These Almond Flout Lemon Blueberry Scones are low carb, macro friendly, and absolutely delicious! Who knew that you could still enjoy a delicious blueberry scone like the ones at Starbucks without all the sugar, calories, and carbs! These Lemon Blueberry Scones are so easy to make, have the most incredible texture, and have the perfect amount of lemon zing. These scones have an almond flour & Greek yogurt base and are Keto friendly. I hope you give this recipe a try and love them as much as I do! Be sure to try my Pumpkin Scones as well!
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Reasons to Love These Scones
- Quick & Easy: This is really a quick and easy dessert or breakfast! They only take 20 minutes to bake too which is nice!
- Macros: These have awesome macros and are way healthier than the ones you get at Starbucks! They are only 205 calories for a large scone with only 3 grams of net carbs and a good amount of protein too! A blueberry scone from Starbucks has 54 grams of carbs, 22 grams of sugar and 150 more calories than mine…yikes!
Ingredients
- Almond Flour – 2 cups of fine almond flour. My favorite is by the brand Prozis. You can use the code KATIE10 for 10% off as well!
- Baking Powder – 1 1/2 teaspoons.
- Lemon – Zest of 1 lemon.
- Salt – 1/2 teaspoon of salt.
- Butter – 2 tablespoons of unsalted butter, cold and grated or cut into small cubes.
- Greek Yogurt – 1/2 cup of plain, nonfat Greek yogurt (not packed down).
- Sugar Free Syrup – 1 tablespoon of sugar free maple syrup, or liquid sweetener of choice (honey, agave, etc.).
- Egg – 1 small egg, beaten.
- Vanilla – 1/2 teaspoon of vanilla extract.
- Blueberries – 2/3 cup of fresh blueberries.
- For the Glaze – Mixture of lemon juice from one small lemon + Swerve Confectioner’s Sugar Substitute until your desired consistency.
The Key To Baking The Perfect Scones
Here are my tips for baking the perfect scones:
- Keep the ingredients super cold! This contributes to getting those scone flakes.
- Don’t skip using the biscuit method. In the biscuit method, butter is cut into the flour mixture and then the liquids are added. While baking in the oven, the butter melts, the water in the butter produces steam, and as a result the product rises into flaky layers. I know cutting the butter in is kind of a slow process but trust me, it’s worth it!
What Kind of Sugar Free Syrup Do You Use?
I get asked this all the time! Pretty much every grocery store has sugar free maple breakfast syrup! However, they almost all have an artificial sweetener called sucralose in it. I highly recommend getting the maple syrup by the brand Lakanto. You can find them in some grocery stores, but I just order mine online on Amazon to be honest! I love me that subscribe and save! I love the Lakanto Sugar Free Maple Syrup because it is keto friendly (meaning it is going to be lower in carbs) and NATURALLY sweetened with monkfruit. Sucralose is a cheap, artificial sweetener that a lot of companies sneak into their products, but it is made of chemicals and actually does more harm than good! Believe it or not, it is more addictive than cane sugar.
How To Make Them
- Preheat oven to 350°F. Prepare a baking sheet with parchment paper. Set aside.
- In a large bowl, stir together the almond flour, baking powder, lemon zest, and salt.
- Add the grated butter to the bowl and mash with a fork or pastry cutter until the pieces of butter separate and are evenly dispersed into the dry ingredients. You should have small crumbles.
- Add in the Greek yogurt, sugar free syrup, egg, and vanilla extract. Stir until just incorporated. The dough should be slightly sticky but not too wet. If it seems to wet, add an additional sprinkle of almond flour. Gently fold in the blueberries.
- Scrape the dough out onto the prepared baking sheet and press into a circle about 1/2″ tall.
- Bake for 20 minutes or until golden. Almond flour baked goods are VERY fragile when warm, so allow the scones to cool COMPLETELY before trying to move them.
- While the scones are cooling, make the glaze (if you want one) by whisking together all glaze ingredients.
- Slice your scones into 8 even slices (or smaller if you don’t want a super large scone!) Drizzle the glaze onto the scones and enjoy!!
Use the code “KATIELADY” for 10% off at Teleties!
How To Store Leftovers
You can store your leftovers in an airtight container in a cool, dry place for up to 5 days.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Almond Flour Lemon Blueberry Scones
These Almond Flout Lemon Blueberry Scones are low carb, macro friendly, and absolutely delicious! Who knew that you could still enjoy a delicious blueberry scone like the ones at Starbucks without all the sugar, calories, and carbs! These Lemon Blueberry Scones are so easy to make, have the most incredible texture, and have the perfect amount of lemon zing. These scones have an almond flour & Greek yogurt base and are Keto friendly. I hope you give this recipe a try and love them as much as I do! Be sure to try my Pumpkin Scones as well!
Ingredients
Instructions
-
Preheat oven to 350°F. Prepare a baking sheet with parchment paper. Set aside.
-
In a large bowl, stir together the almond flour, baking powder, lemon zest, and salt.
-
Add the grated butter to the bowl and mash with a fork or pastry cutter until the pieces of butter separate and are evenly dispersed into the dry ingredients. You should have small crumbles.
-
Add in the Greek yogurt, sugar free syrup, egg, and vanilla extract. Stir until just incorporated. The dough should be slightly sticky but not too wet. If it seems to wet, add an additional sprinkle of almond flour. Gently fold in the blueberries.
-
Scrape the dough out onto the prepared baking sheet and press into a circle about 1/2" tall.
-
Bake for 20 minutes or until golden. Almond flour baked goods are VERY fragile when warm, so allow the scones to cool COMPLETELY before trying to move them.
-
While the scones are cooling, make the glaze (if you want one) by whisking together all glaze ingredients.
-
Slice your scones into 8 even slices (or smaller if you don’t want a super large scone!) Drizzle the glaze onto the scones and enjoy!!
Serving Size 1 scone
Servings 8
- Amount Per Serving
- Calories 205kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 2.9g15%
- Cholesterol 28mg10%
- Sodium 171mg8%
- Total Carbohydrate 8.3g3%
- Dietary Fiber 3.5g15%
- Sugars 2.4g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
