Low-Carb Blueberry Scones
They’re buttery, bursting with juicy blueberries, and have the perfect hint of lemon zest for a refreshing flavor
If you're craving a decadent low-carb breakfast treat or a delightful afternoon sweet bite, these Lemon-Blueberry Scones are just what you need! They’re buttery, bursting with juicy blueberries, and have the perfect hint of lemon zest for a refreshing flavor. Plus, they’re easy to make with simple, wholesome ingredients.
Kitchen Tools Needed:
Mixing bowls – One for dry ingredients and one for wet ingredients.
Whisk – To blend the dry ingredients.
Zester or Microplane – For finely grating fresh lemon zest.
Juicer or fork – To extract juice from the lemon.
Silicone spatula – For folding in blueberries without crushing them.
Baking sheet – To bake the scones.
Parchment paper – For easy cleanup and to prevent sticking.
Ingredients
For the Scones:
1 ½ cups almond flour
3 tablespoons granulated sugar substitute
Zest of 1 lemon (freshly grated)
¼ teaspoon baking powder
¼ teaspoon sea salt
1 large egg (at room temperature)
2 tablespoons coconut oil (melted)
Juice of ½ lemon
¼ cup blueberries
For the Glaze:
1 to 2 teaspoons powdered sugar substitute
A drizzle of half-and-half
1. Preheat the Oven
Before you begin, set your oven to 350°F (175°C) to ensure it’s ready when the scones are prepared.
2. Prepare the Dry Ingredients
In a mixing bowl, whisk together:
Almond flour
Granulated sugar substitute
Baking powder
Sea salt
Lemon zest
Mix until well combined to ensure an even texture in the scones.
3. Mix the Wet Ingredients
In a separate bowl, whisk together:
Egg (at room temperature)
Melted coconut oil
Fresh lemon juice
Whisk until smooth to help the ingredients blend seamlessly into the dough.
4. Combine and Add Blueberries
Slowly incorporate the wet ingredients into the dry ingredients, stirring gently with a spatula until a dough forms. Gently fold in the blueberries, being careful not to crush them.
5. Shape the Scones
Line a baking sheet with parchment paper for easy cleanup.
Using your hands, shape the dough into a 6-inch round disc.
Slice into 6 to 8 wedges and separate them slightly to allow even baking.
6. Bake to Perfection
Place the scones in the preheated oven and bake for 20-25 minutes until golden brown and firm to the touch.
Allow them to cool slightly before glazing.
7. Make the Glaze
In a small bowl, mix:
Powdered sugar substitute (1-2 teaspoons)
A drizzle of half and half
Stir until smooth, adjusting the consistency as needed.
Drizzle over the warm scones for an extra touch of sweetness!
Enjoy!
These Low-Carb Lemon-Blueberry Scones are perfect for meal prep, brunch, or a cozy afternoon treat. They pair beautifully with a cup of coffee or herbal tea.
Bek Tip: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness!
Did you make these? I’d love to hear your thoughts!