lemon blueberry scones set around a plate

lemon blueberry scones (keto + gluten-free)

This post may contain Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase using one of those links. I only recommend products I use and love. Thanks for supporting Stem and Spoon.

These lemon blueberry scones are the epitome of an easy, healthy, keto breakfast. Mix them up in 5 minutes and pop them in the oven and you’ll have brunch-like keto scones ready to go in less than half an hour. Sounds pretty good, right?

ingredients for lemon blueberry scones on the counter

why these lemon blueberry scones are so awesome

What do I eat for breakfast on the keto diet? It’s certainly a big question, and one that I seem to struggle with too. Good keto breakfasts need to be quick, easy, low-carb and filling. I’ve shared a few ideas (like this low-carb shakshuka, this grain-free pumpkin granola, and these pumpkin almond flour muffins– check out the video too!), but I am LOVING these keto scones because they couldn’t be any easier.

Even if you’re not technically following a keto diet, these lemon blueberry scones are amazing because they are:

  • gluten-free and grain-free
  • sugar-free
  • dairy-free
  • vegan-friendly by simply swapping the egg for a flax egg
  • an EASY, one-bowl keto scones recipe

I’ve been on a keto scones kick the past few weeks, testing (and enjoying) different combinations and there’s just something about lemon with blueberry that is so satisfying- sweet and tart and light and fruity. Lemons are great if you’re on a keto diet because lemon zest and juice can add a big boost of flavor with barely any carbs/sugar. Plus, citrus is so refreshing mid-winter. 🙂

how to make keto lemon blueberry scones

Remember when I mentioned this takes less than 30 minutes, prep time and bake time included? Does it get any better than that? Probably not, so bake up these keto scones and enjoy! Here’s how to make these delicious, low-carb, lemon blueberry scones:

  1. Combine all the dry ingredients in a large bowl
  2. Make a well in the center and add the wet ingredients
  3. Combine with a whisk, then gently fold in the blueberries
  4. On a flat surface, form the dough into a disc and then cut into eight triangles
  5. Bake at 350°F for about 20 minutes
lemon blueberry scones cut before baking

pro tips for lemon blueberry scones

If you want to make these vegan: swap out the egg and use a flax egg instead (mix 1 tablespoon ground flax + 2 tablespoons water in a small bowl and let it set for a couple minutes before adding it in with the wet ingredients)

Allow the scones to cool a couple of minutes on the baking sheet after you remove them from the oven. Since almond flour recipes tend to be a little more crumbly, these keto scones will hold better once they’ve cooled.

lemon blueberry scones stacked on a cooling rack

I love, love, love these little lemon blueberry scones! The recipe is also easy enough to swap in different berries or try out other flavor profiles. Plus, did I mention each scone has only about 3g net carbs? Love them even more. Happy baking and happy breakfast vibes!

overhead shot of lemon blueberry scones

you might also love…

overhead shot of lemon blueberry scones

lemon blueberry scones (keto + gluten-free)

Yield: 8 keto scones
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

Delicious, sweet, and tart lemon blueberry scones that are keto, sugar-free and can easily be made vegan. With almond flour, ground flax and monkfruit sweetener, this healthy keto breakfast will make your morning!

Ingredients

  • 2 cups almond flour
  • 2 tablespoons flaxseed meal
  • 1/3 cup monkfruit sweetener
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 lemon, zest and juice
  • 3 tablespoons coconut oil, melted
  • 2 eggs (pasture-raised when possible)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F. In a large mixing bowl, combine the almond flour, flaxseed, monkfruit sweetener, baking powder and salt.
  2. Make a well in the center of the dry ingredients. In the well, add the melted coconut oil, vanilla extract, egg, lemon juice and zest, and mix until the wet and dry ingredients are well-combined.
  3. Gently fold in the fresh blueberries.
  4. Pour the dough out onto a flat surface lined with parchment paper (or a baking mat) and form the dough into a disc, about 1-1/2 to 2 inches thick.
  5. Use a sharp knife to cut across the disc to make 8 triangular sections (total of four cuts).
  6. Gently place the scones onto a lined baking sheet (I use a pie server to lift them since it's also triangular). Bake for about 20 minutes or until the edges turn slightly brown. Remove from the oven and cool on the baking sheet for 2-5 minutes so the scones continue to set.

Notes

  • To make these keto scones vegan, replace the egg with a flax egg (mix 1 tablespoon of ground flaxseed with 2 tablespoons water). Do not leave out the additional 1 tablespoon of ground flax that the recipe already calls for (so you'd have a total of 2 tablespoons in this recipe).

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 20.6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15.6gCholesterol: 23mgSodium: 203mgCarbohydrates: 7gNet Carbohydrates: 3.6gFiber: 3.4gSugar: 2gProtein: 7g

This nutritional information is approximate, provided for convenience and as a courtesy.

6 Comments

  1. I made these the other day with my kiddos and they were delish!!! I subbed raspberries for blueberries and orange zest/juice instead of lemon (it’s all i had at the time). SO easy and SO good!!!

    • I haven’t tried it myself, so I’m not quite sure. They’re not exactly swaps for each other but they’re both pretty absorbent. One thing about the flax seed meal is that it helps lighten up the almond flour and acts like a binding agent. Coconut flour might make it more crumbly? Or dense? But I don’t think it would affect the taste at all. I’d probably start with 1 tablespoon of coconut flour if you’re looking to experiment. Or just swap in some more almond flour until you have a good dough consistency. Let me know if you try it!

  2. Loved this recipe. I used frozen blueberries and turned out good. And instead of Monkfruit sweetener, I used Xylotol. Sooo goood with a cup of espresso!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.