Step 3: Combine Wet Ingredients
In a separate bowl, whisk together eggs, melted butter, vanilla extract, lemon zest, and lemon juice. Make sure the butter isn’t too hot, or it may cook the eggs prematurely.
Step 4: Form the Dough
Gradually add the wet ingredients to the dry ingredients. Stir until a sticky dough forms. Gently fold in the blueberries, taking care not to burst them too much to avoid turning the dough purple.
Tip: If the dough is too wet, sprinkle in a little extra almond flour until it’s manageable but still sticky.
Step 5: Shape the Scones
On a parchment-lined surface, shape the dough into a circle about 1 inch thick. Cut into 8 wedges like a pizza. Transfer the wedges onto the prepared baking sheet, spacing them slightly apart.
Step 6: Bake to Golden Perfection
Bake for 20–25 minutes, or until the scones are lightly golden on top and firm to the touch. Because they are gluten-free, they may brown faster, so watch carefully.
Step 7: Optional Lemon Glaze
While the scones cool, mix powdered erythritol and lemon juice to make a glaze. Drizzle over the scones for an extra citrusy touch.
Step 8: Serve and Enjoy
Allow the scones to cool slightly before serving. They are best eaten warm, fresh from the oven, though they can also be stored in an airtight container for 2–3 days or frozen for longer storage.
Tips for the Perfect Keto Scones
- Use room temperature eggs for a smoother batter.
- Do not overmix the dough; it should stay slightly crumbly. Overmixing can make them dense.
- Frozen blueberries work fine but toss them in a teaspoon of almond flour before folding to prevent color bleed.
- Optional add-ins: A handful of chopped nuts or a few sugar-free chocolate chips can make them extra special.
These Keto Blueberry Lemon Scones are tender, lightly sweet, and full of flavor without the guilt of traditional scones. Perfect for a low-carb breakfast, snack, or even dessert!
If you want, I can also create a shortcut version for a microwave or mini-scone tray, so they’re ready in under 15 minutes while keeping them keto-friendly.
Do you want me to do that?
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