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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.
Delicious.
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?
More Low Carb Recipes To Love
RECIPE CARD
Blueberry Scones Recipe - Easy, Paleo, Low Carb, Sugar-free
PrintIngredients
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Scones
- 1 cup Blanched almond flour
- 1/4 cup Coconut flour
- 3 tbsp Erythritol (or any granular sweetener of choice)
- 1/2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1/4 cup Unsweetened almond milk
- 2 tbsp Coconut oil (melted)
- 1 large Egg
- 1 tsp Vanilla extract
- 1/2 cup Blueberries
Glaze
- 1 tbsp Coconut oil (melted)
- 1 tsp Erythritol (or any granular sweetener of choice)
- 2 tbsp Blueberries
Instructions
More TIPS about this recipe in the post above!
VIDEO + 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).
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
Serving size: 1 scone
Video Showing How To Make Bluebery Low Carb Scones:
Click or tap on the image below to play the video. 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.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
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139 Comments
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.
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.