One of the things I started to miss first when going low carb almost a year and a half ago was my afternoon scones. The sweet scones with devon cream and jam were one of my favourite indulgences with tea in the afternoon, and the savoury cheese scones you can split in half and top with butter or even make into an egg/bacon/ham muffin for breakfast were a staple in my life.
Now thanks to the magic of Bob’s Red Mill Almond Flour, those of us on the low carb diet can stay on plan and have a delicious substitute to enjoy.
1 cup Bob’s Red Mill Almond Meal/Flour
1 tsp baking soda
1 tsp sweet substitute (I used Splenda, but you can use Stevia, Truvia, etc.)
Pinch of salt
1/4 cup cold butter
1 large egg
Blend dry ingredients in a medium bowl. Use a pastry cutter (or two butter knives) to cut in the butter until the mixture resembles coarse breadcrumbs. Add egg and mix until everything sticks together and dough comes away from sides of the bowl. Form small handfuls of dough into puck shapes and bake on non-stick cookie sheet at 350 degrees Farenheit for 14-16 minutes or until slightly golden.
This recipe makes six small scones at less than 3 net carbs per scone. You can double the recipe to make larger scones, but they tend to be drier and crumble a lot when you split them for eating. As you can see, they have surface cracks and are not smooth like scones made with flour, but they have a nice flakey/crumbly texture like scones should. The nutty flavour is subtle and not overpowering. Mouth feel wise, there is a tad bit of graininess with it being a nut meal instead of a gluten-based flour. I have done these scones using Carbquik Baking Mix to get a closer texture to flour scones, and they are good too. I actually prefer the almond flour version.
Afternoon tea tradition calls for the scones to be split in half and topped with jam and either clotted cream or devon cream. In a pinch, you can whip up heavy whipped cream for your topping if need be.
The sugar-free raspberry jam from JJ’s Country Cooking I bought a few weeks ago at the Ladner Village Farmers Market is perfect for these scones!
I love these served warm, fresh from the oven, with black tea. I’ve been using my Breville One-Touch Tea Maker (purchased on Amazon here) for over a year and a half, and just love it. It heats the water to whatever temperature you set it so that you can customize for different types of tea, lowers the tea basket, raises it when ready, and keeps the tea at your optimum temperature for one hour. You can even set it up ahead of time and set a timer and wake up to fresh, bubbly tea when you wake up in the morning (or in my case, right at 4pm tea time with my scones)
What is your favourite recipe using almond flour? Would you try making this afternoon tea treat? Please leave a comment!