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This easy recipe is an awesome low carb substitute for blueberry scones. We use almond flour instead of regular flour and you won’t even notice the difference! It’s a great addition to any low carb menu.

Blueberry Scones

Low carb blueberry scones are a great low carb breakfast recipe to enjoy with a cup of tea!

Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 223 kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 1 c Blueberries fresh
  • 1/2 c Coconut flour
  • 1/2 c Almond flour
  • 1/2 c Butter unsalted, softened
  • 1/2 c Heavy cream
  • 2 Eggs
  • 5 Tbsp. Truvia
  • 2 tsp Baking powder
  • 2 tsp Vanilla extract
  • 1/4 tsp Salt

Instructions

  1. Preheat oven to 350°F
  2. In a large bowl combine, all dry ingredients.
  3. Stir in blueberries.
  4. Add butter, heavy cream, eggs and vanilla extract and mix until well combined.
  5. Using your hand, shape about 2 tablespoons of dough into a triangular shape. Place on cookie sheet and bake for 12-18 minutes or until outer edges are golden.

  6. Let cool.
  7. Store in an airtight container.
  8. Makes about 8-10 scones.