Keto Blueberry Drop Scones

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    35 min

Keto Blueberry Drop Scones

7 ratings

I love this Keto scone recipe! Tender Keto biscuit dough envelopes fresh blueberries. Delicious biscuit dough is mixed and lightly sweetened with monk fruit. Then fresh blueberries are gently folded into the batter. The final dough is dropped onto a parchment-lined baking sheet--no need to fuss with cupcake liners! These scones make an excellent addition to eggs for breakfast or a late-night snack, thanks to their low glycemic index. If you want to amp up the healthy fats, pair them with a large slather of peanut or almond butter.

What kind of blueberries should I use?

Please use only fresh blueberries as they will not bleed into the biscuit dough surrounding it. They also have a nice pop after baking.

Are these scones dairy-free?

Yes! These scones are formulated to be dairy-free, but feel free to replace any of the non-dairy ingredients with their dairy counterparts.

How do I store finished scones?

They will store at room temperature for up to 4 days; after that, please refrigerate them. The higher moisture content of Low Carb baked goods causes them to mold quickly. Alternatively, you can freeze any unused scones.

  • Net Carbs

    3.6 g

  • Fiber

    2.7 g

  • Total Carbs

    18.3 g

  • Protein

    6.1 g

  • Fats

    14.3 g

169 cals

 Keto Blueberry Drop Scones

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond flour

    Almond flour

    2.25 cup

  • Coconut flour

    Coconut flour

    1 teaspoon

  • Monk Fruit Erythritol Blend

    Monk Fruit Erythritol Blend

    0.75 cup

  • Baking powder

    Baking powder

    1 teaspoon

  • Coarse Kosher Salt

    Coarse Kosher Salt

    0.25 tsp

  • Raw egg

    Raw egg

    3 large

  • Coconut oil

    Coconut oil

    2 tablespoon

  • Almond milk

    Almond milk

    0.25 cup

  • Blueberries


    1 cup

Recipe Steps

steps 4

35 min

  • Step 1

    Preheat an oven to 350 F. In a large bowl, combine the almond flour, coconut flour, monk fruit blend, baking powder, and kosher salt. Use a spoon or spatula to mix it well.
    Step 1
  • Step 2

    Add in the eggs and melted coconut oil. Mix to combine. Add in the milk.
    Step 2
  • Step 3

    Fold in the fresh blueberries, being gentle not to break any. Allow the mixture to sit for 2-3 minutes as the oven finishes preheating.
    Step 3
  • Step 4

    Line a baking sheet with parchment paper. Then using a 1 oz cookie scoop, scoop heaping spoonfuls of scone batter evenly spaced. You should fit six scones onto a quarter sheet tray. Bake for 15-18 minutes until golden brown on top. Allow them to cool on the baking sheet to firm up and until cool enough to handle. Repeat with the remaining dough. Store in an airtight container at room temperature or freeze any unused scones.
    Step 4

Comments 7

  • MirthfulAvocado515385

    MirthfulAvocado515385 6 days ago

    They are really sweet. It is hard to believe the are 4 carbs each. I will cut them in half. But they are scones!

    • SpectacularKetone434342

      SpectacularKetone434342 2 years ago

      Love them!

      • FavorableKetone921397

        FavorableKetone921397 3 years ago

        How many grams is 3/4 cup of sweetener

        • Jeanette

          Jeanette 3 years ago

          Loving this recipe for breakfast

          • KPearl

            KPearl 3 years ago

            Great recipe, I used full fat coconut milk instead of almond milk and got a nice rich scone. Extra indulgent with a dollop of cream cheese. I'm going to try adding a little lemon zest next time too!

            • TersiaT

              TersiaT 3 years ago

              Thank you so much for this recipe. Absolutie delicious. Easy to make and came out exactly like the recipe said.

              • UnbelievableAvocado394994

                UnbelievableAvocado394994 3 years ago

                These are very good, and my husband loved them. He is very picky too! Great for when you want something ‘normal’ tasting.