Blueberry Biscuit Scones — An Easy, Low Carb Keto Recipe (2024)

Recently I decided to bake a batch of low carb blueberry scones using my favorite mix, the Livlo Blueberry Scones Keto Baking Mix I reviewed in December.It was nearly bedtime and I was tired and not paying close enough attention, and just after I incorporated the small cubes of butter into the Livlo Baking Mix with my pastry blender, I realized that I had added an entire stick of butter (1/2 cup) rather than the half stick (1/4 cup) that was called for. This low carb keto baking recipe is the result of that happy accident, after I turned this "lemon" situation into "lemonade."

Although I didn't have a second package of the blueberry scones mix in the pantry, I did find a bag of Livlo Biscuits Keto Baking Mix, which calls for the same added ingredients in the same quantities and the same baking instructions. By adding it to the bowl with the scones mix and butter cubes, then adding four eggs instead of two and stirring in a cup of fresh blueberries, I not only salvaged the situation but invented a new low carb, keto baking treat.

My husband devoured two as soon as they came out of the oven and dubbed this biscuits and blueberry scones hybrid "biscones." His tongue-in-cheek quip has become their official name in this household.

I promptly ordered more of both Livlo keto baking mixes so I could make another batch of blueberry "biscones" last night. Although the texture is different from either drop biscuits or blueberry scones made with wheat flour, these tender, tasty treats are delicious.

Anyone who follows a low carb or keto diet will love the macros for these delightful baked goods. Each blueberry biscuit scone has just 184 calories, 2.6g of net carbs, 3.6g of fiber, 17g of fat and 5.6g of protein.

This recipe makes 20 yummy blueberry "biscones," enough to share with others. They don't have to be watching their calories or carbs to enjoy them!

Recommended Tools and Equipment for Making Low Carb, Keto-Friendly Blueberry "Biscones"

In addition to basic baking tools and equipment like baking sheets, cooling racks and a measuring cup, here are some of the other items you will need to make this recipe, including my personal product recommendations.

Silicone Baking Mats or Unbleached Baking Parchment Paper

You will need either silicone baking mats or unbleached parchment paper to line your baking sheets to keep the biscones from sticking. (I often use a silicone baking mat topped with a sheet of parchment to help keep my baking trays clean.) TheKatbite Silicone Nonstick Baking Mat Set of 3 is inexpensive, works well and is a great value. In addition to two 11 5/8" x 16 1/2" mats for lining half sheet pans, it also comes with a bonus 11 1/2" x 8 1/2" mat for lining a quarter sheet pan, which I use in one of my toaster oven baking trays. As of this recipe's publication date, the price for all three mats is less than $15 on Amazon with free Prime delivery.

I use unbleached baking parchment and love the convenience of flat, pre-cut sheets. Before I discovered them, I used to hate trying to wrestle with the stubborn, curling edges of the sheets torn from a roll! I can recommend the Baker's Signature Precut Non-Stick & Unbleached Parchment Paper Baking Sheetswhich come in a variety of shapes and sizes.

Large Mixing Bowl

Since you will be making two batches of baking mix batter or dough in one bowl (one each of the Livlo keto blueberry scones mix and one of the Livlo keto biscuits mix) and adding an extra cup of fresh blueberries, you'll need to use a large mixing bowl. Whenever I'm mixing a batter or dough by hand, I prefer using the appropriate size bowl from my OXO Good Grips 3-Piece Stainless Steel Mixing Bowl Set, which includes 1.5-quart, 3-quart and 5-quart bowls, rather than the bowl from my KitchenAid electric stand mixer. The round interior bottoms of the OXO bowls make it easy to stir and scrape ingredients cleanly, and the non-skid exterior bottoms prevent the bowls from sliding even when they are tilted at an angle. For this recipe, the 5-quart bowl is the perfect size.

Silicone Spoon Spatula (AKA "Spoonula")

One of my favorite silicone cooking and baking spatulas is theGIR Premium Silicone Ultimate Spoonula, Ultimate 11 inch, a combination silicone spatula and spoon with a deep, spoon-like "bowl" and a thin, flexible edge that scrapes up every last bit of dough or batter easily. I love my pretty teal GIR "spoonula," but it also comes in other colors and sizes.

Pastry Blender AKA Pastry Cutter

I started baking when I was a kid and was taught to make biscuits by "cutting in" the butter into the dry ingredients with two knives, using a scissor-like motion. It was only later in my years as a baking enthusiast that I discovered the joy of using a pastry blender, also called a pastry cutter. It makes quick work of cutting the chunks of very cold butter into small, "petite pea-sized" bits while coating them in the flour mixture and distributing them evenly throughout the dry ingredients.

Two years ago, I bought a new pastry blender that works much, much better than any other I have used. The Spring Chef Dough Blender Large Pastry Cutter is a heavy-duty, professional grade pastry blender with sharp yet thick, sturdy blades and a comfortable, wide, soft-grip handle. It comes in a choice of 3" and 4" sizes (I bought the larger, 4" model) and a range of grip colors. I recommend it highly to anyone who makes biscuit dough, pie crusts, etc., by hand rather than in a food processor.

Spring-Action 4-Tablespoon Stainless Steel Scoop

I have a collection of trigger or spring-action stainless steel scoops that I use constantly for baking and cooking, for everything from portioning cookie dough and cupcake batter to making evenly sized meatballs. Most of mine are made by Norpro, which are excellent quality, very durable and easy and comfortable to use and measure accurately.

By trial and error, I found that my Norpro 56mm 4-Tablespoon Stainless Steel Scoop is the perfect size for dividing the blueberry biscuit scones batter evenly into 20 nicely shaped mounds. Being able to easily make all the biscones the same diameter, height and volumes helps ensure that they bake evenly at the same time. It's also helpful if you are tracking the calories, carbohydrates, and other nutrition metrics of the food you consume.

Low Carb Keto Blueberry Biscuit Scones Recipe (AKA "Biscones")

These 10 fragrant, freshly baked low carb, keto blueberry biscuit scones are just half the recipe's yield; the other 10 have been frozen to enjoy in the future.

These keto-friendly, low carb blueberry "biscones" are quick and easy to make, thanks to two delicious Livlo Keto Baking Mixes with clean, wholesome ingredients. Just add cold butter, eggs and fresh blueberries!

Servings

20

Ingredients

• 1/2 cup (1 stick) butter, very cold, cut into 1/4" cubes
• 4 large eggs, lightly beaten
• 1 package Livlo Blueberry Scones Keto Baking Mix
• 1 package Livlo Biscuits Keto Baking Mix
• 1 cup organic fresh blueberries, rinsed and patted dry

Instructions

Setting out and preparing the ingredients makes everything go even quicker.

1. Preheat the oven to 350 ℉. Line two full-size baking sheets (or four smaller baking trays, if baking in a countertop oven) with silicone nonstick baking mats or unbleached baking parchment sheets. Cut the butter into 1/4" cubes, beat the eggs lightly and rinse and dry the fresh blueberries.

My large, sturdy pastry blender makes cutting in the butter cubes a snap!

2. Empty both the bags of keto baking mix into a large mixing bowl. Stir the cold butter cubes into the dry ingredients with a silicone spoon spatula (spoonula), then use a pastry blender to "cut in" the butter into smaller pieces and distribute them evenly throughout, scraping the sides and bottom of the bowl and the blades of the pastry blender as needed.

Stirring in the lightly beaten eggs creates a stiff batter or dough.

3. Stir in the beaten eggs with the silicone spoon spatula to form a thick batter or dough, scraping the bottom and sides of the bowl.

Adding fresh blueberries ensures that every bite is filled with juicy, flavorful berries!

4. Stir in the fresh blueberries until evenly distributed.

A 4-tablespoon scoop makes it easy to portion the dough into uniformly sized and shaped mounds.

5. Use the 4-tablespoon stainless steel scoop to portion the dough evenly into 20 mounds on the lined baking sheets or trays.

6. Bake until the tops of the blueberry biscones are golden, approximately 15 minutes. Do not overbake!

Make sure to let them cool on the baking sheets for a few minutes before transferring the biscones directly to the cooling rack.

7. Transfer the baking sheets to cooling racks and let the biscuit scones cool for a few minutes before removing them from the pans. (Lifting them off the baking sheet while still hot makes them prone to crumbling.)

Nutrition Facts

The following was calculated by entering the nutrition data for each of the ingredients into a "custom recipe" in the Carb Manager app.

Amount Per Serving (1 blueberry "biscone" (1/20 recipe))

Recipe Notes

These blueberry biscones are delicious as is, but even better if you split, butter and lightly toast them or drizzle them with a bit of glaze (the instructions for making a glaze are on the Livlo Blueberry Scones Keto Baking Mix package).

They're great for breakfast, brunch, dessert, or as a low carb snack with a cup of tea or coffee or a glass of cold nut milk or other low-carb, plant-based milk.

Since this recipe makes 20 biscuit scones, I like to freeze some of them to enjoy at a later date.

Blueberry Biscuit Scones — New, Easy, Low Carb Keto RecipebyMargaret Schindel

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