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I’ve been making these keto blueberry scones for years. Prior to my clean eating days, curling up with a hot latte, a crumbly scone, and a good book my laptop (who am I kidding?) was the perfect way to spend a morning off. So truth be told, I was missing them a bit when I went low carb years ago… which is why these keto scones were one of the first things I made. They are bursting with fresh berries (and topped with a berry glaze!) and so much easier to make than you might think. Not only are these almond flour scones keto, but they are just 4 grams net carbs and made with wholesome ingredients like almond and coconut flour.
Enjoy these low carb scones with your favorite coffee or tea for a slow weekend morning or enjoy them throughout the week. No matter if it’s Saturday or Monday, my paleo scones are sure to be a hit. (These days, I love them with bulletproof coffee.)
Being a scientist at heart, I love to experiment and figure out how things work, so it’s truly rewarding for me to see how changing different variables transforms the end result. When I first started baking, one aspect of the process that was always fascinating to me was how the same combination of ingredients could result in completely different products, depending on what you do with them. For example, you can use the same ingredients to make muffins, scones, pancakes, cookies, biscotti, or even a cake! It’s just a matter of ratios, oven temperature, and how you shape the batter or dough. These easy blueberry scones are the epitome of that.
This paleo low carb scones recipe was originally published on June 18, 2016, and was republished in March 2020 to add better tips.
How To Make Keto Scones
This recipe for keto scones takes just 30 minutes! Make the keto blueberry scones, turn on the coffee, and grab a book – it’s better than the coffee shop! Here’s how we make them:
- Mix dry ingredients. In a medium bowl, whisk together almond flour, coconut flour, erythritol, sea salt, and baking powder.
- Mix wet ingredients. In a small bowl, whisk together coconut oil, almond milk, vanilla, and egg.
- Mix wet and dry ingredients. Fold the wet mixture into the dry until a dough forms – it should be pliable, but not crumbly or stiff.
TIP: If your dough is sticky, you can chill it in the fridge for about 20 minutes to make it easier to work with.
- Form the blueberry keto scones. Place the dough onto a lined pan and form a disk shape. Cut into 8 wedges and move them apart a bit so they aren’t touching.
- Make glaze for low carb scones. Puree coconut oil, powdered erythritol, and blueberries in a blender until smooth. Pour through a fine mesh sieve to catch blueberry skins.
TIP: Make sure to use powdered sweetener for the glaze, to avoid a gritty texture.
- Top keto blueberry scone recipe with glaze. When the scones are done baking, drizzle glaze and spread evenly. Cool completely.
TIP: Don’t move the scones while they are still warm – they will fall apart. Let them cool completely to firm up. You can always reheat if you prefer a warm scone.
Are Scones Keto Friendly?
Traditional scones are made with flour and sugar, so are not keto. But these keto almond flour scones definitely are!
Unlike traditional ones, these are packed with protein, fiber, and healthy fats… and no sugar. That means they’ll keep you full for a while, without the blood sugar spike.
Low carb keto scones for all!
Can Scones Be Made With Almond Flour?
Yes, scones can be made with almond flour and this almond flour scones recipe will show you just how easy, healthy, and delicious it is!
In fact, almond flour is my preferred flour for making the best keto scones. It’s perfect for getting the right texture and flavor. I did add a little coconut flour to improve the texture.
Can I Use Only Coconut Flour?
Not with this same recipe, no. Coconut and almond flour are not interchangeable, and using only coconut flour would require too many other changes. I can’t recommend it without testing.
It’s on my list to make you a recipe for coconut flour scones, but in the meantime, try coconut flour blueberry muffins.
Can I Use Only Almond Flour?
Probably, yes. You’d need to replace the 1/4 cup coconut flour in the recipe with an additional 3/4 cup almond flour instead (yes, it’s a lot more to convert), and may need to add an additional 1/4 cup, if the dough is too runny after that.
Let me know how it goes for you if you try this.
How To Store Keto Blueberry Scones
Store these low carb keto scones in an airtight container for 3-4 days.
Can You Freeze Almond Flour Scones?
If you won’t eat them within 3-4 days, the almond flour blueberry scones should be frozen. Store them in a freezer bag in the freezer for 2-3 months. Let them thaw at room temperature and reheat in aa 350 degree F oven if you want to warm them up a bit.
More Low Carb Scones and Breakfast Baked Goods
Once you’ve tried these keto friendly scones, I’ve got some other low carb keto bread and pastry recipes. Here are a few favorites that I think you’ll love:
- Fathead Bagels – One of the MOST popular recipes on my site. If you’re missing bagels on your keto diet, you’ve GOT to check this out.
- Almond Flour Biscuits – Serve with bacon, a fried egg, and avocado for a breakfast sandwich that’s satisfying and delicious!
- Low Carb Banana Bread – It’s bananas, but true! Yes, it is possible to make banana bread without bananas.
- Low Carb Pumpkin Scones – Perfect if you’re looking to make keto scones around the fall season.
- Fathead Cinnamon Rolls – There is little that fathead dough can’t do. These cinnamon rolls are shockingly delicious!
Tools To Make Paleo Scones:
Click the links below to see the items used to make this recipe.
- Small and Medium Bowls – You need multiple bowl sizes to make this keto recipe. This set will have the sizes you need.
- Baking Sheet – This is my go-to baking sheet, and it’s perfect for this keto scone recipe.
- Blender – This blender is the one I prefer to use. It will puree the glaze for these keto breakfast scones perfectly.
Reader Favorite Recipes
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Almond Flour Keto Blueberry Scones Recipe
Keto almond flour scones are bursting with fresh blueberries! You'll love this easy low carb keto blueberry scones recipe - just 4g net carbs and they taste like the real deal.
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Scones
Glaze
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Meet Besti Monk Fruit Allulose Blend, the keto sweetener that tastes, bakes, dissolves, and browns just like sugar, with NO aftertaste and 0 net carbs.
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Click on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
- In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
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Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
- Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).
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Recipe Notes
Serving size: 1 scone
Video Showing How To Make Bluebery Low Carb Scones:
Don't miss the VIDEO above - it's the easiest way to learn how to make Bluebery Low Carb Scones!
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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262 Comments
Jenalee Marshall
Too sweet. Fell apart even with letting cool. Overall a hit with everyone one. Made it plain wo blueberries
Emmy Barnett
my bestie made these from me and then also made a variation using cranberries and dark chocolate very yummy perfect for my breakfast coffee mornings. i am learning to cook low carb because of my diabetes i am not full keto but keeping carbs at 100-130 per my Diabetes nutrtion and nurse. My 91 year old picky mom loved them as well Thank you!!!
Tami
Oh, my! Delicious! I can’t believe these are low carb; the last time I had a blueberry scone that was this amazing….well, it was SO full of sugar that I felt horrible afterwards. Maya’s recipes are my go-to. My non-Keto-eating husband loved them, too!
Paige Powell
These scones were so delicious, I’m making them again. It has taken me a long time to realize that I prefer scones over muffins. I like that “biscuit” crunch, but these are EASIER to make than biscuits OR muffins! The only substitute I made was to add 1/2 tsp. Stevia powder to the dry ingredients instead of the Eryth-whatever. –Paige Powell
Linda
I’m not a baker and am just 1 week into Keto, so I don’t have all the proper ingredients (Erythritol) yet. Even made with my best-guess-in-the-amount of Truvia this was delicious! Can’t wait to make more of your recipes. This website was a great find!
W
Really liked these. Just threw everything in the food processor except raspberries. Didn’t have fresh berries so used frozen raspberries. Fabulous taste. Dough was slightly sticky to work with. Some of the scones broke so next time I think I’ll chill the dough as suggested and maybe try adding a pinch of Xanthan gum. Will definitely make again. Thank you
arden kuhn
These scones are delicious. They were gone within 2 minutes. I will have to triple the recipe. Thank you for sharing
Philippa
Loved these scones… didn’t have almond milk so substituted full fat Greek yoghurt. Topped them with cream cheese and ate while still a little warm… lovely ….
Betsy
Yum! Easy and perfect. I can’t believe I made these.
Kelly Morgan
These were amazing!! I didn’t have blueberries or almond milk, so I used cranberries and orange juice instead. They were delicious! My husband loved them, too and he isn’t really into low carb breads. Will definitely be making again!
Petra
Hi
Made this last week..was moist and delicious…quick and easy.
My blueberries were rather large , so next time will use smaller ones!
Diana Fisher
Dear Maya,
My sister and I are great fans of coffee and cake/scones. Since starting my new lifestyle eating regime, I am having to find alternatives to favourites which this is one.
Although I did find this recipe a little soft, perhaps it needed longer in the oven, still enjoyed the flavours.
Makes a very good dessert with either custard (if you are allowed!) and cream.
Ladyfirst
Just wanted to say that I’ve used frozen mixed berries and frozen strawberries and the scones still came out perfect and scrumptious!
It’s become one of my weekly “go to” recipes!
So “thank you” soo much for this one – I love it!!!
Kaylee
I was doubtful at first but lemme tell you these were delicious! I didn’t have blueberries so I used some cinnamon, raisins, and almond slivers instead. Super yum! Super easy! If you like scones I would definitely recommend trying this recipe. I love how easy it was to whip these up this morning for a healthy breakfast. Thank you!
Linda Rust
After reading some of the comments my dough was like crumbles so I added extra almond milk. Maybe I need new measuring cups?
Linda Rust
Mine feel apart. Not sure what I did wrong.
Wholesome Yum M
Hi Linda, It’s likely the extra liquid made them fall apart. Did you check out the video before baking? That should give you a good idea of what the dough texture and consistency should look like. Make sure to melt the coconut oil in this recipe, as it helps to bring the ingredients together.
Renee
Oh my goodness!! I just made these scones for the first time and WOW! They’re sooo good! I did use a little almond extract along with the vanilla and had fresh blueberries that we picked ourselves. They are absolutely the best scones–not too sweet or cake-like, but a real, British-style scone! Thank you, Myra! Now I’m going to have to try all your other recipes. 🙂
Sue Revington
This is a very easy recipe to follow. A very tasty scone.
Heath Houston
Also wanted to add, your recipe for dried cranberries works perfectly with this recipe. SO good!
Heath Houston
Hi, Maya! I haven’t been able to see my girlfriend in months. Her favorite breakfast food is Starbucks blueberry scones. I made a batch of your keto almond flour bleberry scones and mailed them to her. She was amazed! I even adapted one of your frosting recipes to make a kind of cream cheese glaze for them. The combination is heavenly.
Next up, I’m going to try chocolate chip scones (Lily’s stevia sweetened chips) and strawberry creamcheese stuffed scones.
We’re both trying to keep healthy with the stay-at-home stuff (and I’m diabetic anyway), so it’s been a real treat having these recipes available. I’ll definitely be supporting Wholesum Yum as I continue to enjoy these recipes!
SUZANNE SHILLINGFORD-BROOKS
I have 1 big problem with these blueberry scones- I have to eat them in twos!
There are absolutely delicious!
Beth
These scones are really delicious. Thank you for sharing your recipes.
Chris
These turned out nothing like the pictures above and I followed the recipe exactly. They taste like a basic almond flour baked good and they’re extremely crumbly. Not impressed.
Wholesome Yum M
Hi Chris, I’m sorry these didn’t turn out as expected. These scones are pretty traditional in flavor and texture, so if you are looking for something else, I have many other keto desserts you can try.
Pam
I substituted the coconut flour with almond flour, 3/4 cup for 1/4 cup. I also subbed the coconut oil with butter, 4 tbsp for the 2 tbsp.
Then I added 1/4 cup cream cheese. Melted it with the butter and combined in the wet ingredients. Nice addition.
In preparing for the oven, I chilled the dough then put it between two pieces of waxed paper to form into a disk. I then chilled it again before cutting into wedges. After cut, I transferred to the parchment paper to bake.
Saajida
Hi there
Would it be alright if I omit the Blueberries completely as well as the glaze? I prefer plain scones.
Wholesome Yum M
Hi Saajida, Yes the recipe will still work fine without the blueberries and glaze. Enjoy!
Angela
Unbelievably delicious! My non-keto household of three ate the entire batch immediately after it was done. I also doubled the amount of blueberries to emulate the recipe of a local bakery I constantly crave for.
(I’m not keto either, just aiming for lower carb lifestyle)
I’m at sea level, ambient temperature is 86 degrees, 45% humidity. Used Arrowhead Mills Organic Coconut Flour, Blue Diamond Almond Flour, Lakanto Monkfruit Sweetener (classic), Kirkland Organic Coconut Oil, Open Nature Unsweetened Almond Coconut Milk.
Baked these in a toaster oven. Rolled the dough out into a squarish log and cut wedges that way. Went a little taller than 1″ thick. Baked about 30 mins instead of 20. No problem, scones were still moist on the inside and browned at the top and bottom. Wiggle room on bake time. This added thickness + more toasted bottom might have prevented the crumbling apart problem others had.
As for the glaze, my blender blades couldn’t chop up the tiny volume of ingredients, so I took the partially blended pulp and just mashed it through a sieve. Glaze definitely has to be made in a food processor, not a blender. Coconut oil doesn’t solidify at my room temperature, so the glaze was more of a tasty jam.
My only concern, is that I ate too much and might get the poops later . This recipe is game changing, Maya! Thank you for sharing. Next time I need a resupply of ingredients I will try to follow your affiliate links.
PJ
Hello, Can the sugar substitute be omitted without hurting the recipe?
Wholesome Yum M
Hi PJ, Yes, that will work fine.
Sonya
Best scones ever! They are so good. I used half and half for the liquid, and butter instead of coconut oil. They are light and fluffy, and delicious!
Judy
I just love these blueberry scones! I’ve made them many times.
I was wondering if you had any suggestions on how to make them into orange cranberry scones. I made homemade sugar free dried cranberries. I have 2 oranges.
Do you have any suggestions on how much dried cranberries, orange zest, and orange juice I should use? I would love to try it, but I Don know where to begin.
Thank you very much, Maya!
Wholesome Yum M
Hi Judy, The recipe for Orange Cranberry Scones is in the Easy Keto Cookbook!
Judy
yaay!!!
Sandra
Hello, Maya:
Does this have to be baked on a sheet pan? I was thinking of putting it in a 9″ or 10″ round non-stick cake pan so that the edges would be neat looking. If this could be done, which size should be used? I’m thinking the 10″ one so that the scone pieces can be separated.
If not, then will try to make the 1″ deep circle on the USA sheet pan which I do have. To avoid scratching the pan, either a plastic knife or a “lettuce knife” will be used for cutting the scone apart before baking it.
Sandra W.
Wholesome Yum M
Hi Sandra, Line your pan with parchment before adding your scones, and I think it will work out fine.
LynnNM
I made these this afternoon and they’re very good. I did add 1/2 teaspoon of Xanthan Gum just because so many Keto baked goods are too soft and crumbly for me. I have no idea if it actually helped, though (LOL)! Because I live at an altitude of about 6,000 feet above sea level (Santa Fe), getting the right baking temp and time is always iffy. After baking my scones for 20 minutes @ 350-degrees, I let them cool. Too soft, and so I popped them back in the oven for 10 more minutes. I’m adding this info only because there might be others out there in need of this high altitude adjustment. Many thanks for this yummy, healthful recipe!
Tracey Smith
I made these for the first time today and they turned out really good on my first attempt. I’ve always loved scones but since starting Keto over a year ago I haven’t been able to have so I’m happy to have found this recipe. I even shared it with one of my friends who is on Keto too and my family who are not on Keto even like them.
Lucy
Thanks for the recipe, Maya! I love the quick prep time and easy instructions, too. I’ve been missing baked goods the most – 38 days in to the new lifestyle and feeling great.
The dough seemed pretty wet when I shaped it on my baking sheet (maybe I didn’t add enough almond flour; my first attempt using it), and the baked scones have a slightly “sandy” texture as compared to a wheat scone, but they are tasty! My husband ate one warm from the oven and went right for a second, even though he’s not a fan of keto versions of baked goods, and remarked that these are really good. (He’s lost his “spare tire” since starting ketosis and looks and feels great.)
Modifications – I used Besti Allulose +Monkfruit – could have contributed to the sandy texture-, made the dough with melted butter instead of coconut oil, and added lemon zest and a bit of lemon juice to the glaze per other readers’ recommendations, which I did make with coconut oil according to the recipe. I had frozen blueberries, so everything turned out purple. 🙂
It was a delicious treat with a cup of French press coffee this morning. Thanks again!
Wholesome Yum M
Hi Lucy, Congratulations on 38 days! So glad to hear you are feeling well and making progress. The texture of keto baked goods is different from traditional wheat flour baked goods, so that does take a little adjusting to. My only suggestion is to make sure you are buying blanched almond flour that is labeled “finely milled” or “superfine” for best results. Enjoy!
Lisa Nadiv
Yum.
Sajna
Hey! Thank you for the recipe. I’m more paleo than keto. So, just wondering, can I substitute tapioca or arrow root flour instead of coconut flour? Thank you!
Wholesome Yum M
Hi Sajna, Tapioca flour (or arrowroot) behaves differently from coconut flour, so I am not sure this would work. Coconut flour is super absorbent, so you only need small amounts in recipes. This would not be the case if using tapioca or arrowroot.
Reena Beck
Omg, these scones were super amazing!!! I didn’t have erythritol so I used 3 tbsp of brown sugar instead and the sweetness was right on point. I should have added a little more almond milk to the batter as you suggested, they started to crumble after they had cooled but they taste so darn good I didn’t mind it! Thank you for this gem of a recipe!!
Yoided
I added unsweetened coconut, coconut sugar and plant base soy milk and they are freaking Awesome!!
Thank you
Jackie
I made these scones today using frozen chopped strawberries instead of the blueberries. They are just wonderful. I’m sure the blueberry are just as spectacular.
Cindy
Excellent recipe! Tastes soooooo good! Fairly easy to make, too.
Bonnie
Probably the BEST Keto dessert I’ve made, and I’ve made a ton!!!!!! Thanks for sharing.
Angela Allison
So yummy! These are complete perfection. Thanks for the amazing Keto recipe!!
Katie
This look so good! My family would love these. Can’t wait to try it!
Anita
I start using more sugar substitute and I love finding new recipes to use them. These scones are lovely and perfect for a Sunday brunch.
Beth Neels
Made these for my mom last weekend. We just loved them! She gluten and dairy intolerant, so it’s hard to find baked goods that she can eat! Thanks for a great recipe!
Carrie Robinson
I have never baked with almond flour before! These look perfect. 🙂
Leigh Reeves
Hi, I am excited to try these scones. How could I substitute monk fruit erythritol blend for erythritol? I would love to make these for company this week, but I was afraid erythritol might affect my hubby, so I bought the monk fruit blend. I was reading you sugar substitute info & it said to ask you about switching the ingredients. So here l am, lol. I love your patience & info, btw. You are so kind to share so much, thank you!
Wholesome Yum M
Hi Leigh, Use 2 tablespoons of sweetener instead of 3 in the scones. The monk fruit sweetener is about 30% sweeter than the pure erythritol. Enjoy!
Ashleigh Richman
Can I use something in place of the almond mik?
Ashleigh Richman
I just realized that this question has already been answered! Thanks, all!
Wholesome Yum M
Hi Ashleigh, You can use any liquid. Water, heavy cream, coconut milk will all work fine. Just know that it will change the macros.
Vimbai
Hie, can I use Maple syrup instead of a sweetener?
Wholesome Yum M
Hi Vimbai, I do not recommend using a liquid as a substitute. If you are not concerned about these scones being low carb, then you can use coconut sugar or regular sugar.
Vimbai
Hi Maya, thanks for getting back to me. I am on a whole food, plant-based diet, no processed sugar & carb low. But not really keto though. Have just recently started experimenting with low carb flours. I tried to make a banana & zucchini bread using coconut flour. It came out too dry, I used too much flour I think. So wanted to try making your blueberry scones. I am worried about the taste of sweeteners. I made flourless black bean brownies that I sweetened with dates & maple syrup, they were absolutely delicious. Hence why I wanted to use maple syrup. But I will get some erythritol or swerve sweetener and hope for the best as far taste goes. Thanks
Cheryl
I love this recipe! I’m a big blueberry scone fan and since starting Keto, I miss these treats. I was wondering if I substitute butter for coconut oil how much should I use? Thanks so much!
Wholesome Yum M
Hi Cheryl, You can substitute butter for coconut oil in the same amounts. Enjoy!
Valencia Bedard
Hi, Ipve your recipes but this one did not end up as a dough, it was very wet like a cake mix. I’m not sure what I did wrong. I measured everything, used all the right ingredients except I substituted honey instead of the granular sugar. Any thoughts? Should I try again with brown sugar? I’m not sugar free, just trying to get off dairy and gluten at the moment. Sugar will be later, much much later 🙂
Thanks
Wholesome Yum M
Hi Valencia, Using a liquid sugar will change the recipe outcome by a lot! I suggest trying with a granulated sweetener.
Sally
Great recipe. I used butter and srawberries, and would maybe reduce the amount of sweetener next time. I’m not a massive fan of coconut and almond flavours but the family enjoyed them.
Shannon
Can I use dried blueberries?
Wholesome Yum M
Hi Shannon, I think that would work, but you may want to rehydrate them in a little water before mixing into the batter.
Carolyn
This is exactly what I did, rehydrated the dried blueberries first. They turned out GREAT! Planning on using a berry mix for my next batch! Non-keto hubby LOVES these!
Adriana
Hi These tasted wonderful but I was unable to make the glaze. Every attempt tried it would come out like a paste not a liquid. What am I doing wrong??
Wholesome Yum M
Hi Adriana, Are you using melted coconut oil? If the glaze is too thick pour, you can add more melted coconut oil to the mixture until it is pourable.
Sue
Can I substitute ripe bananas for berries or too wet?
Wholesome Yum M
Hi Sue, I don’t think that would work for this recipe. Also, bananas are not low carb if that if your goal 🙂
Paula
These are really good, and I don’t mean just as a substitute. I’d put them up against any scone. The only suggestion I have is to let them age a day before eating. I’m finding out that most of the keto baked good need time to settle into themselves.
Ken
Can I use frozen blueberries in place of fresh
Maya | Wholesome Yum
Hi Ken, Yes, you can. Just put them in frozen. Don’t thaw them first, otherwise your scones will be soggy.
Di
Hi….I’m confused as to how you arrived at the net carbs for this …I thought I had read it was Totatl Carb-Fiber – Sugar = Net Carb. Using that formula does not come to 4. Can you please explain what I am doing wrong?
Wholesome Yum M
Hi Di, You do not subtract the actual sugar. Total Carb – Fiber = Net Carb. If the product contains erythritol or allulose, you can subtract those. Read more about how to calculate net carbs here. This recipe includes fruit, which contain the sugars this recipe is accounting for.
Joyce hassell
We threw them away! Maybe we just just don’t care for the almond flour taste and texture.
Too sweet. Too dense.
So disappointed as reviews had us drooling.
Wholesome Yum M
Hi Joyce, I’m sorry these didn’t turn out as you had planned. For the best results, use blanched almond flour that is labeled “finely milled” or “superfine.” That will yield the best texture and density of baked goods.
Judy
These are really great! We love them, even without the glaze!
I’m wondering if my “dough” needed more almond flour after mixing. It was more like a thick batter. That made it VERY hard to move them apart after cutting. I had to wet the pie server so it wouldn’t stick to the pieces
I might try making a glaze with Lakanto confectioners sugar.
syl
Thank you, Maya! This is one of the best keto recipes out there. I made it without the glaze and added a little bit of stevia in addition to the Erythritol already called for in the recipe. The scone came out very similar to the non keto version. Even my nonketo family enjoyed them.
Grace
Lovely scone even without the glaze.. very foolproof! Thank you very much for this lovely recipe.
Yasmin Ortiz
These are amazing, I’ve made them
Multiple times.
Sunni Jeffers
These are really good. Even my husband, who is NOT following low carb, loved them.
Kim
Made these. The 1st batch I made according to the recipe. The 2nd batch I added lemon zest and lemon juice to the glaze. SOOOOOOOO good. My picky eater asked me to make them again.
Maria Trujillo
Would it be possible to add xantham gum??
Wholesome Yum A
You could, Maria, but just a sprinkle. Too much would make these scones rubbery instead of crumbly.
Michelle Rensburg
Hi there. Your recipe looks great! I just wanted to know though:
Why do you use Almond milk instead of Coconut cream/milk? Do you think it would be an alright substitute?
Also, can I use coconut flour instead?
Thanks!
Wholesome Yum A
Hi Michelle, you can substitute coconut milk if you like. Unfortunately, you can’t substitute coconut flour 1:1 here.
Kristen
I don’t have almond milk on hand, would regular milk or heavy cream work? Thank you.
Wholesome Yum A
Yes Kristen, either should work. You might have to think out the heavy cream a bit if you choose that option.
Sarah
Hi,
I made these blueberry scones today. I don’t know what I was expecting but these were great! The only thing I didn’t like was the glaze. Next time I am doubling the recipe and trying an egg wash and sugar on half of the recipe and a different glaze on the other half.
Thanks for such great recipes.
Sarah
Greta CONROY
These were amazing! If I didn’t make them myself I wouldn’t believe these are flour and sugarless!
Kayley
Hello,
I’m wondering if you can just use coconut flour for the recipe?
Thanks!
Kayley
Wholesome Yum
Hi Kayley, I wouldn’t recommend that. Your scones would be much too dry.
Meimei
How long do they last in the freezer? Thinking of doing this for my lunchbox at work. Reheat in microwave or oven from frozen?
Wholesome Yum A
Hi Meimei, these should last for at least a month frozen (probably longer). Oven would be best for reheating.
Alisa Smith
I made these today and loved them. Used butter instead of coconut oil. Also, added lemon juice to batter and glaze. And added almond extract to batter and chopped pecans on top of glaze. One of the best keto recipes I’ve tried. Want to try pretzels next.
Anna
I used coconut milk and it didn’t seem to really rise or cook or look like yours? Has anyone tried this is there something different in binding with almond milk, I see some people didn’t have rise also what could be the problem here? I ended up throwing it out batter that tasted great, so I didn’t know if cooking it longer would have made a difference. Any insight? I’m going to try making it again tomorrow. It looked the same going into the oven as it came out. Sigh.
Wholesome Yum
Hi Anna, I’m so sorry it didn’t work for you. My best guess is that your baking powder wasn’t fresh enough.
Eileen
Can you double this recipe?
Maya | Wholesome Yum
Hi Eileen, Yes, absolutely!
Rachel Rothenberg
Hi –
Can I use coconut sugar to replace the erythritol? I don’t think I have any on hand. It has such a small amount that I’m not overly concerned about the sugar issue. But I am looking for a delicious gluten-free, healthy scone. Hope this is it!
Rachel
Maya | Wholesome Yum
Hi Rachel, Yes, you can! As long as you are ok with that amount of sugar, from a recipe standpoint it will work fine.
Jane
When I put the melted coconut oil into the wet ingredients it hardened. Are you suppose to use room temperature ingredients?
Maya | Wholesome Yum
Hi Jane, Usually this doesn’t happen for me but you’re right that the cold ingredients were likely the reason. You can use room temperature ingredients to be on the safe side.
Kelly
I can’t have eggs…I’m allergic. Do you have a recommendation for making them without eggs?
Wholesome Yum
Hi Kelly, a flax or chia egg might work, but I haven’t tried it so I don’t know for sure. Let me know if you give it a shot!
Deeba Fallahzadeh
Made this for my pregnant sister, and she LOVED it! I baked it for 45-50 minutes and they turned out perfectly golden
Shari
I made these with barberries and orange zest (no glaze) and they were good. Wondering if I can use butter instead of coconut oil? I love buttery tasting scones.
Maya | Wholesome Yum
Thank you, Shari! Yes, you can use butter instead of coconut oil.
Bern
Can you make a batch in advance and freeze them, only defrost and bake when you want to have one?
Wholesome Yum
Hi Bern, you should be able to freeze finished scones.
Sharon
Can you freeze the scones? I am hosting a ladies brunch and looking for something I make ahead and freeze.
Maya | Wholesome Yum
Hi Sharon, Yes, absolutely!
Jennifer
I wanted scones to have with keto jam and clotted cream so I made this recipe with butter instead of coconut oil, no fruit, then formed 4 individual scones. Cooked for the recommended time. Absolutely devine and so easy to make. Thank you
Dree
So delicious! Another winner Maya! I added a little lemon juice and rind to the glaze. Yummy!
Jennyb
Oh, my! I had some blackberries and used those instead of the blueberries. Made a glaze with lemon juice and powdered erythritol. YUM!
Susan
THIS IS A TERRIFIC RECIPE — thank you!! YUM YUM YUM! For me, no idea why, dough was too sticky to cut into pizza pieces so I popped it in the freezer for about 15 minutes and it was smooth sailing from there. Needed to cook a tad longer but so what. They are beautiful and delicious! Just the right amount of sweet and lovely consistency.
Dawn
Made the scones today only used 1 cup choc chips since that is what I had in the house instead of blueberries, awesome! Can’t wait to try blueberries!
Brandi Miss
These scones were surprisingly easy to make and quite delicious!! I love them!!
Debbie
These were really delicious! Thank you for the recipe and the time and effort you put into this. For my glaze, the frozen blueberries that I used solidified the coconut oil in my blender. That was an experience! Lol. I only wish I’d seen the comment from the lady that put lemon in hers. I’ll have to try that next time. Super great recipe!!
Jan
Does the baking powder have to be aluminum free?
Maya | Wholesome Yum
Hi Jan, It doesn’t have to be but I only use aluminum-free.
Jolyn
These were actually very good!
Shirle
Wow – I made these for a group of friends and everyone was so impressed with the taste – 5 stars for sure!
Amber
This recipe looks delicious. Any way to add protein power to these?
Maya | Wholesome Yum
Hi Amber, I’m sure you can but I haven’t experimented with that to give specific measurements.
Rene
I make these and cut them into biscotti, bake for 10 minutes then flip and bake another 15 minutes, flip again and let dry in the oven 🙂
Tracy
I made these yesterday and they were FABULOUS!!!! I only added 3 tsp. of Pyure (since I didn’t want them too sweet), along with the zest of one lemon and the juice of one half of the lemon. This recipe is wonderful as is or a great base recipe for other things like raspberries, lemon poppy seed or even SF chocolate chips!! I want to try it as a biscuit with gravy. There are so many things you can do with this recipe. It’s DELICIOUS!! It doesn’t taste ‘low carb’ at all! 😀
Mel
Can I use frozen blueberries or raspberries?
Maya | Wholesome Yum
Hi Mel, Yes, you can. Do not thaw them – just use frozen.
Lillian
I have a friend who is allergic to almonds. Is there a way to make these with only coconut flour?
Maya | Wholesome Yum
Hi Lillian, No, sorry, they won’t work with just coconut flour. Can your friend have other nuts? If so, a nut meal from different nuts is a better option. Or sunflower seed meal.
Deirdre
This is such an amazing recipe! Thank you so much! Scones are a staple in our house (I’m in Ireland), so I’ve really missed them since starting keto in August last year.
I’ve made this recipe twice now, first time with blueberries and last night with raspberries. (I didnt do the glaze, but they are still amazing without the glaze). Both options taste fantastic.
This recipe is SO quick and easy, I’m definitely going to make these regularly!
Kay
Awesome.. making 2nd batch..doubling to freezer. Cashew butter is yummy with them.
Patricia
I love scones and these were very good. I cannot have eggs but I sub with flax egg and I am happy with that. Just bake a little longer.
Nancy
Oh my gosh these were delicious but I had a consistency issue. Instead of 3 T of swerve I used 6 packets of whole earth monk fruit/stevia blend. It was too runny so I added 2 T almond flour and 1t of coconut flour. The batter was too loose and flattened almost like a cookie. Any other suggestions I could have done?
Also the glaze did not blend in my vitamin because the amount was too small. Still delish but nothing like your pics but may be because of the sweetener. Thanks for the fab recipe!!! Your sweetener conversion chart and tips were extremely helpful!
Wholesome Yum L
Hi Nancy, glad you thought the recipe was delicious. Watching the video may help with learning how to make these scones.
Heather Vincent
I made these tonight using hazelnut flour in place of almond flour because I was running low and used maple extract and pecans as my add-ins. Other than being slightly grainy d/t the flour these were perfect! This is an awesome base recipe and I will be trying other variations soon. Thanks for sharing!!
Jonas Cohen
I noticed in one of the comments that if you use frozen berries you should NOT defrost them first. Oops. Perhaps that was my mistake?
Maya | Wholesome Yum
Hi Jonas, Yes, that was definitely it then! Defrosting the berries first would make them very wet and they’ll make the end result too wet. Next time try with either fresh blueberries or frozen blueberries without thawing.
Jonas Cohen
Hi. I made these and they were delicious. However I’m a very unskilled baker and the finished product in appearance and consistency didn’t seem right. They turned very dark from the juice of the berries and they were very moist (more so than I think a scone usually is), and they tended to fall apart when picked up. They wouldn’t hold their shape. I baked them for 21 minutes. Should I have left them in longer? Was my dough too moist? I added about 3 tsp of almond milk because the dough seemed too dry. A proper scone like the one in the video seems to me to be more of a biscuit with a crumbly mouth feel. What did I do wrong? Thanks so much
Andrea
Love this recipe! I have made these with blueberries, strawberries and mixed berries always tasty. I have even cut out the stevia and they taste GREAT! We love your pancakes too!!
Maya | Wholesome Yum
I am happy you liked the scones, Andrea! Thanks for stopping by!
Maureen Barnett
Hi Maya I’m very new to the low carb recipe scene but being diabetic i have to try. I found your lovely recipe a few days ago and tried it out today. Being in the UK I printed off the metric quantities. I couldn’t believe the quantity of sweetener needed 44.3g so I halved it. The scones turned out lovely but still o so sweet. Far too sweet. So I checked the American quantities which are 3 tbsp. How can 3 tbsp convert to 44.3 g. I use Stevie is this so very different to what you use. Please help
Regards
Maureen
Maya | Wholesome Yum
Hi Maureen, The quantity of sweetener is based on the sweetener used in the recipe, which is erythritol. You would need way, way less if you use stevia, and it depends on the brand (how concentrated, does it have a filler, etc). Check my sweetener guide for conversions – there is also a calculator coming soon to that page so you’ll be able to convert by grams.
KetoK
If I wanted to use frozen blueberries, should I defrost them or put them in the batter frozen? Thanks!
Maya | Wholesome Yum
Don’t defrost them. Put them in the batter frozen.
Lynnita
I made these yesterday for a few friends. We all loved them. I did not have plain erythritol so I used THM gentle sweet. They turned out great. My glaze did not stretch as far as yours. I barely got a few smears on each. I will double the glaze next time.
Ty so much, I love scones!
Maya | Wholesome Yum
I am so happy that you liked the scones, Lynnita! Please come back again soon!
Anne
What are nutrition facts here? How many carbs and how much sugar?
I also had trouble with the glaze. I just added a little almond milk. But don’t use frozen blueberries in the glaze. The coconut oil solidified. But these are really good!
Maya | Wholesome Yum
Hi Anne, The nutrition info is on the recipe card above.
Elisha
Love this recipe I have made it 4 times already and haven’t used the glaze as I think it is sweet enough!
Maya | Wholesome Yum
I am so happy that you liked the scones, Elisha! Have a great day!
Julie
Going to give these a try…was wondering if the glaze was a big part of the taste or can I not glaze the scones. I’m not big on any kind of glazes or frostings. Will the scones on their own, hold a good flavor?
Maya | Wholesome Yum
Hi Julie, They are good without the glaze, too. Feel free to skip it.
Jaymey
Made this with fresh peaches – YUM. Thanks for the recipe!
Maya | Wholesome Yum
I love that you added peaches, Jaymey! Thank you!
Nelly
Hello Kate-I used all almond flour and my scones turned out great! To be fair, I have nothing to compare to, but the all almond flour tastes delicious. I also used raspberries instead of blueberries.,.delicious end result 🙂
Maya | Wholesome Yum
I am so happy you liked them, Nelly!
Sweetnovembr
Hello! I love butter and I was wondering if there was a way to sub the coconut oil? In traditional scones, I believe the butter is added in cold chunks? Would I melt the butter for this recipe?? Thank you!
Maya | Wholesome Yum
Yes, you can use butter instead of coconut oil. For this one, you can just melt it.
Christie Rivas
Delicious scones! Simple ingredients. I used raw cane sugar and it came out just fine. This is definitely going to be a go to recipe of mine.
Maya | Wholesome Yum
I love to hear that, Christie! Please come back again soon!
Josie
Had anyone tried making with flax or chia egg? I don’t tolerate eggs. Thanks.
Maya | Wholesome Yum
Hi Josie, I’m sorry, I haven’t tried that. Please let me know how it goes if you do!
Cindy
This is the first time I have ever left feedback for a recipe. Your blueberry scone recipe was the best tasting, most satisfying, joyful experience while cooking and eating that I have ever had!!! It’s basically the first pastry I’ve eaten in months. It turned out so delicious that I really had to use my portion-control mindset to not eat two! My husband and children loved them, too (and they are not friendly to my low carb recipes). My scones looked like yours, they are bursting with freshness and buttery goodness, and I can’t wait to have my treat at 9 am tomorrow! THANK YOU very much. You’re an awesome cook! I also tried your doughnuts which were amazing, too. I bookmarked your site on my web bar and am trying your lasagna stuffed peppers today.
Maya | Wholesome Yum
Thank you so much, Cindy! Your comment truly made my day. I hope you’ll like the other recipes as much as this one!
Celene
Looks yummy! Can’t wait to give it a try.
Maya | Wholesome Yum
I really hope you like it, Celene!
Polina Reinhold
Thank you for the recipe! I tried making it and I have a question: does it really call for 3 tablespoons of erythritol? Or teaspoons? It’s 4 g carbs per teaspoon. Our son is on a low carb diet, so that does make a difference. I added teaspoons and it was sweet enough. My scones turned out rather gray. must depend on the brand of the almond flour.
Maya | Wholesome Yum
Hi Polina, Yes, it’s 3 tablespoons of erythritol but you can use less if you want them less sweet. Erythritol can usually be omitted from carb count because our bodies don’t metabolize it. I have personally tested using a blood monitor and it does not affect blood sugar.
Kate
Was wondering if I could just use almond flour instead of almond flour and coconut flour?
Maya | Wholesome Yum
Hi Katie, Sorry, no. The recipe would need other modifications to do that, and I haven’t tested to say specifically what would need to change.
Jennifer
I subbed 1/2 c of flaxseed meal for the coconut flour and they were perfect.
Maya | Wholesome Yum
Good to know – thanks, Jennifer!
Robin
Thank you for this delightful recipe.
I used fresh squeezed orange juice instead of almond milk and dried cranberries instead of blueberries. I also used coconut sugar instead of Xylitol. My scones came out perfect and taste yummy.
Maya | Wholesome Yum
I am so happy you liked the scones, Robin!
Nicolette
I followed this recipe with the only changes I made being strawberries for the blueberries and coconut sugar for the sugar. They are very good. When shaping mine to the same thickness and size as the picture, I only was able to get 4 scones, which doubles the calories per serving, and it took about 15-20 minutes longer to cook through. Overall really happy with the recipe. Thank you!
Maya | Wholesome Yum
Hi Nicolette, If you just cut it into 8 pieces like a pie, you’ll always end up with 8 scones. If they took longer to cook through, most likely they were thicker than mine. I’m glad you still liked the recipe!
Kimberlee
BEST KETO TREAT I HAVE MADE YET!! Thank you so much for sharing!! I did have to sub heavy cream for the almond milk because it’s what I had and I also added some lemon zest and juice. Such a delicious scone recipe. THANK YOU THANK YOU THANK YOU! <3
Maya | Wholesome Yum
I am so happy you love the scones, Kimberlee! Have a great day!
Kim
I used frozen blueberries and my scones were very moist..
Maya | Wholesome Yum
Hi Kim, Did you thaw the blueberries first? If you do that they will be too moist – better to just use them frozen. Other than that, it may be that the scones needed to bake for longer. Hope you still liked them!
Kim
Yes they were starting to thaw. I did bake them longer but they were still very moist and crumbled. I let him sit and they hardened up a bit. But still very delicious. I will try them again.
Grace
I made these just as written. They were perfect. I served them at my Royal Wedding viewing party! I also posted a picture of my results on my Pinterest with the URL to your site. Thanks a million!
Maya | Wholesome Yum
I am so happy you liked the scones, Grace! That party sounds so fun!
Sharon
Made these to watch the Royal Wedding (Megan and Harry!!!) Turned out beautifully. No problem with being too dry. I ate three pieces and my husband ate the rest – not knowing they were made out of nut flours!
Maya | Wholesome Yum
What a perfect way to watch the Royal Wedding, Sharon! I am so happy you liked them!
Amy
Do you think I could mix up this dough tonight, then bake in the morning? Looks perfect for watching the Royal Wedding tomorrow!
Maya | Wholesome Yum
Hi Amy, Baking powder reacts once mixed with wet ingredients, so I wouldn’t recommend making the dough the night before. But, you can mix the dry and wet ingredients separately the night before, and just fold them together and bake in the morning.
Caryl Kauffman
Can I sub some other oil for the coconut? I’m low carb for a health issue and I’m supposed to avoid coconut oil. Thanks.
Maya | Wholesome Yum
Hi Caryl, You can use butter instead of coconut oil if you’d like. Coconut oil is totally low carb though, is there some other reason you need to avoid coconut oil?
Andrea
These taste amazing! I think I may not have had the dough moist enough though. They were very dense and didn’t seem to rise like your pictures that you have posted. Do I just need to add extra almond milk next time?
Maya | Wholesome Yum
Hi Andrea, I’m glad you liked the taste. The scones do not rise much, they just need to be shaped to be fairly tall. You can try a little extra milk but scones are usually dense and not fluffy… more milk would probably make them more similar to muffins.
Therese
I’m new to Keto and still don’t like almond flour, but these were very good. Instead of your glaze, I used Splenda Naturals and fresh squeezed lemon juice. Thanks for the recipe!
Maya | Wholesome Yum
Hi Therese! I am glad you liked them!
Wendy Bauer
I’ve made (and love) the blueberry, last night I took another person’s suggestion and also made a cranberry orange batch. I used frozen cranberries chopped into bits in my hand food chopper and a full teaspoon of orange extract in place of vanilla extract. Rather than glaze, I spread about a tablespoon of cream cheese on each piece just before eating…so delicious!
Maya | Wholesome Yum
Thank you, Wendy! Looks like I’ll need to post a cranberry orange version this fall.
Kim
Is there any way to make these without almond flour? There’s a tree nut allergy in my family and I’d love to make these, but am not sure what to sub the almond flour with. Thanks!
Maya | Wholesome Yum
Hi Kim, I haven’t tried but they might work with sunflower seed meal (finely ground sunflower seeds). You might taste a little bit of that flavor in them but it should work in the same amount to replace the almond flour. Let me know how it goes if you try!
Amanda
Made these this morning. Very easy and tasty. Love the texture as well as the flavor. I did add cinnamon to the dry ingredients and made a cinnamon glaze instead of the blueberry. Will definitely make these again. Better and easier than paleo pancakes!
Maya | Wholesome Yum
I am so happy to hear that, Amanda! Thanks for stopping by!
Stacy
I enjoyed this recipe very much. I made a few changes by adding lemon zest to the batter and making a lemon glaze rather than blueberry, but your basic recipe is excellent. I can see easily changing the add-ins to make a delicious variety of scones. My non-keto daughters enjoyed this recipe as well, which is always my measure of a truly great recipe.
Please add a “jump to recipe” option on your posts. I understand the reason behind all the ads, but the overwhelming number of them keeps me from coming to your blog more often. I simply want to refer to your recipes not scroll endlessly through ads to get there.
Maya | Wholesome Yum
Thank you, Stacy. I’m glad you and your daughters liked the scones. I do plan to play with the recipe more to make other variations.
I understand your concern about the ads. It’s always a balance as they help support my family and allow me to provide recipes to you for free. But, I also care about you as a reader and your experience. I try to provide value throughout the post, and often offer tips there in addition to the recipe card. I will work with my advertisers to see if reducing ads might be possible. I appreciate your feedback.
DebbieH
These were amazing! I am making them for the second time today. (I added walnuts this time with the blueberries!) I also just cooked the glaze all together in a pan and it worked great. We don’t mind the blueberry skins. I freeze them right after making them on a plate then put them into a baggie. They are awesome right out of the freezer. Thank you so much Maya for sharing these with us!
Maya | Wholesome Yum
I a so happy you liked them, Debbie! Thanks for stopping by!
Michelle
Did you happen to double your recipe and take your photos? Not sure what I did wrong but mine are half the thickness of yours. Sadly. Bummer!
Maya | Wholesome Yum
Hi Michelle, No, the photos are always the actual recipe as written. The scones will end up close to the same height after baking as they are before, so it’s just a matter of shaping them to the size/shape you want before baking. I hope you still liked the taste, though.
Amy Cook
Hi! From someone extremely picky, kudos!! These are amazing. They do have a bit of a coconut flavor on the back end so I might also try replacing the coconut flour for more almond flour but if it doesn’t work out I don’t care! I will still make these. Great job; I love these!
Maya | Wholesome Yum
Thank you, Amy!
Trisha
Hi there, Do these have to be stored in the refrigerator? I made them and I absolutely love them. I’m a huge fan of your site. Now going to be trying more stuff from here this week. Thanks again.
Maya | Wholesome Yum
Hi Trisha, You can keep them at room temperature for about a day, but the fridge is best for any longer.
Sandy Romero
Can you use frozen blueberries instead of fresh?
Maya | Wholesome Yum
Hi Sandy, yes, that should work just fine.
Sandy Romero
Can you use frozen blueberries?
Maya | Wholesome Yum
Hi Sandy, yes, I’m sure that would work just fine.
Savi
Thank you for the recipe. Easy to make and the scones turned out quite nice. Will definitely make again soon.
Maya | Wholesome Yum
Thank you! I’m glad you liked them!
T. Brown
I bought the best blueberries at my favorite fruit stand and this recipe was perfect! So easy to make and very delicious!
Maya | Wholesome Yum
Thank you, I’m glad you liked them!
Jess N
This recipe looks amazing but i’m not a huge fan of blueberries. I would love to make this with cranberries and orange (my favorite combination). For the glaze, would you recommend using orange juice or extract and how much? I cant seem to find a good recipe anywhere but this looks perfect, just swapping out the vanilla and blueberries for my cranberries and orange.
Maya | Wholesome Yum
Hi Jess, Cranberry orange sounds delicious! I’d recommend orange extract for the glaze if you wanted to keep the scones low carb. Start with just a tiny bit, like 1/8 tsp and adjust to taste, since fruit extracts are very concentrated. You could also add some orange extract to the batter itself. I would estimate 1/2 tsp for the whole batch. Let me know how it goes if you try it!
Jess
These turned out amazing. I ended up doing a 1:1 replacement with the orange extract for vanilla and 1/4 tsp for the glaze. This recipe is so easy and my boyfriend loved the scones as well. He normally complains about scones being too dry and these turned out perfect.
Thanks!
Maya | Wholesome Yum
Thank you, Jess! I’m glad you both like them!
Stacey Hainsey
Let me tell ya… these Blueberry Scones are delicious! I made a batch yesterday. I didn’t have erythritol, so I used a little Splenda instead. My family actually liked it.
Maya | Wholesome Yum
Thank you, Stacey!
Colleen Taliaferro-Starling
Do you know how much coconut sugar (or maple syrup) I would use in place of Erythritol?
Maya | Wholesome Yum
Hi Colleen, Yes, you can use the same amount of coconut sugar. Coconut sugar would work better than maple syrup, since it’s granulated just like the erythritol. Hope that helps!
Amy
What can I use instead of coconut oil and coconut flour? I’m allergic to coconut!
Maya | Wholesome Yum
Hi Amy, You can easily use butter instead of coconut oil. The coconut flour is more tough to substitute, since it absorbs much more moisture than any other flour. You could try replacing the 1/4 cup coconut flour with an additional 1 cup almond flour (you need a lot more to compensate for the moisture difference), but I haven’t tried it and can’t guarantee the results. Let me know how it goes if you try it!
Debbie
Hi. What can I use instead of the coconut flour? I find the taste of coconut overwhelming.
Maya | Wholesome Yum
Hi Debbie, Have you tried this particular recipe? It has just a little coconut flour, so you can’t really taste it. But, I’d suggest using butter instead of coconut oil to avoid any slight coconut flavor. If you still want to remove the coconut flour, the recipe would need other modifications since coconut flour is so absorbent. Let me know how it goes if you try something different.
Deb
The dough was lovely to work with – no need for extra almond milk. I like my scones a bit denser. It was very light and airy. I will make it again with some lemon zest and add raspberries plus blueberries. Thanks for experimenting on our behalf!
Maya | Wholesome Yum
Thank you, Deb! Yes, you can make them without the almond milk to make them denser.
thegreensheep
I’m just a month or so into THM and have loved to bake all my life–so find myself trying new recipes that my husband will think taste just as great as I do. I found the link to your page through Pinterest and baked these this morning (using strawberries as that’s what I had). They turned out GREAT! I might try to make an orange one as well, since I have always loved Panera’s orange scones :). Thank you, Maya!
Maya | Wholesome Yum
Thank you! I need to try these with some variations, too.
Donna
I love blueberry scones! Wondering though… I do THM, would these be an E or S? Don’t know if you’re familiar with THM.
Maya | Wholesome Yum
Hi Donna, These would be an S. Thanks for asking!
Sarah
Can another flour be substituted for the almond flour? My sister has nut allergies.
Maya | Wholesome Yum
Hi Sarah, Sunflower seed flour would probably work, but just a warning – they might turn green in color.
Chrystalyn
Can I use regular milk versus the almond milk?
Maya | Wholesome Yum
Hi Chrystalyn, Yes, you can! Any kind of milk will work, it would just change the nutrition info a bit.
Luke
I used 1/2 cup whey protein powder instead of 1/4 cup coconut flour and was really pleased with the results. Very good recipe, a delicious keto friendly treat.
Maya | Wholesome Yum
Thank you for sharing, Luke! Coconut flour can be hard to substitute for, so it’s good to know that this swap works for this recipe.
Melissa Vance
Can you replace the coconut flour with something else?
Maya | Wholesome Yum
Hi Melissa, Unfortunately the coconut flour doesn’t have a good replacement in this recipe, since it absorbs so much more moisture than other flours.
greytkilroy
I have made two batches of these in the past week and they’re amazing! I used almond meal the first time around and they were delicious, but almond flour made them even better. They go right along with “The Fast Metabolism Diet” (phase 3) and feel utterly sinful. Thank you for developing and sharing such a treat!
Maya | Wholesome Yum
I’m so glad you liked them! Blanched almond flour adds that finer texture for scones.
Tasha
These look incredible, Maya! Pinned & Yummed!
Maya
Thank you so much, Tasha!
Renee Kohley
These look lovely! We pick 70 pounds of blues every July – I will have to try this!
Maya
Thanks, Renee! That’s a lot of blueberries. So many great things to be made with them!
Shreya @delightmytummy
This is so delicious! Definitely making these tomorrow, hope they turn out as good as yours! Thanks for the wonderful recipe!
Maya
Thank you, Shreya. Let me know what you think of them!
Edna
Wow. Love scones. Love blueberries. Definitely making these this week. Thanks Maya.
Maya
Thank you, Edna! Let me know how you like them!
athleticavocado
These are low carb? Wow they look incredible!! I love the addition of the glaze!
Maya
Yes, they only have 4g net carbs and 160 calories each. The glaze really makes them amazing! Thank you so much for your repeat visits and comments.