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INGREDIENTS

Almond Flour = 360 g / 3 cups

Cold Unsalted Butter = 60 g / 1/4 cup (cut into mini cubes)

Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener. This is mildly sweet so if you prefer the scones to be sweeter, you can increase to 70 or 80 g. It also depends on whether the chocolate chips you're using are unsweetened or sweetened with stevia.)

Eggs = 1 large + 1 large egg yolk

Baking Powder = 12 g / 3 tsp

Salt = 1/2 tsp

Dark Chocolate Chips = 85 g / 1/2 cup (These can be unsweetened or sweetened with stevia. You can also use chocolate bars cut into small cubes.)

1. For best results, weigh the ingredients with a digital scale.

2. Preheat the oven at 350F or 180C.

3. In a big bowl, add the almond flour, baking powder, salt and monk fruit. Mix until well combined.

4. Add the cold butter and use your fingers to mash the butter into small pieces. Then switch to flattening those pieces of dough between your hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers.

5. Once the dough is crumbly, add the eggs and mix for a while.

6. Transfer dough onto a clean and floured surface. In the video, I used coconut flour.

7. Use a bench scraper to push the pieces of dough together and shape the dough into a rectangle then fold the two short ends. This is called laminating or creating layers for flakiness.

8. Place half of the chocolate chips onto the dough and press them down. Then fold the two short ends again. Re-shape the dough then add the balance of the chocolate chips and press down. Reserve a bit of the chocolate chips for topping. Fold both short ends of the dough then mold into a round shape, about 3/4 to 1 inch height.

9. Cut the dough into 8 triangles. It's important to cut straight down. Do not "saw" the dough as it will seal the layers.

10. Place the cut dough onto a baking tray lined with parchment paper.

11. Chill in the freezer for 5 to 10 minutes or fridge for 15 to 20 minutes. This is to prevent the butter from melting and leaking out during baking while the scones are not cooked yet.

12. After chilling, brush with egg yolks, egg whites or milk. I like to brush with egg yolks as it creates a deep golden-brown color. Then sprinkle with granulated sweetener but this is optional. Top with the reserved chocolate chips.

13. Bake for about 20 to 25 mins or until golden brown.

14. These scones are best served on the day they are made.

15. They can be kept at room temperature for a few days, refrigerated for 1 to 2 weeks and frozen for months. The dough can be frozen too.

16. They can be reheated in the oven.

[Total servings = 8]

NUTRITION INFO PER SERVING

Total carb = 9.3 g

Dietary fiber = 4.6 g

Net carb = 4.7 g

Calories = 320

Total Fat = 27.1 g

Protein = 9.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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