FOOD STORIE'S SCONES WITH ALMOND FLOUR
9 1/2 ounces almond flour (2 1/2 cups)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup oil
1/4 cup Da Vinci sugar free syrup, plain or vanilla flavor *
2 large eggsMix the dry ingredients in a medium to large mixing bowl. Add the remaining ingredients and stir until a stiff dough forms. Drop by 1/4 cup portions onto a baking sheet. Bake at 350 17-20 minutes until golden brown and firm to the touch.
Makes 8 scones
See AlsoFree Printable Recipe Pages 8.5X11 | PrintableeCranberry Orange Bread Recipe - Chocolate Covered KatieEasy Hashbrown and Egg Breakfast Casserole RecipeClean Eating Minestrone Soup Recipe* If you don't have sugar free syrup, use 1/4 cup water and liquid sweetener of your choice equivalent to 1/4 cup sugar. Add a little vanilla if you like. The nutritional counts are based on using a carb-free sweetener. If you use granular Splenda you will need to count the additional carbs. That would add about 1 carb per serving.
Per Scone: 294 Calories; 27g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs
Food Stories posted this at Low Carb Friends but he put chocolate chips in his. That didn't appeal to me. It's been so long since I last had a scone or a real biscuit that I'm not sure if the consistency of these is quite like either one. In any case, they're very good and I think they'd make wonderful shortcakes for strawberry shortcake. Or, if you omit the syrup and just use water, you could top these with creamed chicken or sausage gravy.
Although I used oil as Food Stories suggested, I think I might use unsalted butter next time instead for a more buttery flavor. They're fine as they are though and there's a chance that the water in the butter would affect the texture. I did change the mixing instructions. I saw no reason to combine the liquid ingredients in another bowl before adding them to the dry ingredients. That would only be necessary if you had to cut in the fat first and that's not the case with this recipe. I baked mine in my whoopie pie pan and wasn't all that pleased with the appearance that gave them. I think they would have looked more scone-like had I just dropped them onto a baking sheet and left the batter craggy on the top. I made the mistake of smoothing the tops to spread the batter in the tin which accounts for the odd appearance of mine. You can see how Food Storie's scones looked if you visit the link above at Low Carb Friends. Click the photo to see a close-up.
UPDATE 2/10/13: After I made these, I ate a couple and then froze the rest thinking I'd use them later for strawberry shortcake. Well, I was going to do that the other day but, when I tasted one of them, I realized that the texture wasn't going to be suitable for shortcake. I don't know if the texture changed from freezing them, or if I've just forgotten what they were like fresh, but the texture is now just like a slightly chewy yeast roll. I've been eating them with butter on them and they're great as is. They're so good that I've changed the rating to four stars. I think they'd be really good as burger buns but I think they might be a little too high in carbs if I make them twice the size in my muffin top pan instead of whoopie pan size. They would be fine though for slider size burgers or for small sandwiches with cold cuts.
UPDATE 2/13/13: I made another batch of these today but made them as drop scones instead of spreading them in the pan and smoothing the tops. The texture came out a lot more scone/biscuit-like this time with lots of crunchy, craggy bits on the outside. They're very nice fresh from the oven. I'm still not sure if the texture will change by freezing them though. Most of this batch will go in the freezer so I will find out eventually and report back. Also, this time I used water and liquid Splenda in place of the vanilla syrup and that worked fine. Below you can see how they looked this time (click the photo to see a close-up):
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.
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FAQs
How many carbs are in keto scones? ›
How many carbs are in keto scones? For one serving, these blueberry keto scones have only 4.15 grams of net carbs. Best of all, they taste as good as regular scones, so you won't miss the carbs at all.
What is the best flour for scones? ›Use pastry flour for the lightest scones. All-purpose plus pastry flour also works, but don't omit the pastry flour. "Once you've shaped your scones, chill them before baking," Youngman says. "You can use that time to preheat the oven so the kitchen doesn't heat up while you make the dough.
What is my net carb limit on keto? ›On the keto diet, you are allowed to have no more than 50 grams of net carbs per day – and the fewer, the better! But by focusing on “net” rather than “total” carbs, you won't be denying your body the essential fiber it needs for proper function.
Is keto bread really zero carbs? ›The keto diet promotes no grains, starches, sugars or preservatives, and Aldi's L'Oven bread has three out of the four of those features. Technically, it does have zero net carbs, though, and most keto diets aim for limiting carbs to 20 to 50 grams per day.
What to avoid when making scones? ›- Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
- Only using all-purpose flour. ...
- Overmixing the dough. ...
- Not chilling the dough before baking. ...
- Baking them ahead of time.
Keeping scone dough as cold as possible prevents over-spreading. When scones over-spread in the oven, they lose the flaky, moist, and deliciously crumbly texture. In other words, they're ruined. But the easiest way to avoid disaster is to use cold ingredients like cold heavy cream, egg, and butter.
What is the secret to making scones rise? ›Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.
How many carbs are in 2 chaffles? ›Chaffles Nutrition And Carb Count
But in general, assuming you use real, whole milk cheese like cheddar or mozzarella (as opposed to cream cheese or American cheese), chaffles are entirely carb-free. A typical serving size of two chaffles contains roughly: 300 calories. 0g total carbs.
The favorite choice for the term "Scones" is 1 Scone which has about 19 grams of carbohydrate.
How many carbs in a sugar free scone? ›| Calories | 198.4 |
|---|---|
| Cholesterol | 22.3 mg |
| Sodium | 108.2 mg |
| Potassium | 38.4 mg |
| Total Carbohydrate | 26.5 g |
Does keto flour have carbs? ›
Here's why we're excited about Keto Wheat Flour: It has just 4g net carbs per serving. Its total net carbs are 80% less than that of all-purpose wheat flour. It can be used as a 1:1 replacement for wheat flour, making it incredibly easy to use for baking.