Blueberry Lemon Scones | Low Carb | Gluten-Free | Keto

How about a delicious guilt-free Blueberry Lemon Scone with your morning coffee or tea? These scones are are bursting with juicy fresh blueberries and just the right amount of lemon, making a wonderful combination of sweet and tangy in every bite.

The base of this recipe is made with almond flour and coconut flour. making them gluten-free, low carb, and keto friendly. Flour-less baking is challenging so there is a lot of trial and error in finding the right baked good. I personally find this basis scone receip to be very close to a 'real' scone. This recipe is quick, easy and versatile. Use this recipe to make other scone variations, such as strawberry, raspberry, peach, and even a savory version by adding herbs and cheese (and omitting the sweetener).

These scones are best served after they've had time to cool. They are even better the next day after all the flavors have melded.

Blueberry Lemon Scones | Low Carb | Keto | Gluten-Free

Blueberry Lemon Scones

Blueberry Lemon Scones

4g Net Carbs per Serving, Serves 8

Note: Recipe adapted from Swerve Sweetener's Peach Scones Recipe:

Ingredients:

2 cups almond flour

¼ cup Swerve sweetener, granular style

3 tbsp coconut flour

2 tsp baking powder

¼ tsp salt

1 large egg

1 tsp lemon

zest from 1/2 lemon

¼ cup heavy cream

½ tsp vanilla extract

1/2 cup blueberries, fresh or frozen Note: If using fresh blueberries you can place them in the freezer for about 20 minutes

Directions:

1. Preheat oven to 325F degrees ,and line a large baking sheet with parchment paper.

2. In a bowl, whisk together the almond flour, Swerve, coconut flour, baking powder, and salt. 3. Add the egg, cream, lemon, lemon zest, and vanilla extract and stir until the dough just starts to come together. Do not over mix the dough. 4. Gently fold in the blueberries until well distributed.

5. Turn the dough out onto the prepared baking sheet and pat into a rough circle, 7 to 8 inches in diameter. Use a sharp knife to cut into 8 even wedges. Separate carefully and space out on the baking sheet.

6. Bake 20 to 25 minutes, until golden brown and firm to the touch. Remove and let cool on the pan.

Have you tried pre-cut parchment sheets? I love them!

So convenient for baking cookies, scones, and other baked goods.