The yummiest low-carb scones

The yummiest low-carb scones

low carb scones

Your guests will love you forever if you serve them these low-carb scones slathered in whipped cream and topped with berries.

  • 35 mins
  • Serves 6
  • Intermediate

INGREDIENTS

  • 55g almond flour
  • 65g coconut flour
  • 30ml xylitol
  • 10ml baking powder
  • 2.5ml xanthan gum
  • pinch salt
  • 110g butter, softened
  • 125ml cream
  • 2 eggs, beaten
  • 10ml vanilla essence
  • whipped cream, to serve
  • raspberries, to serve

METHOD

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Combine the flours, xylitol, baking powder, xanthan gum and salt.
  3. Add the butter, cream, eggs and vanilla, and mix until just combined.
  4. Turn the dough out on a clean lightly coconut-floured work surface. Pat the dough out to 4cm thickness. Cut out 6 scones using a 6cm diameter cookie cutter.
  5. Place the scones on the baking tray and bake for 20-25 minutes or until golden brown.
  6. Serve with whipped cream and raspberries.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN AND INGE BARTSCH PHOTOS: LEE SCHWAGELE

Magazine issue date: September, 2016


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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