Keto Blueberry Scones Recipe

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Make this coffee shop style keto blueberry scones recipe In less than 30 minutes! Use just 10 low carb ingredients you probably already have in your pantry and follow the easy recipe directions or watch along in the video.

This is a great example of delicious easy keto recipes can be. No one has to know these scones are gluten, grain, or sugar-free!

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This dairy free, keto scones recipe was originally published on Nov 22, 2017, and was republished in April 2020 with better tips.

Are scones keto friendly?

Traditionally scones are made with wheat flour and sugar but not these ones! Follow this recipe and you can eat scones on a keto diet.

Each serving of scone has only 5 g net carb. That is a very moderate amount and leaves plenty of room to reach the upper limit of 20-30 grams daily of net carbs with other foods.

Make a cup coffee, tea, or coffee alternative and recreate these tea party worthy scones at home with healthy ingredients.

If you love baking on any day that ends in -y, but don’t have a copy of The Ultimate Guide to Low-Carb Baking, be sure to pick up a digital or print copy today!

Introduce the keto skeptics in your life to sweet and savory keto baked goods. They are so delicious, no one can tell they are sugar-free and made without wheat!

Keto scones with Coconut and Almond Flour

Almond flour and coconut flour are some of the best keto flours to use. They are naturally gluten and grain-free making them good options for those with gluten intolerance or on a THM, paleo, or keto diet.

Almond flour is made from finely ground, blanched almonds. I buy my almond flour in bulk from Wildly Organic.

Coconut flour is made from finely ground, dried coconut meat. I also buy my coconut flour in bulk from Wildly Organic.

Coconut four tastes great and holds the recipe together well but is a heavy flour and absorbs a lot of liquid. For this reason, I use the two together. Almond flour is light and flaky which brings balance to the texture.

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Are blueberries ok on keto?

Many berries are allowed on a keto diet. In general, berries are fruits with the lowest carb count. For some, berries have many health-promoting benefits.

According to FatSecret 1 cup of blueberries has 83 calories. There are 0.5 grams of fat, 21 g carbohydrate, 3.5 g fiber, 17.5 g net carb, and 1 g protein.

We use a full cup of blueberries in this dairy free keto scone recipe. The carbs are divided by 8 scones (8 servings), giving each one only about 2.5 g carbs from blueberries per piece. Overall, it’s a very minimal amount.

Learn the best way to bake with frozen blueberries and you’ll never have blue scones or muffins again! If you choose frozen berries, bake for the full 30 minutes. Check them and allow up to 10 extra minutes if they are not fully golden brown.

I use blueberries in my Blueberry Avocado Smoothie and sometimes on top of Coconut Flour Pancakes and Keto French Toast. They are also delicious in a cup of Raw Milk Yogurt!

paleo 30 minute blueberry scones recipe

Can blueberry scones be dairy free?

Most low carb, paleo recipes have simple adjustments such as using coconut oil instead of butter and coconut cream instead of heavy cream to make them fully dairy free.

You don’t have to think about any of that here because this keto blueberry scone recipe is already made with dairy free ingredients. You can enjoy this recipe just as it is without any substitutions.

How to Make Low Carb Scones with Blueberries

This recipe takes just 30 minutes and a few simple kitchen tools.

Always start a baking recipe by preheating the oven to 350°F (175°C)

Mix the dry ingredients in a bowl.

Mix the wet ingredient in a bowl (reserve the berries).

Fold the wet bowl into the dry bowl.

Gently stir in the blueberries.

Shape the scones either as individual discs on a baking sheet or form the dough in a circle and divide into 8 sections. Wiggle the knife side to side to make space between each scone so they don’t stick to each other while baking.

Sprinkle the tops with extra sweetener if you want. This gives a nice texture to the tops. Press the sweetener down gently to stick into the dough.

Bake for 20-30 minutes. Watch for browning on the top and edges. This is your cue for when they are done.

Let the scones cool completely before moving and serving. They will turn crumbly and fall apart if you move them too soon.

Almond flour scones firm as they cool so you can move them easily later on.

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How to Store Keto Blueberry Scones

Store gluten free, low carb scones in an airtight container in the refrigerator for 3-5 days after you make them. Rewarm them in the oven before serving if you want to recreate the oven-fresh feeling.

Can I freeze almond flour scones?

You can definitely freeze these, assuming there are any left over. They usually go pretty fast.

Put them in a heavy-duty freezer bag, squeeze out the air and keep in the freezer for up to 3 months. Defrost at room temperature before eating.

I thaw them in the freezer bag on a plate to avoid ice crystals melting on the countertop.

Variations on Dairy Free Breakfast Scones

With this sugar free keto scone recipe as a base, you can have fun and modify the flavors for what you like best.

  • Lemon glaze: Lemon and blueberry taste amazing together. Add the zest of one lemon to the batter and make a glaze with 1 Tbsp coconut oil, melted, 1/2 Tbsp lemon juice and 1 tsp powdered sweetener. Cool the scones completely before adding the glaze.
  • Chocolate chip: Omit the blueberries and add 1 cup of sugar-free chocolate chips.
  • Mixed berries: Instead of a full cup of blueberries, use other berries. Add an equal amount of strawberries, raspberries, or blackberries or a combination of the ones you have on hand.
  • Chocolate sauce: Drizzle sugar-free chocolate sauce over the tops for decadent taste and eye-popping look.
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Keto Blueberry Scones Recipe (Low Carb, Dairy Free)

Jessica Haggard
In less than 30 minutes you can make these tea party worthy gluten-free, low-carb blueberry scones. Follow the easy recipe directions or watch along in the video. Use just 10 keto ingredients you probably already have in your pantry!
4.48 from 46 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 8 scones
Calories 149 kcal



  • Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or small pizza pan with coconut oil.
  • Combine almond flour, coconut flour, sweetener, baking powder, and salt in a small bowl.
  • Whisk the coconut milk, coconut oil, eggs and vanilla in a second bowl. Fold the wet mixture into the dry ingredients. Mix gently until dough forms.
  • Fold in blueberries.
  • Shape the scones on a baking sheet in 8 individual discs or form a circle on a pizza pan and cut it into 8 even sections. Separate the pieces a bit so they do not stick together while baking. Sprinkle additional sweetener on the tops and press down gently, if desired.
  • Bake for 20 to 30 minutes, until golden brown on the edges. Let cool completely before serving.



Fresh blueberries work best. If using frozen, bake for the full 30 minutes. Check them and allow up to 10 extra minutes if they are not fully golden brown.

Nutrition & Macros

Serving: 1sconeCalories: 149kcalCarbohydrates: 7gProtein: 4gFat: 13gSaturated Fat: 5gCholesterol: 1mgSodium: 82mgPotassium: 51mgFiber: 3gSugar: 2gVitamin A: 7IUVitamin C: 1mgCalcium: 42mgIron: 1mg

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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More Keto Breakfast Ideas

There are so many delicious low-carb keto breakfast ideas to try!

  • Dairy Free Pumpkin Muffins – Light and extra moist, these pumpkin muffins are perfect for a grab and go breakfast, they are 100% dairy-free, low-carb, and sugar-free.
  • Macadamia Nut Coffee Cake – A low-carb and keto coffee cake with cinnamon and star anise blended in with flax, almond, and coconut flour is so light and fluffy! Ready in 30 minutes.
  • Low Carb Chocolate Pumpkin Bread – Ultra moist and chocolate-infused, this low carb pumpkin bread is a delicious treat for fall! It’s sugar-free, ketogenic goodness at its best.
  • Keto Gingerbread Loaf – Cozy up with the family and share a gluten-free, sugar-free keto gingerbread loaf flavored with warming spices and maple-flavored sweetness.

Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore CookbookLearn more about Jessica…

62 thoughts on “Keto Blueberry Scones Recipe”

  1. 5 stars
    I’ve been needing a good scone recipe in my life. And I totally agree about using both almond and coconut flour in a recipe – it’s the best of both worlds and they kind of cancel each other out. Can’t wait to make these!

    • I’m keeping this recipe in mind for Mother’s day brunch, I think we’ll have a little tea party at home this year 🙂 I hope you get to bake these soon!

  2. 5 stars
    They look perfect, Jessica. I love scones, such a special breakfast or brunch treat! Thanks for this tried and true recipe!

  3. 5 stars
    Such a great recipe! I love scones and blueberries are such a great flavor in them. I was interested in your tip for combining the 2 flour types. Thanks for the tip!

    • The two flours give a really nice texture. I like working with coconut flour but it can be a little heavy for scones so adding the almond flour also makes a perfect balance.

    • You must have missed the tips about using frozen blueberries. Scroll up to the post text and you’ll see my recommendations there.

    • Sure you can make that substitution. If your goal is to stick to keto macros, keep an eye on the carbs for that day since milk is a bit higher in them.

  4. Hi.
    I made this recipe exactly as stated and the dough was too wet?
    I should have added more flour?
    They tasted good, but were thin-did not rise much?
    Don’t know what was wrong?

    • I haven’t been able to replicate this problem. If you follow the directions and use the exact ingredients, the scones should come out nicely, although they don’t rise a significant amount, never like a wheat based recipe would. You could add more flour, 1 tbsp at a time until the dough is thick to your liking.

  5. I just made these today and they are delicious. I did forget the salt but still tasted good. Mine broke apart quite a bit, not sure why. I substituted the vanilla for some lemon extract. I will definitely be making these again! ?

  6. Is the coconut oil to be used to grease the pan or included with the wet ingredients? Looking forward to making this soon. 🙂

    • Coconut oil is included in the wet ingredients. I see how that could be confusing and will update the directions now.

  7. Hi Jessica! I was wondering if I could possibly swap out the almond flour and use only coconut flour?
    Also, do you think I could do the same with your coffee cake recipe? 🙂

    • You can always try it 🙂 Almond flour give a light and fluffy texture to the recipes. Coconut flour is much more dense and would create a different result.

  8. Just wanted to thank you for a great recipe! I actually doubled the recipe for 8 because I have a special scone pan with the 8 sections and this one only filled them halfway. They came out super flaky and tender! Also subbed blueberries for cranberries since I happened to have those in the freezer…added a nice bite. I’ve tried many Keto scone recipes but this is by far the best.

    • Depends on your taste, probably 1/4 – 1/2 teaspoon. Start with 1/4 tsp, give the dough a test taste and see what you think.

  9. Hi again after having a Google I’m thinking I should make my own almond flour to combat the cost… however should I be soaking, removing the skins? I see the brand you recommend has the skins intact and therefore haven’t been soaked…I’m new to all this but was under the impression that unsoaked nuts are hard for us to digest and contain a lot of anti nutrients.

    • Sarah, As I detail in my baking guide – you can make it with or without the skins. That’s the difference between almond flour vs almond meal. For your son, coconut flour recipes might be the best alternative. If you wanted to swap out different nuts… they are all likely going to be as expensive or more so. Pumpkin seed flour and sunflower seed flour would be better, more affordable options. But in some recipes, they may act slightly different than the delicate, fluffy almond flour would. Probably not too much of an issue if you aren’t a keto bakery!

  10. Thank-you Jessica for such an easy and successful recipe. I live in the UK and served them with clotted cream – an English specialty! They were super yum!!

  11. Hi. Made these twice and they are a nice treat. I want my children to eat low carb treats but they can’t stand coconut oil or flour. Even in this recipe they picked it up. I assume I could just sub melted butter for the coconut oil but if I wanted to use just almond flour how much extra would I use to replace the coconut flour?

    • Yes, you’re right sub butter for coconut flour in equal amounts. If you want to replace the coconut flour, I’d start by using the same amount (1/4 cup) also. Take a look at the dough before you bake it, should be thick and press out without being too sticky.

    • You’ll have to do the math. We don’t count calories – just marcos. Multiply 9 cal per g of fat, 4 cal per g of protein/carb

  12. I made these yesterday and my kids LOVED them…..they are already asking me to make more. I was impressed at how good they were and how easy they were to make. Thank you!!!

  13. So yummy!! My boys loved them. My 7 year old said: “I could eat these all day!” I will have to double the recipe next time. I blinked and they were gone! Thank you for sharing your recipes and for all of the wonderful videos.

  14. I made these and they are just amazing. These will be my go to for breakfast from now on, I put some butter on one and put it in the microwave and wow taste’s better than what I remember “real” scones to taste like. For anyone out there wondering what to try for breakfast (or dessert) 100% try these they are also one of the easiest things I’ve made! They are so good I’m debating whether I should buy the book or not now. Thanks for sharing the recipe.


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