Made with just a few, simple ingredients these delicious Blueberry Scones are gluten free, sugar free, vegan, dairy free, low carb and Keto friendly! They taste even better with a nice, hot cup of coffee or tea and can be ready in under 30 minutes.
Why You Should Make These
Scones are one of those recipes that I was always intimidated to make. They almost look so fancy that they would take hours to make. It’s just the opposite, thank goodness.
These delicious scones are also healthy and completely sugar free. They are a yummy breakfast to start your day and go perfectly with a cup of coffee or tea.
Don’t you love a make ahead breakfast? Especially on those busy mornings. I love that these scones require just a few, basic ingredients that you most likely already have in your house.
- almond flour- I use superfine almond flour which is much finer and yields a wonderful, light texture in baked goods
- coconut flour- adds a light texture and sweetness
- Monkfruit sweetener or sweetener of choice
- baking powder
- baking soda
- coconut oil- you can also use butter
- vanilla extract
- almond milk- or milk of your choice
- sugar free powdered sugar- optional for sprinkling on top of scone
How To Make This Recipe
I love sharing the pictures of the process of making these scones because it really does show you just how easy these are to make. I have been making a batch of these every Sunday (on my meal prep day) to have an easy breakfast for the week.
Whisk wet ingredients in a small bowl.
Whisk dry ingredients in a large bowl (except blueberries).
Add wet ingredients to the dry ingredients. Stir to combine.
Place dough on baking sheet and spread until 1 inch thick. Cut into 4 smaller pieces and then cut them in halves creating triangle shaped scones.
You can see here I gently push down on the top of each scone and create a small hole. I then simply drop a blueberry inside.
Bake until edges are golden brown, about 10-12 minutes.
Recipe FAQ’s and Expert Tips
If your dough seems too dry and doesn’t incorporate together, add a small amount of almond milk, starting with 1 tablespoon until uniform.
Substituting all coconut flour for almond flour will not work. You need both flours together to make sure the dough isn’t too dry.
Yes of course. You can use any other berry or other fruit that you have in the house.
I used coconut oil for these to keep them plant based for all of my vegan friends, but I have also made them with butter and they taste incredible. If you do not have a dairy restriction, go ahead and make these with butter too.
Mini Vanilla Bean Scones from All Day I Dream About Food
Keto Strawberry Scones from Sweet as Honey
Keto Maple Pumpkin Scones from Sugar Free Mom
Keto Blueberry Scones
- 2 cups superfine almond flour
- 1/2 cup coconut flour
- 1/3 cup Monk Fruit or other sugar alternative
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup coconut oil or butter if not dairy free
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk
- 1/2 cup fresh bluebrries
- 1-2 tablespoons sugar free powdered sugar, optional for sprinkling on top
- Pre-heat oven to 375 ℉.
- In a small bowl whisk all the wet ingredients.
- In a larger bowl combine all the dry ingredients except the blueberries.
- Add the wet ingredients and stir to combine. The result will be a uniform dough.
- Place the dough in a parchment-lined baking sheet. Using your hands spread the dough until it is 1 inch thick. Shape it as a square. Split that big square into 4 smaller and then cut each of them in halves, creating the traditional triangle shape of the scones.
- Make some space between the scones for better baking. Using your fingers make a few holes in each scone and gently put a blueberry in each of them.
- Bake for 10-12 minutes until edges are golden brown. Store in the refridgerator in an airtight container for up to 4 days.