These sugar-free lemon scones are the perfect balance of tangy and sweet, without any of the guilt. Made with almond and coconut flours, they’re completely gluten-free and low-carb, making them the perfect treat. Whether you’re enjoying them for breakfast or dessert, these scones are bursting with the fresh flavors of blackberries and lemon, while the sugar-free glaze adds a delightful finishing touch.
A Refreshing Take on Classic Scones
Traditional scones often rely on wheat flour and sugar, making them off-limits for those on a keto or low-carb diet. This recipe swaps those out for keto-friendly ingredients like almond flour and monk fruit sweetener, ensuring that you can enjoy all the flavors of a classic scone without the carbs. The blackberries add juicy bursts of sweetness, while the lemon zest and juice brighten the whole dish, making each bite fresh and zesty.
If you are a scone lover, be sure to check out these chocolate chip scones or pumpkin scones.
What to Serve with Sugar-Free Lemon Scones
These scones are delightful on their own, but they pair wonderfully with a cup of hot tea or coffee. For an extra indulgent treat, serve them with a dollop of homemade whipped cream or a side of keto-friendly clotted cream. If you’re hosting a brunch, these scones make a great addition to a spread of low-carb muffins, eggs, and fresh berries.
Substitutions and Variations
- Berries: While this recipe uses blackberries, you can easily swap them for other low-carb berries like raspberries or blueberries. Just be sure to chop them into small pieces to distribute them evenly throughout the dough.
- Coconut Flour Alternative: If you don’t have coconut flour on hand, you can replace it with additional almond flour. Just be aware that coconut flour absorbs more liquid, so you may need to adjust the amount of heavy cream to get the right consistency.
- Sweeteners: Monk fruit sweetener is used here for its keto-friendly properties, but feel free to experiment with other low-carb sweeteners like erythritol or stevia. Make sure to adjust the quantity to your desired sweetness.
Why Cold Butter is Key
One of the secrets to making perfect scones is using cold butter. Grating the butter into the flour mixture ensures that the butter remains cold and dispersed throughout the dough. This creates tiny pockets of steam while baking, resulting in a flaky, tender texture. Be sure to work quickly so the butter doesn’t melt before you mix it into the dough.
Freezing and Storing Your Scones
These keto scones can be stored in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator, where they’ll stay fresh for up to a week.
If you’d like to freeze the scones, wait until they’ve completely cooled, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. To enjoy, thaw the scones in the fridge overnight and warm them slightly in the oven before serving.
Quick Tips for Perfect Scones
- Handle the Dough Gently: The dough will be crumbly when you transfer it to the baking sheet, but be careful not to overwork it. The less you handle the dough, the more tender your scones will be.
- Use Fresh Lemon Zest: The zest is where all the citrus oils are, and it adds a more intense lemon flavor compared to just using juice. Make sure to zest the lemon before juicing it.
- Chop Blackberries Loosely: You want to keep some larger pieces of blackberries in the dough to get bursts of juicy sweetness in each bite. Don’t chop them too finely.
Sugar-Free Lemon Scones with Blackberries
Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 4 tablespoons butter cold and grated using a box grater
- ½ cup blackberries loosely chopped into pieces
- 1/4 cup low carb granular sweetener
- 1 tsp lemon zest
- 1 tablespoons lemon juice
- 2 tablespoons heavy cream more for brushing
- ½ teaspoon baking powder
- Pinch of salt
Glaze
- 2 tablespoons low carb powdered sweetener
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F.
- Prepare a baking sheet with parchment paper or a silicone mat.
- In a bowl, combine the dry ingredients: almond flour, sweetener, coconut flour, baking powder, lemon zest and salt.
- Grate the cold butter using a boxed grater (like you’d grate cheese) and combine it with the dry ingredients. Mix with two butter knives (using a slicing motion) or a pastry blender until the texture is like coarse sand.
- Mix in the heavy cream and then add the lemon juice.
- Fold in the loosely chopped blackberries.
- Transfer the dough (it will look crumbly) to your prepared baking sheet and gently work the dough into a loose square. Cut the dough into 9 pieces and gently separate them on the parchment.
- Brush the tops with heavy cream.
- Bake at 350°F for 16-18 minutes (or until the scones are golden-brown).
- While the scones are baking, mix the powdered sweetener and lemon juice in a small bowl to make glaze.
- Once scones are slightly cooled (10 minutes), drizzle glaze on the scones using a spoon.
- Allow the scones to completely cool on the baking sheet (they’ll fall apart if you try to transfer them).
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.