Blueberry cinnamon scones are tender, bakery-style treats made entirely without grains or sugar. Almond flour dough scents with cinnamon, vanilla, lemon zest, and blueberry extract, then steams into soft scone-shaped rounds in the Instant Pot. A cool icing drizzle finishes them off beautifully.
Blueberry Cinnamon Scones
(Total Time: 25 MIN| Serves: 7)
Ingredients:
For dough:
1 cup (240 ml) almond flour
½ tsp baking powder
½ cup heavy cream
4 tbsp (60 ml) butter, melted
1 egg
1 tsp (5 ml) powdered stevia
1 tsp (5 ml) cinnamon, ground
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon zest, freshly grated
¼ tsp salt
For icing:
1 tsp blueberry extract
4 tbsp (60 ml) coconut butter, melted
1 tsp (5 ml) liquid stevia
Directions:
- In a large mixing bowl, combine almond flour, baking powder, stevia, cinnamon, and salt. Stir until well combined. Add heavy cream, butter, egg, vanilla extract, and lemon zest. Stir until well incorporated. Set aside.
- Line a fitting springform pan with some parchment paper and grease the sides with some cooking spray. Set aside.
- Dust a clean work surface with some flour and transfer the dough. Form the dough into balls of desired size and transfer to the pan. Gently press with your palm to form scone-shaped cookies.
- Plug in your instant pot and pour one cup of water in the stainless steel insert. Position a trivet on the bottom and place the pan on top.
- Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 15 minutes. Cook on “High” pressure.
- Meanwhile, prepare the icing. Combine all ingredients in a large mixing bowl and beat until smooth and creamy.
- When done, release the pressure naturally. Open the lid and transfer to wire rack. Let it cool completely.
- Using a piping bag, top with icing and refrigerate for 10 minutes before serving.
Per Serving(Calories 259 | Total Fats 24g | Net Carbs: 3g | Protein 5.1g |Fiber: 3.6g)
Pro Tips
- Combine the dry ingredients thoroughly before adding the wet ones — evenly distributed baking powder is what gives the scones their lift.
- Dust your work surface well before shaping; almond flour dough is sticky and needs a light flouring to roll into clean balls.
- Press the balls gently into scone shapes rather than kneading — a light touch keeps the crumb tender.
- Pipe the icing on only after the scones cool completely, then refrigerate 10 minutes so it sets into a proper glaze.
Frequently Asked Questions
Can I use fresh blueberries?
The recipe flavors the dough with blueberry extract instead. Fresh berries add moisture — fold in a few gently at your own risk, and expect a softer scone.
How many scones does it make?
About 7 scones, each roughly 259 calories with 3g net carbs — a properly indulgent low-carb treat.
Are they keto?
Yes — sweetened with powdered and liquid stevia, with almond flour and butter doing all the structure work.
How should I store them?
Refrigerate in a sealed container for up to 5 days. They're lovely cold, or gently warmed before the icing melts.
Recipe Card
Ingredients
Method
- In a large mixing bowl, combine almond flour, baking powder, stevia, cinnamon, and salt.
- Stir until well combined.
- Add heavy cream, butter, egg, vanilla extract, and lemon zest.
- Stir until well incorporated.
- Set aside.
- Line a fitting springform pan with some parchment paper and grease the sides with some cooking spray.
- Set aside.
- Dust a clean work surface with some flour and transfer the dough.
- Form the dough into balls of desired size and transfer to the pan. Gently press with your palm to form scone-shaped cookies.
- Plug in your instant pot and pour one cup of water in the stainless steel insert. Position a trivet on the bottom and place the pan on top.
- Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 15 minutes.
- Cook on “High” pressure.
- Meanwhile, prepare the icing.
- Combine all ingredients in a large mixing bowl and beat until smooth and creamy.
- When done, release the pressure naturally. Open the lid and transfer to wire rack.
- Let it cool completely.
- Using a piping bag, top with icing and refrigerate for 10 minutes before serving. Per Serving(Calories 259 | Total Fats 24g | Net Carbs: 3g | Protein 5.1g |Fiber: 3.6g)
