Low-Carb Lemon Blueberry Scones

Indulge in a tangy and sweet treat with these Low-Carb Lemon Blueberry Scones, perfect for a keto-friendly breakfast or snack that doesn't compromise on flavor or texture.

Course Snacks

Cuisine British

Keyword keto breakfast, keto scones, lemon blueberry scones, low-carb scones, low-carb snacks

Prep Time 15

Cook Time 25

Total Time 40

Servings scones

Calories 234kcal

Equipment

Large mixing bowl
Whisk
Baking sheet
Parchment paper
Pastry cutter or forks
Sharp knife
Wire rack

Ingredients

2 cups Almond flour (224g)
¼ cup Coconut flour (30g)
⅓ cup Erythritol sweetener (67g)
2 tsp Baking powder (10g)
¼ tsp Salt (1g)
½ cup Fresh blueberries (74g)
Lemon zest From 1 lemon
2 tbsp Lemon juice (30ml)
2 Eggs large
¼ cup Heavy cream (60ml)
¼ cup Unsalted butter, cold and cubed (56g)
1 tsp Vanilla extract (5ml)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
Add the lemon zest and fresh blueberries to the dry ingredients, gently folding them in to distribute evenly.
In a separate bowl, beat the eggs, then mix in the heavy cream, lemon juice, and vanilla extract.
Cut the cold butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Pour the wet ingredients into the dry ingredients, stirring until just combined to form a dough.
Turn the dough out onto the prepared baking sheet and form into a round disc, about 1 inch thick.
Using a sharp knife, cut the disc into 8 equal wedges but do not separate them.
Bake in the preheated oven for 22-25 minutes, or until the scones are golden brown.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, if desired, separate the scones fully and serve.

Notes

Make sure your butter is cold to achieve a flaky texture. Do not overmix the dough to prevent the scones from becoming tough. Erythritol can be replaced with any keto-friendly sweetener of your choice; adjust the quantity as needed based on sweetness preference and brand. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer shelf life.

Nutrition