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Keto Scones (Original)

This document provides a recipe for keto scones, detailing nutritional information, ingredients, and step-by-step directions for preparation. Each serving contains 5.5g of net carbs and 325 calories, with almond flour, butter, erythritol, and eggs as key ingredients. The scones can be stored at room temperature for a few days, refrigerated for 1-2 weeks, or frozen for months.

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barrydynim
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7 views1 page

Keto Scones (Original)

This document provides a recipe for keto scones, detailing nutritional information, ingredients, and step-by-step directions for preparation. Each serving contains 5.5g of net carbs and 325 calories, with almond flour, butter, erythritol, and eggs as key ingredients. The scones can be stored at room temperature for a few days, refrigerated for 1-2 weeks, or frozen for months.

Uploaded by

barrydynim
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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KETO SCONES (ORIGINAL)

NUTRITION INFO
[Total servings = 7 to 8]
Per serving ;
Net carb = 5.5 g
Calories = 325
Total Fat = 29.5 g
Protein = 11 g

INGREDIENTS
Almond Flour = 360 g / 3 cups
Cold Butter = 60 g / 1/4 cup (cut into mini cubes)
Erythritol = 50 g / 1/4 cup (or any keto sweetener to taste)
Eggs = 1 large + 1 large egg yolk (reserve the white for brushing) [Beat with a fork]
Baking Powder = 12 g / 4 tsp
Salt = ½ tsp

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a big bowl, add the almond flour, baking powder, salt and erythritol. Mix until well
combined.
3. 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.
4. Once the dough looks like crumbles then add the eggs and mix for a while, just until you can
still see the rough dough pieces and loose flour.
5. Pour dough onto a clean and floured surface.
6. 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.
7. Shape the dough into 3/4" or 1" height.
8. Use a 2 1/2" 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.
9. Place the cut dough onto a baking tray lined with parchment paper.
10. Brush with egg whites and sprinkle with brown sweetener or any keto granulated sweetener.
11. 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.
12. Bake for about 15 to 20 mins or until golden brown.
13. Cool completely.
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.
16. They can be reheated in the oven.

Recipe by : ​lowcarbrecipeideas
Uploaded on : 11th June 2020

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