Keto All-Butter British Scones With Raspberry Chia Jam And Cream
How to Make It
Step 1
Prepare the jam first. Place the raspberries (fresh or frozen) into a saucepan over medium heat. Add in the lemon juice and erythritol and bring to a simmer.
Step 2
Let the jam simmer on medium-high heat for 10 minutes to reduce its liquid. Occasionally stir to ensure the bottom doesn’t catch and burn. Reduce the heat then add in the chia seeds and mix through. Remove from the heat and leave to cool. The chia seeds will also help to thicken the jam.
Step 3
Preheat the oven to 350F/ 180C. Line a baking tray with baking paper. In a large bowl, add the almond flour, coconut flour, psyllium husk, bicarbonate soda and sea salt. Stir to combine.
Step 4
Melt the butter in the microwave for 30 seconds. Set aside to cool slightly. In another bowl, add the Greek yogurt, egg and whisk to combine. Drizzle in the butter and whisk quickly to form a smooth texture.
Step 5
Add the wet ingredients to the dry ingredients. Use your hands to combine and gather together to form a ball. Cover in plastic wrap and leave to chill in the fridge for 15-20 minutes, just cool enough to prevent sticking.
Step 6
Cut 2 pieces of baking paper and place the dough in between, this will help prevent sticking to the counter. Roll the dough about 1-inch thick. Use a round cookie cutter about 2-inches wide to cut rounds out of the dough and use a flat spatula to lift and transfer to the baking tray. Repeat until you have no dough left. Brush the scones with milk of choice and sprinkle the tops with more erythritol. Please note, these scones don’t rise much so it’s important to roll the dough thick. This recipe yields between 10-12 scones.
Step 7
Bake in the middle of the oven for 12-15 minutes or until lightly golden and cooked through. When done, remove from the oven and allow to cool on the tray for 15 minutes before slicing. Serve with the prepared raspberry-chia jam and clotted cream.
Ingredients
- Almond flour – 2 cup
- Coconut flour – 2 tbsp
- Psyllium seeds – 1 tbsp
- Baking Soda – 1 tsp
- Salt – 0.25 teaspoon
- Greek yogurt – 0.5 cup
- Raw egg – 1 large
- Vanilla extract – 1 tsp
- Unsalted butter – 0.33 cup
- Frozen Raspberries – 5 oz
- Lemon juice, fresh – 1 tbsp
- Chia seeds – 1.5 tbsp
- Monk Fruit Erythritol Blend – 2 tbsp