LOW CARB SCONES

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Servings: 12

Ingredients

  • 250 gms almond meal/ flour
  • 2 tablespoon coconut flour
  • ½ cup Greek yoghurt or sour cream
  • 1 large egg
  • 50 gms melted butter cooled
  • 2 teaspoons BP
  • ½ teaspoon bicarb
  • Pinch salt

Instructions

  • Preheat oven to 180 C/350 F Fan Forced
  • Mix dry ingredients together till well blended, ensuring baking powder and soda are well mixed.
  • Add remaining ingredients and mix gently till combined.
  • Important- Leave sit for 10 mins to enable dough to thicken slightly.
  • Shape gently with hands on baking paper so that it the dough is about 3-4 cms/1.5 ” thick. Using a small scone cutter (or champagne glass) cut into 12 scones. Scoop the dough gently back together, to cut the last few scones
  • Bake at 180 C/350 C fan forced for about 12-14 minutes or till cooked.
  • You can brush the tops of the scones with butter or egg just prior to baking to brown slightly but it isn’t necessary.
Note – I don’t add sweetener to this recipe because I always serve them with jam and cream. You could add a tiny amount if you wished to and some vanilla extract, but keep it to a minimum.
  • Always minimize your handling of the dough so keep them as light as possible.
  • Cut cooked scones in half with a really sharp serrated knife to serve, as they don’t have any gluten in them they are a bit more fragile than normal scones.
  • If you wish to reheat or freshen scones, zap in the microwave for a few seconds or heat in a low to moderate oven for about 5 minutes.

    see recipe for Raspberry Chia Jam Spread separately
    from https://ketohh.com/raspberry-chia-jam-spread/

Nutritional Information

Serving: 1scone | Calories: 196kcal | Carbohydrates: 2.4g | Protein: 5.4g | Fat: 19.1g | Fiber: 2.1g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.