Even if you’re not a keto dieter, you’ll still find plenty of reasons to lovr this recipe for keto blueberry scones. They’re so incredibly light and fluffy in the center, and they come with a homemade lemon drizzle on top.

How to Make Keto Blueberry Scones

These homemade blueberry scones are super easy to make. In fact, these can be ready in just about half an hour. Just follow this recipe:

Preheat the oven. Preheat your oven to 350℉.
Prepare the baking sheet. Line a baking sheet with parchment paper and set aside.
Combine the dry ingredients. Add the almond flour, coconut flour, baking powder, a pinch of salt, and a low carb granulated sweetener like Stevia to a bowl and mix to combine.
Combine the wet ingredients. In a separate bowl, combine one large egg, unsweetened almond milk, melted coconut oil, and pure vanilla extract.
Combine the wet and dry mixtures. Add the wet ingredient mixture into the dry mixture and mix to combine.
Fold. Gently fold in the fresh blueberries.
Prepare for baking. Transfer the dough to the prepared baking sheet and pat into a disc shape about one inch thick. Cut the disc into 8 wedges and arrange the wedges so that they’re one inch apart.
Bake. Bake the scones in the preheated oven for approximately 18-22 minutes (or until golden).

How to Make the Homemade Lemon Drizzle

While your blueberry scones are baking, you can take a couple of moments to prepare the homemade lemon glaze to use as your drizzle:

Combine the ingredients. Add a powdered low carb sweetener, lemon juice, and lemon zest to a bowl and mix to combine.
Drizzle. Drizzle the glaze over top of the blueberry scones once they come out of the oven.
Cool. Allow the scones to cool completely.
Serve. Serve the blueberry scones once they have completely cooled.

2 Quick Tips for Getting the Perfect Keto Scone Texture

Here are a couple of handy tips to keep in mind for making sure that your keto scones are turning out with the right texture:

Use two types of flour. It’s essential to use both coconut flour and almond flour when preparing this recipe – don’t just substitute increased amounts of one for the other. The combination of both almond flour and coconut flour is what helps to give your scones the perfect texture.
Add a little extra. Keeping the point above in mind, if you do find that your scone dough is turning out a little sticky, then you can add either a little bit more almond flour or coconut flour; this will help to stop the blueberries from seeping out and causing your flour to break apart.

Can I Store These Blueberry Scones for Later?

You’ll be able to keep these homemade blueberry scones stored inside an airtight container in the fridge for up to 5 days (they can also be stored at room temperature for up to 2 days).

With that being said, I should add that these scones are definitely enjoyed fresh the same day that you make them.

(You may also like: 4-Ingredient Keto Macaroons)

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