Almond Flour Scones Recipes
KETO SCONES WITH ALMOND FLOUR
Channel your inner Brit and serve keto scones for afternoon tea! Filled with clotted cream and lashings of sugar free strawberry jam, these buttery, flaky almond flour scones are a real low carb treat.
Provided by Katrin Nürnberger
Categories Snack
Time 23m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Combine the dry ingredients - almond flour, erythritol, baking powder - in a bowl.
- In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer.
- Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut out 5-6 scones using a cookie cutter (or use your hands to form scone shapes). Move them apart and brush the tops with beaten egg.
- Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
Nutrition Facts : Calories 358 kcal, Carbohydrate 9.5 g, Protein 11 g, Fat 32.7 g, SaturatedFat 7.2 g, Fiber 4.6 g, Sugar 2.7 g, ServingSize 85 g
ALMOND SCONES
Great with a cup of tea or coffee for a snack, but equally at home on the breakfast or brunch table.
Provided by FlemishMinx
Categories Scones
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- In a large bowl, mix all the dry ingredients (powdered almonds through sugar).
- Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.
- Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
- Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
- One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured) hands into a circle about 8 to 10 inches and 1 to 2 inches thick.
- Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).
- Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
- If desired, dust with powdered sugar when cooled.
Nutrition Facts : Calories 127.6, Fat 5.2, SaturatedFat 2.3, Cholesterol 22.2, Sodium 167.3, Carbohydrate 17.3, Fiber 0.8, Sugar 4.6, Protein 3
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