Tender Blueberry Lemon Scones Recipe: Low-Carb & No Refined Sugar by Ann Marie Patitucci

Tender Blueberry Lemon Scones Recipe: Low-Carb & No Refined Sugar

Ready to bake something fabulous? 30Seconds shared the St. Jude Children’s Research Hospital Baking Challenge, a fundraiser for the hospital. From the baking challenge Facebook page: 

“St. Jude is leading the way the world understands, treats, and defeats childhood cancer and other life-threatening diseases ... Your support means families never receive a bill from St. Jude for treatment, travel, housing or food – so they can focus on helping their child live. Each week of June, we will challenge you to bake a different treat … You can hold a bake sale … and contribute the funds raised to your challenge fundraiser."

We followed the baking challenge Facebook page, appreciating everyone's dedication and generosity and drooling over the beautiful dessert recipes. A member of the challenge group, Sylvia Roxana Gonzalez, posted keto blueberry lemon scones and they looked absolutely delicious! We asked Sylvia if she’d be willing to share the scone recipe with us, and she said yes!

The scones are low-carb and sugar-free, perfect for diabetics, those following a ketogenic diet and anyone who enjoys scones and would like a healthier option!

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Cuisine: Scottish / American
Prep Time: 20 minutes
Cook Time: 18 to 20 minutes
Total Time: 40 minutes

Servings: 8




  • 1 - 2 cups powdered sugar alternative
  • 1/4 cup heavy cream (may need a bit more depending on how much glaze you want and the thickness you desire)
  • 1/2 teaspoon lemon juice (or more if you like a tart glaze)
  • lemon zest (optional)

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Recipe Notes

  • The scones taste great warmed up in the microwave the next day. In the meantime, wrap leftovers in an airtight container and store in the refrigerator.
  • If you're not watching your sugar, you would use regular sweeteners.

Here's how to make it: 

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine flour, baking powder, allulose, salt and lemon zest. Add butter and cut in with a pastry blender (or use your hands), until mixture resembles fine crumbs.
  3. Toss in blueberries lightly in the flour mixture. Add stevia to your half and half if you are using it. Add liquid into your dry ingredients and fold together gently until the mixture just begins to come together and forms a soft dough. It will be wet. (Do not over mix or knead the dough.)
  4. Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of the keto flour.) Using a sharp knife, cut into 8 equal triangles.
  5. Place scones on prepared baking sheet. Try to space them out a bit so they have room to expand and cook through in the middle. Bake 18 to 20 minutes or until they are no longer wet (toothpick test), golden and cooked through. Note that all ovens vary so plan accordingly.
  6. Place a sheet of parchment paper on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
  7. In the meantime, make glaze by whisking together powdered sugar alternative, heavy cream, lemon juice and lemon zest (if using), until smooth. (Note: If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar. Glaze all depends on taste. If you like yours tart and therefore add plenty of lemon juice, it will likely be a bit thinner.) Generously drizzle scones with the glaze. Glaze will firm up when scones are completely cool. Enjoy!

Nutrition Facts Per Serving

Calories: 247

Total Fat: 10.1g

Saturated Fat: 6.9g

Cholesterol: 27mg

Sodium: 16mg

Total Carbohydrate: 39.7g

Dietary Fiber: 4.5g

Total Sugars: 10.9g

Protein: 4.4g

Vitamin D: 2mcg

Calcium: 556mg

Iron: 2mg

Potassium: 1414mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
WOW! This looks absolutely amazing. I may try it with gluten-free flour. Can't wait, thank you!
This has tea time written all over it.

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