Children’s Tea Party Keto Funfetti Scones
How to Make It
Step 1
Preheat your oven to 325F/160 C and line a baking sheet with parchment paper. To a bowl, add the almond flour, coconut flour, ¼ cup powdered erythritol, baking powder, and salt. Whisk to combine.
Step 2
Cut the cold butter into small pieces and add it to the bowl. Using your fingers, pinch the butter into the dry ingredients until the mixture resembles coarse bread crumbs. Add 2 tbsp of sprinkles and mix.
Step 3
In a small bowl, whisk the egg, heavy cream, almond extract, and vanilla. Add to the previous bowl and stir gently until combined. The dough needs to hold together barely, so add ½ – 1 tbsp of heavy cream if it is crumbly.
Step 4
Don’t overwork the dough; you need the butter to stay cold in the dough. Transfer it onto a clean surface and shape it into a rough circle. Press until 1 ½ inch thick (3 cm) and cut into 6 wedges.
Step 5
Using a spatula, transfer the dough pieces to the lined baking sheet. Bake for 20-25 minutes until golden and risen. Remove from the oven and let cool completely.
Step 6
To a small bowl, add ¼ cup powdered erythritol and 1 tsp of water. Whisk until a thick glaze forms. If the glaze is paste-like, add ½ tsp or 1 tsp until desired consistency.
Step 7
Drizzle the glaze over the scones. Sprinkle the remaining sprinkles on top. Serve immediately or store until later.
Ingredients
- Super Fine Almond Flour – 1.25 cup
- Coconut flour – 0.25 cup
- Powdered Erythritol (Icing Sugar) – 0.5 cup
- Baking powder – 2 tsp
- Salt – 0.25 tsp
- Butter – 0.25 cup
- Raw egg – 1 large
- Heavy cream – 2 tbsp
- Almond extract – 0.25 tsp
- Vanilla extract – 1 tsp
- Sugar-free Sprinkles – 3 tbsp
- Water – 2 tsp