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Keto Blueberry Lemon Scones

Keto Blueberry Lemon Scones
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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!

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, Swerve, baking powder, and sea salt until evenly combined.
  3. Combine Wet Ingredients: In a small bowl, whisk melted butter, lemon zest, vanilla extract, and egg until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://ketorecipesnow.com/keto-blueberry-lemon-scones/