This post may contain affiliate links, which help keep this content free. (Full disclosure)
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. It’s my favorite paleo low carb scones recipe!
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. Even given the same ingredients, you can make the mixture dense or runny, thick or thin, enclosed or out in the open, split into small portions or one large one, and so on. That doesn’t even begin to cover the possibilities that emerge when you begin swapping ingredients.
So many options!
Prior to my clean eating days, I always loved blueberry scones from coffee shops. 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. Or an afternoon or evening. Give me coffee and scones any time of day, really.
I had assumed that an easy blueberry scones recipe would be difficult to make and guaranteed to be unhealthy. How could something so delicious be any other way? It turns out, I was wrong about both.Making low carb scones is actually very similar to make muffins, but the batter/dough is a little thicker, and instead of pouring it into muffin cups, you just shape it into a disk and cut into wedges prior to baking.
Making paleo low carb scones is actually very similar to make muffins, but the batter/dough is a little thicker. Also, instead of pouring it into muffin cups, you just shape it into a disk and cut into wedges prior to baking.
And you get easy blueberry scones!
Blueberry scones have always been my favorite. The best part is the fresh blueberries that have burst ever so slightly.
I’m actually so excited about blueberry season that my paleo low carb scones are double blueberry scones. They are packed with juicy blueberries inside and have a blueberry glaze on top!
You can omit the glaze if you want to make these even faster. Personally, I highly recommend including it. The blueberry glaze really makes these sugar-free scones extra special.
If you’re looking to make keto scones around the fall season, try low carb pumpkin scones from All Day I Dream About Food.
This sugar-free low carb scones recipe is a great staple to make over the weekend and enjoy for breakfast throughout the week. They taste like a treat, but unlike traditional scones, they are packed with protein, fiber, and healthy fats. That means they’ll keep you full for a while, without the blood sugar spike.
Who needs the carbs, anyway?
Tools To Make Keto Blueberry 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.
- Blender – This blender is the one I prefer to use. It will puree the glaze for these low carb scones perfectly.
More Low Carb Recipes To Love
Blueberry Scones Recipe - Easy, Paleo, Low Carb, Sugar-free
RECIPE VIDEOClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
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.
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).
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!
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
Did you make this recipe?
Join the Easy Keto Challenge to enter monthly giveaways every time you share your pics of my recipes!