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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.
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.
I have so many different scones recipes on my blog. Coconut Scones, Whole Wheat Lemon Berry Scones, Gluten Free Eggnog Scones, Pumpkin Spice Scones with Maple Cinnamon Glaze, Gluten Free Strawberry Pomegranate Scones, Gluten Free Chocolate Chip Scones and Whole Wheat Peaches and Cream Scones. They are all so crazy delicious.
But these were my first sugar free, low carb scones that I created and they did not disappoint.
This time I decided to not gently fold the berries into the dough, but rather I simply pushed them on top. I wanted to prevent them from getting all mashed up when I folded them in.
Either way you do it they will still taste delicious. I promise.
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 bene making a batch of these every Sunday (on my meal prep day) to have an easy breakfast for the week.
That’s just one less thing I need to do on those busy mornings. And I love to dunk these scones in my green tea.
I love that these scones require just a few, basic ingredients that you most likely already have in your house.
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.
It’s so easy and it’s less messy too. And you don’t get the “bleeding” you typically get from mashed berries when you stir it.
Baked to perfection!
I used to dislike how dry and crumbly scones were and now that’s exactly what I like the most about them the most.
They are lightly sweet, slightly crumby and full of flavor.
I love to have them with my morning tea, but I also love to eat them as a small dessert after dinner. I am telling you, go ahead and make a double batch because they will not last long.
They also freeze really well so if you do make a double batch, you can freeze a bunch to have for busy mornings. I usually just take one out and put it on the counter while I am reading emails and making my tea and it’s defrosted in no time.
I even have to hide them from my kids so they don’t eat them all in one sitting. Sorry, not sorry kiddies.
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.
As a matter of fact, try them both ways and let me know what you think. Personally I like them both equally but I always love hearing your opinions.
I sprinkled a small amount of sugar free powdered sugar on top of the scones after I pulled them out of the oven to make them a little prettier. This is totally optional so if you don’t have it, don’t feel bad if you omit it.
Bu they really do look pretty with just a tiny sprinkle, don’t they?
What do you like to eat for breakfast these days?
I typically eat scrambled eggs and avocado or crustless quiche but I like to have something simple and sweet sometimes too. Sometimes it’s nice to have a muffin or scone that is waiting for me, next to my cup of tea of course.
This most likely will be an unpopular opinion, but I absolutely love to spread crunchy almond butter on these scones. Now don’t get me wrong, I also absolutely love my melted butter on top of tee babies, but definitely try the crunchy almond butter too and let me know what you think.
It’s one of those things that you shouldn’t dismiss unless you try it. It’s really, really yummy.
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.
I wanted to share some more low carb, gluten free scones with you guys that I thought you might like:
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
Low Carb Maple Pecan Scones from Simply So Healthy
If you made these Blueberry Scones or any of these other recipes I have shared with your today, please come back and let me know. You guys know that I love to hear from you!
Thank you for stopping by and please come back soon!