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.
Don't you just love a make ahead breakfast or snack? I like to keep these blueberry scones in my refrigerator at all times.
I've made these with every type of berry there is and they are always delicious.
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 like to bake with Superfine Almond Flour which is a grain free, almond flour made from whole, skinless almonds. The fine consistency always lends to a light baked good.
- coconut flour- adds a light texture and sweetness. Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking.
- Monkfruit sweetener or sweetener of choice - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one.
- coconut oil- you can also use butter
- vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- almond milk- or milk of your choice
- blueberries - You an easily use any berry you'd like here, or combine them all and used mixed berries!
- 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.
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Keto Blueberry Scones
- 2 cups superfine almond flour
- ½ cup coconut flour
- ⅓ cup Monk Fruit or other sugar alternative
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup coconut oil or butter if not dairy free
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk
- ½ 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.