Low carb, gluten free scone recipes made from almond flour abound on the internet. I've found them to be too dense and heavy, almost too rich for my tastes. So, I set out to make a scone that's lighter in texture, with a subtle flavor that doesn't overpower...in other words, the perfect scone for a traditional English tea. A cream tea is a speciality of Devon and Cornwall counties and is a form of afternoon tea consisting of scones, clotted cream and jam. The true stars of this delightful past time are the clotted cream and jam, so the scone is actually just a vehicle to get these yummies from the plate to your mouth! The coconut flour imparts a softer, more delicate texture than you can get using almond flour alone and, for that reason, I think these are the best scones I've ever made. They are slightly sweet with a subtle vanilla flavor that is perfect for hosting your very own cream tea.
Best Low Carb Vanilla Cream Scones
Makes 8 scones
1/2 cup coconut flour
1/2 cup almond flour
2 tablespoons granular erythritol sweetener (I used LaKanto Monkfruit sweetener)
3/4 teaspoon stevia powder (I used Sweet Leaf brand)
2 teaspoons baking powder
1/4 teaspoon salt (reduce to a pinch if using salted butter)
5 tablespoons very cold butter (unsalted preferred), cut into cubes
1/2 cup heavy cream (or full-fat coconut milk)
2 large eggs
2 teaspoons vanilla extract
Plus coconut flour for dusting board
1. Preheat oven to 350 degrees F. Cover a baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together all the dry ingredients until well mixed. Add cubed butter and, with a pastry cutter or two knives, cut butter into the dry ingredients until it is coarse, pea-size crumbs.
3. In a separate bowl, vigorously whisk together the eggs, cream and vanilla extract until thick and well combined. Add to the dry ingredients and stir quickly with a fork to combine thoroughly. Allow the batter sit for a few minutes until the coconut flour absorbs the liquid and a soft dough forms.
4. Dust a board or your countertop lightly with coconut flour. With a rubber spatula or your hands, gather the dough into a ball and put it onto the board. Lightly dust the top of the dough with more coconut flour. Using your hand, pat and shape the dough into a 6-inch circle that is about 3/4-inch thick. Try not to overwork the dough. Cut evenly into 8 wedges (like you're cutting a pie) and place the wedges on the prepared baking sheet, being sure to allow space between each wedge because the dough with puff a bit while baking. Bake in the preheated oven for about 20 minutes, or until the bottoms and outer edges are golden brown and the tops are just beginning to brown.
5. Let cool on the baking sheet for a few minutes, then carefully transfer to a wire rack to cool completely. Serve at room temperature with clotted cream or butter and sugar free jam (here is a good recipe: https://www.lowcarbmaven.com/low-carb-sugar-free-strawberry-jelly/). Store leftovers in an airtight container.
Nutritional Information per serving (1 scone, no toppings): 206 calories, 8 g carbohydrate (3.3 g dietary fiber, 1 g sugars, 3 g sugar alcohols), 18.4 g total fat (9.6 g saturated fat, 0 g trans fat), 86 mg cholesterol, 238 mg sodium, 101.5 mg calcium, 83 mg potassium, 508 mg Vit A, 4.5 g protein. Net Carbs per serving: 4.7 grams.
Recipe by Kathy Sheehan, copyright 2017
All rights reserved. Please do not duplicate without the author's permission.
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