Lower Carb Blueberry Scones Recipe. These Blueberry Scones are tasty and moist without the gluten and excess carbs. They are a delicious dessert to enjoy with some hot tea or coffee.
When I first went low-carb and dabbled in keto, the first thing I missed were the sweets. I mean, who doesn’t love a Vanilla Bean Scone or Pumpkin Spice Scone? I know I sure do and used to love making them with conventional ingredients.
But, when you are trying to avoid traditional white flour and sugar you have to get creative and that is exactly what I did with these Low-Carb Blueberry Scones— I created these by trial and error.
Normally, when I bake gluten-free, or low-carb sweet treats I use almond flour. But, on this day I was waiting for my Amazon order to arrive and only had a small amount on-hand.
Working with coconut flour/blend is a lot different than just almond flour because it is drier, slightly coarse, and it absorbs moisture like nobody’s business.
Just working with it via trial and error I realized I needed to add more moisture to my batter.
We all know scones are typically dry, but I didn’t want these to just crumble apart before even baking.
So, I decided to gradually increase the butter, eggs, and almond milk in the recipe and add in some cream cheese to moisten up my scones.
The end result? These scones were not as fluffy as my traditional Blueberry Scones, but they are delicious! They would be a great recipe to make with fresh blueberries.
These scones still have carbs, but they are much lower than traditional scones which have almost 50% more carbs–especially if iced!
If you want to try SUPER delicious traditional Blueberry scones, this recipe is PERFECT! —-> Best Blueberry Scones recipe.
Low-Carb Blueberry Scones
- 1 cup Almond flour
- 1/2 cup coconut flour
- 3 Tbsps. sukrin gold or sweetener of your choice.
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 stick butter diced into tiny pieces
- 3 oz sour cream room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup blueberries
- Preheat oven to 350 degrees Fahrenheit.
- Line a medium baking sheet with parchment paper.
- Add all dry ingredients to a large mixing bowl, and whisk to combine.
- Add diced butter pieces. Using clean hands (or a pastry cutter, but I prefer clean hands) mix butter into dry ingredients. It should form pea sized pieces.
- Add both eggs, and sour cream into the mixture and stir with a wooden spoon.
- Carefully fold in blueberries to just combine. Dough should be slightly sticky, but mold-able.
- Add dough to the center of the parchment-lined pan and form dough into a circle.
- Slice scones dough into 8 slices and gently push them apart.
- Bake dough for 13-15 minutes. Scones will be form and slightly golden brown once done.
- Enjoy warm!