How to Make Keto Blueberry Lemon Scones
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, combine almond flour, sweetener, baking powder, salt, and lemon zest. Stir until evenly mixed.
Step 3: Cut in the Butter
Add the cold butter cubes and use a fork or your fingertips to work it into the flour mixture until it resembles coarse crumbs. This step is key for flaky texture.
Step 4: Add Wet Ingredients
In a separate bowl, whisk the egg, cream, and lemon juice. Pour into the dry mixture and gently stir until a soft dough forms.
Step 5: Fold in Blueberries
Carefully fold in the blueberries, trying not to crush them.
Step 6: Shape the Scones
Transfer the dough onto the lined baking sheet. Shape into a round disk about 1 inch thick. Slice into 6–8 wedges, spacing them slightly apart.
Step 7: Bake
Bake for 18–22 minutes, or until the edges are lightly golden and the centers are set.
Step 8: Cool and Glaze (Optional)
Let the scones cool for at least 10 minutes. If using the glaze, mix sweetener and lemon juice until smooth, then drizzle over the cooled scones.
Tips for Perfect Keto Scones
Use finely ground almond flour for best texture
Keep butter cold to prevent dense scones
If dough feels too soft, chill it for 10 minutes before baking
Frozen blueberries work well—do not thaw before using
How to Serve Them
These scones are delicious:
Warm with butter
Alongside coffee or tea
As a make-ahead keto breakfast
Lightly toasted the next day
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
Final Thought
Keto Blueberry Lemon Scones bring together everything you love about a classic bakery treat—flaky texture, bright citrus, and bursts of berry—without the carbs. They’re proof that low-carb baking can still feel indulgent, comforting, and special. One bite, and you’ll forget they’re keto at all.
