Blueberry Drop Scones

About

I love this Keto scone recipe! Tender Keto biscuit dough envelopes fresh blueberries. Delicious biscuit dough is mixed and lightly sweetened with monk fruit. Then fresh blueberries are gently folded into the batter. The final dough is dropped onto a parchment-lined baking sheet–no need to fuss with cupcake liners! These scones make an excellent addition to eggs for breakfast or a late-night snack, thanks to their low glycemic index. If you want to amp up the healthy fats, pair them with a large slather of peanut or almond butter.

What kind of blueberries should I use?

Please use only fresh blueberries as they will not bleed into the biscuit dough surrounding it. They also have a nice pop after baking.

Are these scones dairy-free?

Yes! These scones are formulated to be dairy-free, but feel free to replace any of the non-dairy ingredients with their dairy counterparts.

How do I store finished scones?

They will store at room temperature for up to 4 days; after that, please refrigerate them. The higher moisture content of Low Carb baked goods causes them to mold quickly. Alternatively, you can freeze any unused scones.

Ingredients

2 ¼ cup almond flour
1 teaspoon coconut flour
¾ cup monk fruit erythritol blend
1 teaspoon baking powder
¼ teaspoon coarse kosher salt
3 large raw egg
2 tablespoon coconut oil
¼ cup almond milk
1 cup blueberries

Instructions

Preheat an oven to 350 F. In a large bowl, combine the almond flour, coconut flour, monk fruit blend, baking powder, and kosher salt. Use a spoon or spatula to mix it well.
Add in the eggs and melted coconut oil. Mix to combine. Add in the milk.
Fold in the fresh blueberries, being gentle not to break any. Allow the mixture to sit for 2-3 minutes as the oven finishes preheating.
Line a baking sheet with parchment paper. Then using a 1 oz cookie scoop, scoop heaping spoonfuls of scone batter evenly spaced. You should fit six scones onto a quarter sheet tray. Bake for 15-18 minutes until golden brown on top. Allow them to cool on the baking sheet to firm up and until cool enough to handle. Repeat with the remaining dough. Store in an airtight container at room temperature or freeze any unused scones.