Have you been looking for an easy, delicious and unique Keto breakfast or afternoon tea treat? These Keto Blueberry Lemon Scones have you covered!
There are a lot of different types of scones. My Keto Blueberry Lemon Scones are slightly sweet with a texture somewhere between a muffin and a biscuit. They have a crisp, crusty exterior and a moist, somewhat dense interior. I would not consider these the dry and flaky type of scone (my Paleo Lemon Orange Scones come closer to that). The addition of berries gives these scones an added nutrient boost without adding too many carbs. If blueberries are not in season, use any other berry you like.
A warm scone, fresh out of the oven has long been my demise. I used to hunt for the perfect scone in small-town bakeries and I have spent endless hours cutting up cold butter trying to make a perfect flaky scone from scratch.
Now I always make my own. All my scones are sugar-free, low carb, made without eggs, grains, or dairy, and can be made vegan just by using coconut oil in place of ghee. And they are fast. You can prepare these Keto Blueberry Lemon Scones in just 15-20 minutes. I slather mine with ghee, instead of butter, or top them with homemade Coconut Whipped Cream.
I’ve made these Keto-friendly scones with almond flour, hazelnut flour, and a very small amount of cassava flour. Almond flour and hazelnut flour are obviously much denser than ordinary flours, so they need a little help from cassava flour and extra baking soda. You could make these even lower in carbs by swapping out the cassava flour for coconut flour or additional almond flour – no promises on the consistency there though as I have not tried that yet.
My recipe is very straightforward and actually easier to make than most traditional scones. You basically just mix together all of the ingredients and form them into a dough. You then divide your dough into 2 rounds, cut each into six wedges, and bake them until golden brown. That’s all. You can enjoy these as a special occasion for breakfast or for afternoon tea.
I would not describe these Blueberry Lemon Scones as being super dense, but the water in the blueberries does weigh them down a bit. If you prefer a lighter texture, you can omit the berries, or if you are not sensitive to eggs, you might try replacing the two flax eggs in this recipe for two eggs. My thinking is that you may turn out with a flakier result and still keep the recipe relatively simple.
Enjoy! I’d love to hear your feedback!
Blueberry Lemon Scones (Paleo, Keto, and Vegan)
- 3 cups almond flour option: substitute 1 cup hazelnut flour for 1 cup almond flour
- 1/4 cup cassava flour
- 1 tsp. baking soda
- 1 tsp. sea salt
- 2 Tbsp. flax seed, ground soaked in 5 Tbsp warm water
- 1/4 cup ghee or coconut oil
- 2 Tbsp. lemon juice
- 2 Tbsp. lemon zest
- 1/4 cup Erythritol or monk fruit
- 1/4 tsp. liquid stevia
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl combine the almond flour, cassava flour, erythritol, lemon zest, baking soda, and salt. Soak the ground flax seeds in warm water for 5-10 minutes.
- In a small saucepan melt the ghee or coconut oil, and add the lemon juice once the stove is off.
- Mix the wet ingredients into the dry ingredients until well combined. Then add the frozen blueberries. Using your hands, press the batter into dough and form into two rounds about 6 inches wide and an inch and a half thick.
- Make 6 cuts into each round so that you have 6 pie shaped pieces but leave them all together while they bake.
- Optionally, brush the tops of the scones with full-fat canned coconut milk, if you are not planning to use the glaze.
- Bake for 30-35 minutes until scones have golden brown edges. Remove from the oven and brush with the optional glaze after they have cooled.
- To make the optional glaze: Carefully melt the coconut butter in a small saucepan, or double-boiler, over low heat. Mix in the lemon juice and honey. Gently brush the mixture over the warm scones.