Keto Blueberry Scones

Keto Blueberry Scones

The base of the scone is made with almond flour, which gives it a light and fluffy texture. Coconut flour is used to add just a bit of binding, To sweeten the scones, I use Monk Fruit, which is a natural sugar-free sweetener. Finally, fresh blueberries are stirred into the batter for a burst of flavor in every bite. You can enjoy these keto blueberry scones plain or topped with a dollop of whipped cream or sugar-free icing. 

I made this batch for a friend and her son who’s been diagnosed with Diabetes. Keto scones are low-carb and high-fat, and they're perfect for people who are following a ketogenic diet. Plus, they're super easy to make! I just combine almond flour, baking powder, salt, butter, and eggs in a bowl, mix it up, and instead of the traditional oven, I baked them in my Cuisinart air fryer. I tested both the Air-fry function and the bake function and they came out amazing. 

How to Make Keto Blueberry Scones?

Ingredients

• We’re going to be using almond flour and coconut flour for low-carb flour.
• The baking powder, serves as a leavening agent to help the scones rise. 
• Fat and eggs, to bind the ingredients together and give the scones their rich flavor. I’m using a little coconut oil and heavy cream. You can also use half and half or the milk of your choice.
• Sweetener to give the scones their characteristic sweetness. I love and use Golden Monk fruit. I love how it tastes natural.

Directions:

• Preheat the oven to 350F (177C)
• If using the air fry mode, preheat the air fryer to 300F (150C). The model that I use is Cuisinart Air fryer oven, it has both, air fry and bake settings and I have tested this recipe using both settings.
• Start by mixing dry ingredients - combine almond flour, coconut flour, sugar, sea salt, and baking powder. Picture 1.
• Then in a separate bowl, mix wet ingredients - whisk together coconut oil, cream, vanilla extract, and egg. Picture 1.
• Gently fold the wet mixture into the dry until a dough forms. (The dough should be smooth. If the dough is too sticky, add a little extra almond flour. If the dough is too thick, add some cream. Picture 2.
• Fold the blueberries into the dough. Picture 3.
• Pro tip: Freezing the dough for 10 minutes will help to sculpt the scones better.
• Using your hands, divide the dough into 10-12 parts.
• Pick up one part and shape it into a triangle or a scone shape.
• If the dough is too sticky to handle by hand, place it on the greased parchment paper, using a spoon, then flatten it into a scone shape. Picture 4.
• Spritz each scone with spray oil. I love Ghee Butter oil spray.
• Bake in the oven at 350F (177C) for about 15-20 minutes until golden.
• Bake in the air fryer (air fry setting 300F (150C)) for 10-12 minutes, until golden brown on top.

How to Store Low-carb Fruit Scones

The key to storing scones is to keep them moist. Scones should be wrapped in plastic wrap or placed in an airtight container.

Blueberry scones will stay fresh for up to three days at room temperature or for up to 5 days in the refrigerator. 

For the best results, reheat the scones before eating. Place them on a baking sheet and heat them in a preheated oven for about 5 minutes, or in the air fryer for 2 minutes until warmed through.

 The scones will be warm and slightly crisp on the outside, with a soft and fluffy interior. I love slicing the scone in half and spreading butter on it.

More Low-carb and Keto-Friendly Desserts

• Easy Air Fryer Cheesecakes
• Cottage pie with raisins
• Blueberry Cheesecake Chimichangas
• Keto Crepes