cup fresh blueberries washed and dried well

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the egg, butter, sweetener, vanilla, orange zest, and kosher salt.
  3. Gradually mix in the almond flour and 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. 
  4. 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. 
  5. 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.
  6. Carefully separate the triangles from each other so that they can bake evenly.
  7. Bake until the scones are golden, about 15 minutes. They won’t brown as much as wheat flour scones. Cool them on the baking sheet for 5 minutes, then serve.

Notes

  • I use stevia in this recipe. You can use a granulated sweetener instead and add water (a teaspoon at a time) if the dough is very dry and crumbly. 
  • Please don't skip the orange zest. It makes a big difference.
  • I use blanched, superfine almond flour. I don't recommend using a coarse almond meal in this recipe. Coconut flour will not work, either.
  • You can replace the blueberries with dark chocolate chips. 
  • Frozen blueberries are mushy and tend to bleed into the dough and stain it, so I can't recommend using them in this recipe or in any of my baking recipes. They are great for making shakes and smoothies, but they're unsuitable for baking.
  • 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 at 50% power, 10 seconds per scone. You can also freeze these scones in freezer bags for up to three months.

Nutrition Information

Serving 1scone Calories 215kcal (11%) Carbohydrates 8g (3%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 4g (20%) Sodium 228mg (10%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 8scones

Amount Per Serving

Calories 215

% Daily Value*

Serving 1scone
Calories 215kcal 11%
Carbohydrates 8g 3%
Protein 7g 14%
Fat 19g 29%
Saturated Fat 4g 20%
Sodium 228mg 10%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.