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!
- 3cups almond flouroption: substitute 1 cup hazelnut flour for 1 cup almond flour
- 1/4cup cassava flour
- 1tsp. baking soda
- 1tsp. sea salt
- 2Tbsp. flax seed, groundsoaked in 5 Tbsp warm water
- 1/4cup gheeor coconut oil
- 2Tbsp. lemon juice
- 2Tbsp. lemon zest
- 1/4cup Erythritolor monk fruit
- 1/4tsp. liquid stevia
You can make this recipe ahead of time and keep the dough in the fridge for a few days before you need it. Just let the pre-cut rounds warm for a few minutes before baking or alternatively, they may need a few extra minutes of bake time.