Keto Blueberry Lemon Scones
These keto blueberry scones are buttery, tender, and filled with juicy blueberries before being finished with a bright lemon glaze. They're a delicious low-carb, gluten-free treat that's perfect for breakfast, brunch, or an afternoon snack.
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.
Notes
Fresh or frozen blueberries both work well in this recipe. If using frozen blueberries, do not thaw them before adding them to the dough.
Use cold butter for the flakiest texture.
Allow the scones to cool completely before glazing so the glaze doesn't melt.
Store leftover scones in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 142kcalCarbohydrates: 6gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 201mgPotassium: 20mgFiber: 3gSugar: 2gVitamin A: 212IUVitamin C: 2mgCalcium: 86mgIron: 1mg
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