Blueberry Lemon Scones

These Keto scones are made with almond flour, making them a great gluten-free breakfast or dessert.

These Keto Blueberry Lemon Scones are such a quick and easy treat to make!  They are perfect to serve with a cup of coffee or tea for breakfast or brunch. 

Low Carb scones can be made in under 30 minutes and the sweet blueberries give them great flavor!  Drizzle a quick and easy lemon glaze over the tops and it just takes them to the next level!

Ingredients

For the Scones

• 2 cups Almond Flour
• ⅔ cup fresh blueberries
• ⅓ cup Swerve Confectioners
• ½ teaspoon Baking Powder
• ¼ teaspoon sea salt
• ¼ cup unsalted butter, melted
• 1 tablespoon lemon zest
• 1 teaspoon Vanilla Extract
• 1 large egg

For the Glaze

• ¼ cup Swerve confectioners
• 1 tablespoon fresh lemon juice
• 1-2 teaspoons heavy cream, or as needed

• Hot Pockets
• Keto Chocolate Cake
• Mozzarella Sticks with Marinara Sauce
• Keto Cheesecake
• Chocolate Donuts

Instructions 

• Preheat the oven to 350°F. Line a baking sheet with Parchment Paper.
• In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt. In a small bowl, whisk together the melted butter, lemon zest, vanilla, and egg.
• Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it’s too dry. Stir and press the blueberries into the dough.
• Place the dough onto a baking sheet lined with parchment paper and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.
• Bake for 18 to 22 minutes, until golden. Mine took exactly 20 minutes. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.
• Mix the ¼ cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, adding more as needed to get the right consistency for the glaze. Drizzle over the tops and serve.

Tips for Making Almond Flour Scones

Super fine almond flour works best in any kind of Low Carb or Gluten-Free desserts that don’t use all purpose flour in.  If you don’t have a super fine almond flour, you can certainly use what you have, just be sure to whisk the dry ingredients to break up any lumps.

This recipe also uses melted butter, but if you wanted to make these dairy-free scones, you can substitute with melted coconut oil instead.

The amount of lemon flavor that comes from the lemon zest is fantastic!  I love adding citrus zest to so many recipes, orange, lime and most commonly lemon!  I love it, because it adds great flavor, without adding all the carbs that the juice has.

If you want to omit the lemon glaze you certainly can, but it honestly adds such a wonderful brightness to the scones and cuts through some of the sweetness of the blueberries.

Can you Freeze Scones?

In case you are wondering how to store scones, you want to store them in the fridge for several days or freeze the rest.