Picture this: your kitchen fills with the scent of buttery scones, a zing of lemon, and the sweetness of fresh blueberries. Sounds amazing, right? These Keto Blueberry Lemon Scones deliver all the flavor of your bakery favorites—without the carbs. Whether you’re enjoying a quiet morning with coffee, hosting an afternoon tea, or craving a guilt-free dessert, these scones have got you covered. And the best part? They’re easy to make and perfect for anyone, from keto beginners to seasoned low-carb bakers. Let’s dive in!
Quick Recipe Snapshot
Prep & Cook Time
- Prep: 10 minutes
- Bake: 18–22 minutes
- Total: About 30 minutes
Servings
Makes 8 scones. Need more? Double the recipe. Need fewer? Halve it—easy as that.
Skill Level
Beginner. No fancy techniques or equipment required. You’ve got this.
What You’ll Need
Basic Tools
- Medium and small mixing bowls
- Baking sheet lined with parchment paper (or greased)
- A spatula or spoon for mixing
- A zester for that lemony goodness
- A knife to cut your scones into wedges
No parchment paper? No problem—just lightly grease your baking sheet with butter or coconut oil.
Storage Tip
Make them ahead! These scones stay fresh for up to 5 days in an airtight container. You can also freeze them unbaked—just thaw slightly and bake when needed.
Ingredients
The Scones
- 2 cups almond flour: Go for blanched almond flour—it’s finer and makes fluffier scones.
- ⅔ cup fresh blueberries: Fresh works best, but you can use frozen if you thaw and pat them dry.
- ⅓ cup Swerve Confectioners: A keto-friendly sweetener. (Monk fruit or erythritol works, too.)
- ½ teaspoon baking powder: Helps your scones rise.
- ¼ teaspoon sea salt: Brings out the flavors.
- ¼ cup unsalted butter, melted: Rich and buttery. Swap for coconut oil if you’re dairy-free.
- 1 tablespoon lemon zest: Freshly grated = max flavor.
- 1 teaspoon vanilla extract: Adds warmth to the flavor.
- 1 large egg: Helps hold it all together. Room temp is best!
The Glaze
- ¼ cup Swerve Confectioners: Sweet and carb-free.
- 1 tablespoon fresh lemon juice: For that zesty kick.
- 1–2 teaspoons heavy cream: Adjust to get a pourable glaze. Dairy-free? Use almond milk.
How to Make Them
Step 1: Preheat & Prep
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly. Done? Let’s move on.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together the almond flour, Swerve, baking powder, and sea salt.
Tip: If your almond flour is clumpy, sift it first. Smooth dough = better scones.
Step 3: Mix Wet Ingredients
In a small bowl, whisk the melted butter, lemon zest, vanilla, and egg. The mixture should look bright and slightly glossy.
Look for: A smooth, thick consistency.
Step 4: Make the Dough
Slowly stir the wet mixture into the dry ingredients. Mix until you get a dough that holds together. If it’s too dry or crumbly, add melted butter a teaspoon at a time.
Pro Tip: Don’t overmix—it can make the scones dense.
Step 5: Add Blueberries
Gently fold in the blueberries with a spatula. Try not to crush them!
Extra Tip: Dust the blueberries with a little almond flour before adding them so they don’t sink.
Step 6: Shape & Cut
Place the dough on your baking sheet and shape it into a circle, about 1 inch thick. Then slice it like pizza—8 wedges. Give each wedge some space on the sheet for even baking.
What to check: The dough should hold its shape.
Step 7: Bake
Bake for 18–22 minutes, or until the edges are golden. Mine took about 20 minutes. Let the scones cool right on the baking sheet—they’ll firm up as they cool.
Done when: The tops are firm, and the edges have a nice golden color.
Step 8: Add the Glaze
While the scones cool, whisk together the glaze ingredients. It should be thick but pourable. Once the scones are cool, drizzle the glaze over them with a spoon. Fancy!
Variations to Try
- Dairy-Free Option: Swap butter for coconut oil and use almond milk in the glaze.
- Make It Fancy: Add chopped pecans or sprinkle unsweetened coconut flakes before baking.
- Seasonal Swap: Blueberries out of season? Try raspberries or blackberries instead.
- Simpler Version: Skip the glaze for an everyday treat.
Serving & Storage
- How to Serve: These scones pair perfectly with a hot cup of coffee or tea. For dessert, add a dollop of whipped cream or keto-friendly ice cream.
- Storage: Keep in an airtight container for up to 3 days at room temp or 5 days in the fridge.
- Reheating: Pop them in a 300°F (150°C) oven for about 5 minutes. Don’t microwave—they’ll get soggy.
- Freezing: Freeze unbaked wedges. When ready to bake, no need to thaw—just add a couple of extra minutes to the baking time.
And that’s it! These Keto Blueberry Lemon Scones are proof that eating healthy doesn’t mean giving up on flavor or fun. Happy baking!
PrintKeto Blueberry Lemon Scones
These tender, buttery scones are bursting with juicy blueberries and zesty lemon flavor, perfect for a keto-friendly breakfast or snack. With a light glaze on top, they’re as beautiful as they are delicious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Snack
- Cuisine: Keto, Low-Carb
Ingredients
For the Scones:
- 2 cups almond flour (blanched)
- ⅔ cup fresh blueberries
- ⅓ cup Swerve Confectioners (or erythritol)
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup unsalted butter, melted
- 1 tablespoon lemon zest (freshly grated)
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
For the Glaze:
- ¼ cup Swerve Confectioners
- 1 tablespoon fresh lemon juice
- 1–2 teaspoons heavy cream (as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, Swerve, baking powder, and sea salt until evenly combined.
- Combine Wet Ingredients: In a small bowl, whisk melted butter, lemon zest, vanilla extract, and egg until smooth.
- Form the Dough: Gradually stir the wet mixture into the dry ingredients using a spatula. Mix until a dense yet pliable dough forms. If it feels too crumbly, add melted butter one teaspoon at a time. Gently fold in blueberries.
- Shape and Cut: Place the dough onto the prepared baking sheet and shape it into a disc about 6 inches in diameter and 1 inch thick. Use a knife to cut it into 8 wedges and separate them slightly for even baking.
- Bake: Bake for 18–22 minutes or until golden brown around the edges. Let the scones cool completely on the baking sheet to firm up before moving them.
- Prepare the Glaze: In a small bowl, whisk together Swerve, lemon juice, and heavy cream until smooth and pourable. Drizzle over cooled scones before serving.
Notes
Serving Suggestions:
- Pair with coffee or tea for breakfast or brunch. For dessert, add a dollop of whipped cream or serve alongside keto-friendly ice cream.
Tips & Tricks:
- Use fresh blueberries for best results; if using frozen, thaw and pat dry to avoid excess moisture.
- Handle the dough gently to prevent crushing the blueberries. Cold butter ensures a tender texture.
Storage & Reheating:
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Reheat in an oven at 300°F (150°C) for about 5 minutes to restore texture; avoid microwaving as it can make them soggy.
- For freezing, shape unbaked wedges and freeze on a tray before transferring to freezer bags. Bake directly from frozen, adding ~2–3 minutes to cooking time.
