These keto blueberry lemon scones are buttery, tender, and bursting with juicy blueberries in every bite. Finished with a fresh, sweet lemon glaze, they have everything you love about a classic bakery-style scone without all the carbs. Traditional blueberry scones are made with wheat flour and sugar, but this low-carb version uses almond flour and coconut flour to create a soft, flaky texture while keeping them gluten-free and keto-friendly. They’re perfect for breakfast, brunch, or enjoying alongside your morning coffee.
Why This Keto Blueberry Scones Recipe is the Best
Soft, buttery bakery-style texture
These scones bake up with lightly golden edges and a tender, buttery center that rivals any bakery version. The combination of almond flour, coconut flour, and cold butter creates the perfect texture without traditional flour.
Bursting with fresh blueberry flavor
Every bite is filled with juicy blueberries that pair perfectly with the sweet lemon glaze. Fresh or frozen blueberries both work, making this recipe easy to enjoy year-round.
Easy & quick to make
The dough comes together in just a few minutes using simple ingredients, and the dough is simply sliced by hand with no special tools needed.
Ingredients Breakdown
See recipe card at the end of the post for exact ingredient measurements and units.
Almond Flour
Blanched almond flour creates a tender, buttery crumb and serves as the base of these keto scones. Be sure to use finely ground blanched almond flour (no brown skins/specks) rather than “almond meal” for the best texture.
Coconut Flour
A small amount of coconut flour helps absorb moisture and provides structure without making the scones dense.
Sugar-Free Sweetener
A granulated sugar-free sweetener sweetens the scones while keeping them low carb. An erythritol or allulose and monk fruit blend works especially well for a texture similar to traditional sugar.
Baking Powder
Baking powder helps the scones rise and creates a lighter, fluffier texture.
Xanthan Gum
Xanthan gum helps hold everything together, allows them to slice cleanly, and prevents the scones from becoming crumbly.
Salt
A little salt balances the sweetness and enhances the buttery flavor.
Unsalted Butter
Cold butter is key to creating flaky, tender scones with a rich flavor.
Egg
The egg binds the dough together while adding moisture and richness.
Vanilla Extract
Vanilla adds warmth and complements both the blueberries and lemon glaze.
Blueberries
Fresh or frozen blueberries both work well in this recipe. If using frozen berries, there’s no need to thaw them first. I like using wild blueberries because they’re smaller for lots of blueberries in every bite.
Heavy Cream
Brushing the tops with heavy cream helps the scones develop a beautiful golden color and crust. It’s optional, but recommended.
Powdered Sugar-Free Sweetener
Powdered sweetener creates a smooth glaze without any grittiness.
Lemon Juice
Fresh lemon juice gives the glaze a bright, fresh flavor that pairs perfectly with blueberries.
How to Make Keto Blueberry Lemon Scones
1. Prepare the dough
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Whisk together the almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum, and salt. Add the cold butter and cut it into the dry ingredients using a pastry cutter, or pulse everything together in a food processor until the mixture resembles coarse crumbs.
Stir in the egg and vanilla extract until a dough forms, then gently fold in the blueberries and lemon zest.
2. Shape the scones
Allow the dough to rest for a few minutes before transferring it to a sheet of parchment paper. Shape it into a flattened disc, then cut it into eight equal wedges with a sharp knife.
Transfer the wedges to the prepared baking sheet. Brush the tops with heavy cream and sprinkle with a little additional granulated sweetener if desired.
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3. Bake
Bake at 375°F for 15 to 17 minutes, or until the edges are lightly golden.
Allow the scones to cool completely before adding the glaze.
4. Make the lemon glaze
Whisk together the powdered sweetener and lemon juice until smooth. Drizzle over the cooled scones before serving.
Tips for Success
- Use cold butter straight from the refrigerator to create the flakiest texture.
- Handle the dough gently and avoid overmixing, which can make the scones denser.
- If using frozen blueberries, fold them into the dough while they’re still frozen to prevent excess moisture.
- Allow the scones to cool before glazing so the glaze stays on top instead of melting off.
Keto Blueberry Scones Flavor Variations
Mixed Berry Scones
Replace some of the blueberries with raspberries or blackberries for a colorful berry combination.
Almond Blueberry Scones
Sprinkle sliced almonds over the tops before baking for extra crunch and almond flavor.
Blueberry Coconut Scones
Stir a few tablespoons of unsweetened shredded coconut into the dough for added texture and a subtle tropical flavor.
FAQs
Yes! Frozen blueberries work just as well as fresh blueberries. Simply add them directly to the dough without thawing.
Absolutely. Store them in a freezer-safe container for up to 3 months. Thaw at room temperature or overnight in the refrigerator before serving.
Store the scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Try This Keto Blueberry Scones Recipe!
If you’re looking for a bakery-style breakfast that’s low in carbs but full of flavor, these keto blueberry scones are the perfect recipe. They’re buttery, tender, and topped with a sweet lemon glaze that makes every bite irresistible.
When you make them, be sure to leave a comment and rating on the recipe card below to let me know how they turned out. And if you share them on Instagram, tag me so I can see your creations!
XO,
Sarah
Keto Blueberry Lemon Scones
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Scones
- ¾ cup almond flour
- ¼ cup coconut flour
- 3 tablespoons granulated sugar-free sweetener
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup unsalted butter cold and cut into cubes
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen blueberries
- 2 tsp fresh lemon zest optional
- Heavy cream for brushing
- Additional granulated sugar-free sweetener for sprinkling (optional)
Lemon Glaze
- ⅓ cup powdered sugar-free sweetener
- 2 ½ teaspoons lemon juice
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum, and salt. Add the cold butter and cut it into the dry ingredients using a pastry cutter, or pulse everything together in a food processor until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract and stir just until a dough forms. Gently fold in the blueberries and lemon zest.
- Allow the dough to rest for 3 to 5 minutes before transferring it to a sheet of parchment paper. Shape it into a flattened disc and cut into 8 equal wedges.
- Transfer the wedges to the prepared baking sheet. Brush the tops with heavy cream and sprinkle with additional granulated sweetener, if desired.
- Bake for 15 to 17 minutes, or until the edges are lightly golden. Allow the scones to cool completely.
- To make the glaze, whisk together the powdered sweetener and lemon juice until smooth. Drizzle over the cooled scones before serving.
So flaky and buttery! I took these to a brunch and they disappeared so quickly – no one even knew they were gluten-free, nevermind low carb and keto!