Keto Coconut Flour Blueberry Scones Recipe

Ah, Keto Coconut Flour Blueberry Scones…

I know what you're thinking… WHY COCONUT FLOUR?

Typically I'm the preacher for all things almond flour with just small amount of coconut flour added for texture purposes..

Seriously, just see my last youtube video.

Disclaimer: This post contains some affiliate links. If you choose to purchase and item through one of these links, I may receive a small commission. This does NOT affect your purchase in any way.

BUT as I mention in the video. Sometimes there are exceptions in the keto baking world and this keto scone recipe just happens to be one of them.

The reason I prefer to make my low carb scones with coconut flour as the main ingredient instead of almond flour is purely because coconut flour lends itself better to traditional scone texture.

It creates this perfect soft, yet slightly crumbly scone rather than a more granular, cake-like scone as I've experience when using almond flour.

Coconut flour also absorbs high amounts of liquid meaning we don't need to use as much total flour (which is always a money-saving and calorie-saving win in my books!)

I know your next big question may be.. “Well, do they taste like coconut?”

And the answer is no! These do not have any sort of strong coconut flavour. You could serve these to a coconut hater and I promise they'd never even know it contains coconut flour. This is because the high amounts of butter, cream and sour cream in scones help to mask any hints of coconut flavour. All you get is buttery sweet goodness in every bite.

Plus, we add some ripe blueberries to these scones, which add that perfect pop of tangy flavour throughout.

Overall, these low carb blueberry scones are one of my favourite keto scone recipes so far besides my very old original Low Carb Cheddar Bacon Onion Scones I made years ago.

If you are looking for an easy keto breakfast that is fun and tasty and sure to impress even the pickiest of eaters, this blueberry scone recipe is for you!

Ingredients In Easy Keto Coconut Flour Blueberry Scones

Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the Lakanto brand for both granular sweetener and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the scones a better, less crumbly texture. Try adding 1/2 tsp ground psyllium husks or 1 tbsp cornstarch at least if you are not using xanthan gum.
Heavy Cream – You can sub this with almond milk, light coconut milk or full fat coconut milk. Though I do recommend heavy cream or full fat coconut milk for best flavour.
Butter – Try vegan butter for a dairy free option.
Sour Cream – You can also sub full fat greek yogurt.

Tools I Used To Make Keto Coconut Flour Scones

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Mixing Bowls
Parchment Paper
Large Cookie Sheet
Silicone Brush
Sharp Knife/Pizza Cutter
Whisk

Tips For Making Keto Coconut Flour Blueberry Scones

If you find your scone dough is too soft, add an extra 1-2 tbsp coconut flour. It should be quite dry but just moist enough to hold together when pressed firmly into a shape.
This recipe is great with some lemon added. Add some lemon zest and a small amount of lemon to the dough in place of a bit of the heavy cream/vinegar. You can also add lemon juice/zest to the glaze.
Don't like blueberries? Try my Keto Raspberry Almond Scones or Low Carb Keto Chocolate Chip Scones.
You can also use full fat greek yogurt in place of sour cream.
If you don't have xanthan gum, you can still make this recipe, but your scones may be a quite a bit more crumbly. Try adding 1/2 tsp ground psyllium husks or 1 tbsp cornstarch at least if you are not using xanthan gum.
To lighten the calories, you can make these with light coconut milk or almond milk. For dairy free you can use full fat coconut milk.

How To Store Low Carb Coconut Flour Blueberry Scones

Store these scones in a ziplock or tupperware container at room temperature once they've cooled for up to one day (longer if you add the glaze later).
OR refrigerate for up to 5 days OR freeze in tupperware for a later date. The longer these sit out at room temperature UNCOVERED, the firmer they will become.

Other Blueberry And/Or Scone Recipes You May Like:

Keto Coconut Flour Blueberry Scones

Serves: 8 scones

Ingredients:

Scones

1 cup coconut flour, 112g
1/2 cup almond flour, 56g
11 tbsp powdered monkfruit sweetener, 110g
1 tbsp baking powder
2 1/2 tsp xanthan gum
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup cold grated unsalted butter, 180g
6 tbsp full fat sour cream, 90g
6 tbsp heavy cream, 90g
1 tsp white vinegar (optional)
1 egg, whisked
3/4 cup fresh blueberries, 142g
additional cream for brushing

Glaze

1/4 cup powdered monkfruit/erythritol sweetener, 40g
2 tbsp heavy cream, 30g
1/4 tsp vanilla extract

Directions:

Pre-heat your oven to 400*F.
Add your dry ingredients to a bowl, including the coconut flour, almond flour, powdered monkfruit sweetener, baking powder, xanthan gum, cinnamon and salt. Whisk to combine.
Add your cold grated butter to the dry ingredients and gently stir to coat.
Add the sour cream, heavy cream, vinegar and whisked egg as well. Stir a few times, then also add in the blueberries.
Continue to mix gently, as to not crush the blueberries until you start to get a thicker crumbly mixture (use your hands to help mix everything).
Pour the crumbly mixture out onto a large parchment-lined baking sheet. Use your hands to push the dough together and form it into a large circular disc, about the thickness you'd like your scones. *If you find your dough too wet, add 1-2 extra tablespoons of coconut flour as needed. The dough should be crumbly and relatively dry, but should stick together when firmly pressed.
Slice the disc into 8 pieces and separate the pieces slightly on the tray to give them space to bake.
Brush them lightly with a bit of extra heavy cream.
Bake the scones for ~18-20min at 400*F, turn the heat down to 350*F if you continue baking past this time. Cover the scones part-way through baking with tinfoil to prevent them from browning too quickly on the top. If your oven heats more from the top-down, bake your scones on a lower rack. If it heats more from the bottom-up, bake them on the top rack.
Once the scones have cooled, whisk together the 3 ingredients for the glaze. Drizzle it over-top of each scone.
When the glaze has hardened, serve the scones with a side of coffee or tea. Enjoy your Keto Coconut Flour Blueberry Scones!

Store these scones in a ziplock or tupperware container at room temperature once they've cooled for up to one day (longer if you add the glaze later).

OR refrigerate for up to 5 days OR freeze in tupperware for a later date. The longer these sit out at room temperature UNCOVERED, the firmer they will become.

Print Recipe

5 from 1 vote

Keto Coconut Flour Blueberry Scones

Prep Time25

Cook Time20

Total Time45

Course: Breakfast, Dessert, Snack

Keyword: keto blueberry scones, keto coconut flour blueberry scones, keto scones

Calories: 328kcal

Ingredients

Scones

1 cup coconut flour 112g
1/2 cup almond flour 56g
11 tbsp powdered monkfruit sweetener 110g
1 tbsp baking powder
2 1/2 tsp xanthan gum
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup cold grated unsalted butter 180g
6 tbsp full fat sour cream 90g
6 tbsp heavy cream 90g
1 tsp white vinegar optional
1 egg whisked
3/4 cup fresh blueberries 142g
additional cream for brushing

Glaze

1/4 cup powdered monkfruit/erythritol sweetener 40g
2 tbsp heavy cream 30g
1/4 tsp vanilla extract

Instructions

Pre-heat your oven to 400*F.
Add your dry ingredients to a bowl, including the coconut flour, almond flour, powdered monkfruit sweetener, baking powder, xanthan gum, cinnamon and salt. Whisk to combine.
Add your cold grated butter to the dry ingredients and gently stir to coat.
Add the sour cream, heavy cream, vinegar and whisked egg as well. Stir a few times, then also add in the blueberries.
Continue to mix gently, as to not crush the blueberries until you start to get a thicker crumbly mixture (use your hands to help mix everything).
Pour the crumbly mixture out onto a large parchment-lined baking sheet. Use your hands to push the dough together and form it into a large circular disc, about the thickness you'd like your scones. *If you find your dough too wet, add 1-2 extra tablespoons of coconut flour as needed. The dough should be crumbly and relatively dry, but should stick together when firmly pressed.
Slice the disc into 8 pieces and separate the pieces slightly on the tray to give them space to bake.
Brush the scones lightly with a bit of extra heavy cream.
Bake the scones for ~18-20min at 400*F, turn the heat down to 350*F if you continue baking past this time. Cover the scones part-way through baking with tinfoil to prevent them from browning too quickly on the top. If your oven heats more from the top-down, bake your scones on a lower rack. If it heats more from the bottom-up, bake them on the top rack.
Once the scones have cooled, whisk together the 3 ingredients for the glaze. Drizzle it over-top of each scone.
When the glaze has hardened, serve the scones with a side of coffee or tea. Enjoy your Keto Coconut Flour Blueberry Scones!

Notes

Ingredients Links For Scones:

Almond Flour
Coconut Flour
Powdered Monkfruit Erythritol Sweetener
Xanthan gum

Tips For Making Keto Coconut Flour Blueberry Scones

If you find your scone dough is too soft, add an extra 1-2 tbsp coconut flour. It should be quite dry but just moist enough to hold together when pressed firmly into a shape.
This recipe is great with some lemon added. Add some lemon zest and a small amount of lemon to the dough in place of a bit of the heavy cream/vinegar. You can also add lemon juice/zest to the glaze.
Don't like blueberries? Try my Keto Raspberry Almond Scones or Low Carb Keto Chocolate Chip Scones.
You can also use full fat greek yogurt in place of sour cream.
If you don't have xanthan gum, you can still make this recipe, but your scones may be a quite a bit more crumbly. Try adding 1/2 tsp ground psyllium husks or 1 tbsp cornstarch at least if you are not using xanthan gum.
To lighten the calories, you can make these with light coconut milk or almond milk. For dairy free you can use full fat coconut milk.
Store these scones in a ziplock or tupperware container at room temperature once they've cooled for up to one day (longer if you add the glaze later).
OR refrigerate for up to 5 days OR freeze in tupperware for a later date. The longer these sit out at room temperature UNCOVERED, the firmer they will become.