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.
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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 223kcal
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

  • Preheat oven to 350°F
  • In a large bowl combine, all dry ingredients.
  • Stir in blueberries.
  • Add butter, heavy cream, eggs and vanilla extract and mix until well combined.
  • 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.
  • Let cool.
  • Store in an airtight container.
  • Makes about 8-10 scones.

Nutrition

Serving: 1scone | Calories: 223kcal | Carbohydrates: 8g | Protein: 3g | Fat: 20g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 126mg | Potassium: 44mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6% | Vitamin C: 3% | Calcium: 3% | Iron: 7%