Learn how to bake a low-carb version of the vanilla scones, a classic English bun, and the benefits of individual portioning.
Equipment
- Convection oven
Ingredients
- 1 cup almond flour
- 2 tbsp almond flour
- 1/4 cup coconut flour not shredded coconut
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 2 tbsp unsalted butter melted (approx. 30 g)
- 1 large egg
- 1/4 cup whole milk
- 1/4 tsp pure vanilla extract
- 2 tbsp erythritol
- Fresh blueberries, strawberries, or blackberries Optional
Instructions
Whisk the wet ingredients: In a medium mixing bowl, beat the egg. Add the milk, melted butter, and vanilla extract. Mix until well combined.
Combine the dry ingredients: In a separate bowl, whisk together the almond flour, coconut flour, sea salt, baking powder, and erythritol to ensure an even distribution.
Form the dough: Incorporate the wet mixture into the dry ingredients. Use your hands to knead the mixture until a consistent dough forms.
Shape the scones: Prepare a baking sheet lined with parchment paper. Place the dough onto the sheet and shape it into a cylinder or log, keeping it as uniform as possible.
Cut into portions: Slice the cylinder into equal portions and arrange them on the baking sheet.
Bake: Place the tray in a preheated oven at 350°F (180°C). Use the convection (fan) setting if available. Bake for approximately 12 minutes. Carefully flip the scones and bake for an additional 3 to 4 minutes. Since oven temperatures vary, keep a close eye on them; they are ready when they achieve a golden-brown finish.
Cool and store: Allow the scones to cool completely before transferring them to an airtight container. They keep well for a full week. If you live in a warm climate, it is better to store them in the refrigerator. Always keep them in a cool, dry place to prevent the fats from the butter and nut flours from becoming rancid.
1/4 tsp pure vanilla extract
2 tbsp erythritol
Optional: fresh blueberries, strawberries, or blackberries
