TRADITIONAL DEVON SCONES
(The Keto Way)
Because it's early Summer in the UK and we have an abundance of fresh strawberries (with which to make keto strawberry jam (see my recipe earlier in the blog), I've been trying to find the perfect scone recipe on which I can lavish jam and clotted cream - in the traditional Devonshire way. This recipe, with lupin flour, does deliver a traditional Devon Scone (the keto way). They are light and sweet and a perfect afternoon treat that even your non-keto guests will enjoy. At only 1g net carbs each served with dairy butter, even with a good teaspoon of jam and lashings of clotted cream, you can treat yourself whenever you fancy this quintessential English afternoon tea treat.
Recipe adapted from www.queenketo.com
Ingredients : Makes 8 Scones
- 40g Lupin Flour
- 40g Whey Protein Isolate
- 55g Almond Flour
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 3 tblsp Bocha Sweet Granular Sweetener
- 40 g Salted Butter (cubed)
- 65ml Double Cream
- 65ml Warm Water
- 1/2 tsp Vanilla Extract (optional)
- Coconut Flour for dusting & folding
- Almond Milk for glazing the scones
- Preheat the oven to 160*C and very lightly butter the insides of an 8-hole silicone mould.
- I use a 60mm cylinder mould to make 8 scones and a 70mm cylinder mould to make 6 slightly larger scones (for when the kids descend)! I have also made these scones in a regular muffin tin and they are perfect, just a slightly different shape, and I simply prefer the vertical sides to a scone
- Mix all the dry ingredients together in a large bowl
- Rub in the cold, cubed, butter until the mix resembles fine breadcrumbs
- Stir the vanilla (if used) cream and warm water together. This needs to be at a lukewarm temperature, not hot or cold.
- Pour the liquid into the centre of the dried ingredients and incorporate well with a fork first and then a spoon
- The mixture will be soft and sticky. This is correct. Don't worry.
- Scoop the mixture onto your (hygienically cleaned) kitchen top or a silicone pastry mat that has been sprinkled with coconut flour. Rub a little coconut flour in your hands and gently fold the dough 2 to 3 times, adding a little coconut flour as needed to prevent it sticking to your hands.
- Shape the dough into a sausage shape 5cm in diameter. Neaten it all to produce an even sausage and then divide into 8 equal slices by dipping a sharp knife into coconut flour.
- Gently lift each slice of dough and place it, cut-side down, into each mould. Do not press down the dough or do anything else to it
- Brush with almond milk to glaze (if preferred) and bake in the centre of the oven for 16 minutes (until golden brown).
- Cool in the silicone mould for 10 minutes and then tip out onto a cooling rack until fully cooled.
- Keep in an airtight container for 3-4 days.