HOW TO MAKE KETO ALMOND SCONES (ORIGINAL) – SOFT, BUTTERY, FLAKY & SO DELICIOUS !

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Update on 12th June
Sorry individuals, I forgot to point out in the video that in advance of baking, you need to have to chill the tray of minimize dough in the freezer for 5 mins or 15 minutes in the fridge. This is to avoid the butter from melting and leaking out during baking before the scones are cooked. After chilling, bake in oven straight away.

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If you like scones, these are the very best keto scones – smooth, buttery, flaky and so mouth watering. I have experimented so considerably to get the flakiness which I in fact believed was not attainable with lower carb flours. Surprisingly, it labored ! The strategies I learnt and practiced on these scones worked wonders and I am so satisfied with the end result.

The key is the cold butter and in utilizing our fingers to mash the butter,. Then change to flattening those people parts of dough between our arms. The thin sheets of butter established will melt as the scones bake and it produces steam which pushes the flour about them and that is how we get the flaky levels. The other matter that assisted with the flakiness is the laminating of the dough which generates levels for flakiness.

With only a couple of ingredients and employing these strategies, you can create the very best keto scones which are as good, if not improved than common scones. I will be coming out with a series of scone recipes – the following 1 will be Keto Blueberry scones with lemon glaze and Keto scones with bacon (how can we not have a savory scone ! ). Stay tuned !

Now, I know some of you will be asking about working with coconut flour. I have really experimented on it but it turned out fairly dry so I need to have to readjust the recipe and attempt again. If it is effective, then you will be viewing the films right here (cross my fingers ! ).

These scones are so yummy with crème fraiche, clotted product and strawberry chia jam. I actually have a keto strawberry chia jam video clip here so if you are fascinated, just click this backlink

The recipe can be considered and printed at this connection

Diet Facts
[Total servings = 7 to 8]
Per serving
Internet carb = 5.5 g
Calories = 325
Total Unwanted fat = 29.5 g
Protein = 11 g

Elements
Almond Flour = 360 g / 3 cups
Chilly Butter = 60 g / 1/4 cup (lower into mini cubes)
Erythritol = 50 g / 1/4 cup (or any keto sweetener to taste)
Eggs = 1 huge + 1 significant egg yolk (reserve the white for brushing) [Beat with a fork]
Baking Powder = 12 g / 3 tsp
Salt = 1/2 tsp

Directions
1. Preheat the oven at 350F or 180C.
2. In a major bowl, add the almond flour, baking powder, salt and erythritol. Combine right up until nicely
combined.
3. Insert the chilly butter and use your fingers to mash the butter into compact parts. Then change to flattening these parts of dough between your palms. The slim sheets of butter established will melt as the scones bake and it creates steam which pushes the flour all over them and which is how we get the flaky layers.
4. Once the dough seems to be like crumbles then add the eggs and mix for awhile, just till you can nonetheless see the lumps and unfastened flour.
5. Pour dough onto a clean up and floured floor.
6. Use a bench scraper to drive the items of dough alongside one another and condition the dough into a rectangle then fold the two small ends. This is referred to as laminating or generating layers for flakiness. Repeat the folding for an additional time.
7. Form the dough into 3/4″ or 1″ peak.
8. Use a 2 1/2″ cutter to cut out the dough. After you have pressed the cutter into the dough, you should do not twist or change the cutter as this will seal the sides and inhibit the increase of the dough.
9. Spot the cut dough onto a baking tray lined with parchment paper.
10. Brush with egg whites and sprinkle with brown sweetener or any keto granulated sweetener.
11. Chill the tray of reduce dough in the freezer for 5 minutes or refrigerator for 15 mins. This is to reduce the butter from melting and leaking out all through baking even though the scones are not cooked but.
12. Bake for about 15 to 20 minutes or until eventually golden brown.
13. Great wholly (But who can resist a heat scone haha..).
14. These scones are very best served on the day they are produced.
15. They can be retained at home temperature for a handful of days, refrigerated for 1 to 2 weeks and frozen for months.
16. They can be reheated in the oven.

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44 Comments

  1. Linzy NHS

    The last time I made scones, they were flat and hard as rocks! Not a success.
    These look great. Hope mine turn out like them.

    Reply
  2. Linzy NHS

    Am going to make this.

    Reply
  3. Aries Moon

    Thank you…finally!! I made them and they came out fine (theyre cooling now). A good recipe and a thorough explanation is EVERYTHING!!🙌

    Reply
  4. Ammara Nisar

    I made these yesterday and as with all keto recipes i made half the recipe so I am not gutted if it doesn’t turn out good cz i wasted the ingredients 😂 honestly these were THE BEST keto scones I have had EVER. They were so easy to make and those layers were wowww. I had with clotted cream and Sf Strawberry jam sooo good. I got 6 small scones from half the recipe but ill be making the full recipe tomorrow bcz thyre all gone 😋

    Reply
  5. Rachna Rai

    Just made it and the texture and taste was just like normal scones…I would probably add only 10g of Baking powder next time the taste of baking powder really came through, otherwise good :D. Thank yoU!!

    Reply
  6. Maggie Chay

    How long in the oven if I may ask?

    Reply
  7. Michelle McLaughlin

    Your type goes away to fast.

    Reply
  8. SimpleNClassy1

    I made this today!! Oh my word- AMAZING absolutely amazing. Just tried some with my Turkey sausage casserole 😍

    Reply
  9. Stardreamie

    Almonds (apricot kernel) are the seeds (nuts) of apricots, which can be eaten or used as medicine. Native to East Asia and Central Asia. Almond contains amygdalin, which produces hydrogen cyanide after entering the human body. Excessive intake can cause symptoms of cyanide poisoning.

    Reply
  10. Joaan Yu

    Will it be wet and taste uncooked inside?

    Reply
  11. Rosa Couto

    Very good thank you and God bless you 👼🎄🙏😘

    Reply
  12. Sonia Rangel

    I have been looking for a proper Keto scone recipe…one that reminds me of scones I had while in Devon and Cornwall. At last, I believe I found it! Laminating is the key I think. Thank you so much!

    Reply
  13. Bek Parker

    Hello! I am really looking forward to making this. I was just wondering if I could use rice malt syrup or honey instead of Erythritol?

    Reply
  14. Christopher LaBiche

    How did you come up with these macros? I come up with 8 servings at 670 calories each.

    Reply
  15. Swim Betty

    Can I use coconut oil?

    Reply
  16. Danii-Elle Marie

    Can extra virgin coconut oil be used instead of butter?

    Reply
  17. Pearl Kloberie

    This look excellent

    Reply
  18. pacha mama

    These sure look like the real deal!

    Thank you very much and all the best!

    Reply
  19. Jaime Lee

    I cannot believe these scones is one of the best keto pastry I ever made. Love it!! Thank you for the recipe.

    Reply
  20. oye

    I am planning on making the second batch today. Soo good! I ended up adding a it more sweetener because of a comment I saw. It was too sweet to my liking so I am making the original recipe today. Thanks!!

    Reply
  21. Amelie

    Just eat the flour. Balance out calories. Life is too short.

    Reply
  22. dini anggraini

    I want to ask a question, can baking soda be used as a substitution for baking powder in any recipe?

    Reply
  23. Julie Cramer

    Well I don’t have a scale

    Reply
  24. Liz Thng

    May I know what texture of Almond flour did you used for this recipe?

    Reply
  25. Gayle Nykerk-Jones

    You need clotted cream for scones. Thanks for the recipe

    Reply
  26. Oenone

    Can I use coconut flour?

    Reply
  27. CARMÍN PEÑOÑURI

    Jesus, woman… My standing ovation to you 👏 this is pure art in the kitchen. Thanks for you knowledge!

    Reply
  28. Karen Leon

    They remind me of pillsbury layered biscuits 😁😋❤

    Reply
  29. 416 T.O

    Wouldn’t this be easier In a food processor?

    Reply
  30. Michelle McLaughlin

    I've tried soooo many keto bread and mug cakes and the like. I'm nervous about throwing away so much ingredients to try it.

    Reply
  31. Emily Su

    Made these today…OMG… THEY ARE PERFECT!! Thank you so much for the recipes!!

    Reply
  32. Davide Alberto Molin

    PLEASE PLEASE be aware that Almond flour (any nuts product really) is HUGELY full of PUFA (Poly Unsaturated Fatty Acids). That translates to a tons of Omega-6 you're getting with it. Omega-6, albeit essential to your diet, should never exceeed 2% of your daily intakes. A safe measure should be at max 20-25gr/day.
    Excess of Omega-6 intakes is a huge source of inflammation for your body.
    Just to make it clear, each one of the Keto scones here carries about 45gr of almond flour (that is already twice the safe amount you should take daily, if you want to err on the safe side).
    Many Keto newcomers jump into the whole Keto bandwagon without properly researching and seeing Almond flour as the holy grail of grain-substitutes. Please inform yourselves. Almonds/nuts are good in very small quantities and dangerously inflammatory otherwise.
    If you REALLY want to use this recipe please stick to max 1 of those scones (and just once or twice a week at most).
    You can make excellent scones just by using Coconut flour instead (or a mix of 70% Coconut flour and 30% Almond flour).
    Keto is a fantastic lifestyle but, as for anything in life, requires an informed and balanced approach. Stay safe.

    Reply
  33. Jennifer Yan

    The best keto scones. So moist and tastes so good with just butter. Thanks for sharing the best keto scone recipe. Loving every bits of it.

    Reply
  34. andrew crago

    Looks good ❤️ thanks for sharing

    Reply
  35. Viviane G.

    I made this today 😋😋. It is delicious! I added orange zest and glazed using the recipe you added on the blueberry version. Also, I made half recipe – beat 1 egg and 1 egg yolk, weighted and divided in two. When trying a recipe for the first time I always make half – almond flour costs more than gold!!! Next time, I want to omit the salt, add cake batter extract (to hide the almond taste) and add more sweetner – it was a bit on the savory side to my taste. These scones are better warm, so make them when you are hungry.
    I must say this scone recipe is the best I have tried thus far. THANK YOU FOR ANOTHER GREAT RECIPE ❤🙏🥰

    Reply
  36. Stalean

    They look really good, if not quite done in the center. Maybe that’s just the video, though. Thanks for sharing!

    Reply
  37. Angie Custora

    Hi pwede po ba ilagay nalang sa mixer pag gawa ng dough?

    Reply
  38. Adam Goodword

    You had me at "Buttery and flakey" ….. mmm,mmmmm!! 😀

    Reply
  39. Marijana Tadic

    Hello, almond flour de- oild?

    Reply
  40. Navi Chouhan

    Can I use coconut flour in place of almond flour?

    Reply
  41. Sabrina Gardner

    Tried them today. Did not have enough baking powder so used baking soda. They were a little soda-eee but still very good. Will make them next time with right ingredients because even though it was bad with the baking soda it was still good, if you know what I mean. Put butter and low carb syrup on one and it was excellent. On another I put a little chicken breast and good too. Okay, telling on myself, but on another two put some fresh cherries. So that was four. Did manage to wrap up the other four for later. But very good! Thank you! Oh, they were baking too fast in my oven so lowered the temp to 325.

    Reply
  42. Amathista A

    👏🏼👏🏼👏🏼🇨🇱

    Reply
  43. Mary'd To Keto

    Wow! These look so delicious! I've been trying to make good scones so this is perfect!

    Reply
  44. nancy diaz

    Wow another winner. Love the layers, obviously a must try!! Hug from P.R. 🇵🇷

    Reply

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