Are you planning to host an afternoon tea with friends or looking for the pefect keto treat to pair with your cup of tea? This keto scones recipe will pair perfectly with your favourite cup of tea or as part of a keto afternoon tea tray.
This recipe is a guest post from our friend, Aaron Day from Fat for Weightloss. We are extremely lucky to be able to feature this recipe from his awesome new cookbook, Keto Bread Cookbook.
Introducing Aaron from Fat for Weightloss
Aaron Day is the creator and owner of the excellent keto website Fat for Weightloss. He is an Accredited Nutritional Therapist, Advanced Sports Exercise Nutritional Adviser and Clinical Weight Loss Practitioner.
The name “Fat For WeightLoss” is a poke at what society thought was making us all fat, “Fat”. But in actual fact, using fat in your diet whether you’re following a ketogenic diet, or simply a low carb diet, is the biggest lever you can move towards making a lifestyle change towards weight loss, and more importantly, fat loss.
Scones originate from Great Britain. They are a common component of a high tea, devonshire tea and often served for afternoon tea. I can remember going on country drives when I was younger and looking for a country cafe that would serve a devonshire tea.
Prior to trying Aaron’s keto scones recipe we haven’t found a keto scone recipe that has replicated the humble scone. These keto scones are perfect to serve up to visitors for afternoon tea or even to include as part of a keto high tea. Now, doesn’t that sound like fun!
Baking your favourite desserts, cakes and bread using low carb replacement ingredients can be tricky. When you start replacing flour with low carb alternatives, like almond flour and coconut flour, it’s important to know they don’t work the same as normal flour.
When using sweeteners in place of sugar it’s important to check if it acts as a 1:1 replacement. The Sukrin sweeteners we love are 1:1 and act the most like sugar of all the sweeteners we have tried.
Even though these things make keto baking more difficult, it is really easy to find a keto version of most of your favourite baked goods.
Keto bread cookbook
This recipe, along with 20+ other keto bread recipes are available inside Aaron’s keto bread cookbook. It contains easy keto flour conversions for regular flour into all sorts of keto friendly flours so you can easily create delicious bread with confidence.
It also contains a full list of suitable binding agents, and their conversions so there is no need to buy extra ingredients if you only have some. It also contains a helpful guide on creating keto bread that tastes less “eggy” for those who are particularly sensitive to sulphur smells and tastes.
Not only does Aaron have this amazing keto bread cookbook, but he now offers an awesome deal on his keto cookbook bundle. This means you get immediate access to 5 of his cookbooks for only $30AUD!
His cookbook bundle includes:
- The Beginners Ketogenic Cookbook ($14.99)
- Keto Recipes Everyone Will Actually Eat ($14.99)
- 3 Ingredient Keto eCookbook ($9.99)
- Keto Bread Recipe eBook ($9.99)
- Keto Christmas eCookbook ($9.99)
- Scones are best served with jam and cream. If you are looking for sugar free strawberry jam click here.
- There a few different cream choices that you can top your keto scone with. Double cream, clotted cream, sugar free whipped cream or whip your own cream.
- Butter! These keto scones would be perfect served warm with lashings of butter.
- Our blueberry sauce would be delicious over these scones.
If you like this recipe you may also like…
- Roasted Peaches
- Biscoff Rocky Road
- Keto Strawberry Cheesecake Parfait
- Keto Anzac Biscuits
- Keto Chocolate Mousse
- Keto Eton Mess
- Keto Flourless Chocolate Cake
- Keto Blueberry Muffins
- Keto Salted Caramel Custard
- 25 Easy Keto Desserts
- 90 g almond flour 3oz
- 20 g coconut flour 0.7oz
- 30 g butter (Cold and Cubed)
- ½ tsp xanthan gum
- ¼ tsp salt
- 2 tbsp Pure cream heavy whipping cream
- Preheat your oven to 180C (355F)
- In a mixing bowl, combine the Almond flour, coconut flour, xanthan gum and salt until combined.
- Using a fork, press the cubed butter into the flour mixture until it is well combined.
- Add the cream and mix till combined.
- Roll into 4 balls and roll them slightly to become cylindrical. It is easiest to bind the mixture if you use your hands.
- Bake on a baking sheet in the oven for 20 minutes or until lightly brown on the outside.
- Once cooked, allow to cool slightly before serving due to the nature of gluten free baking they might be fragile while still hot.
Followed instruction to the letter, they were disgusting
I made these exactly as instructed. They were good in flavor and texture — except for a sliminess from the xanthum gum that was very unappetizing. I probably wouldn’t make again.
We have not had that issue
I made these with all ingredients and added 2 tablespoons of sugarfee lift drink or you can use sugar free lemonade to help moisten more. Worked a treat.
arthur cooke says
A little too salty but otherwise very good, will try again with less salt