Almond Scones - Original
With only a few ingredients and using these techniques, you can create the best keto scones which are as good, if not better than regular scones.
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 erythritol. 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 looks like crumbles then add the eggs and mix for a while, just until you can still see the lumps and loose flour.
6. Pour dough onto a clean and floured surface.
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. Repeat the folding for another time
8. Shape the dough into 3/4" or 1" height.
9. Use a 2 1/2" pastry cutter to cut out the dough. After you have pressed the cutter into the dough, please do not twist or turn the cutter as this will seal the sides and inhibit the rise of the dough.
10. Place the cut dough onto a baking tray lined with parchment paper.
11. Brush with egg whites and sprinkle with brown sweetener or any keto granulated sweetener.
12. Chill the tray of cut dough in the freezer for 5 mins or refrigerator for 15 mins. This is to prevent the butter from melting and leaking out during baking while the scones are not cooked yet.
13. Bake for about 15 to 20 mins or until golden brown.
14. Cool completely (But who can resist a warm scone haha..).
15. These scones are best served on the day they are made.
16. They can be kept at room temperature for a few days, refrigerated for 1 to 2 weeks and frozen for months.
17. They can be reheated in the oven.
[Total servings = 7]
NUTRITION INFO PER SERVING
Total carb = 7.5 g
Dietary fiber = 3.7g
Net carb = 3.8 g
Calories = 285
Total Fat = 24.5 g
Protein = 9 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
