If you are a fan of scones and have been missing since starting a keto lifestyle, this keto scones recipe will be your next favourite. (Recipe revised 31st of August 2019)
butter (Cold and Cubed)
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.
**If you want blueberry compote, simply bring ½ cup of berries and ¼ cup of water to boil in a pot, and mash together with a potato masher to create the compote.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Have Butter will Travel