Servings: 4 · Prep Time: 10 mins · Cooking Time: 18 mins
Total Time: 28 mins
Desserts | Low Carb
These fluffy, light and buttery low carb & grain-free English inspired scones are quick and easy to make and are perfect for a spot of afternoon tea.
- Ground almonds
- Sea salt (1 pinch)
- Konjac konjac flour (1 tbsp)
- Large egg (1, room temp)
- Large egg (1, for brushing)
- Vanilla pod
- Baking powder (1 1/2 tsp)
- Lemon juice (1 tbsp)
- Water (2 tbsp)
- Chia seeds (2 tbsp)
Begin by pre-heating the oven to 180c.
Add the almond flour, konjac flour, stevia, salt and baking powder to a bowl and mix.
In a separate bowl, add the melted butter, vanilla seeds and egg and whisk together. Bit by bit, add the dry ingredients to the wet ingredients and mix until a dough forms together.
Line a baking tray with parchment paper and roll the dough onto it. Flatten it completely (1 inch thick) and then using a cookie cutter, cut out as many circles as you can. If you don't have a cutter, simply mould the dough using your hands.
Place the circles onto the baking tray and space apart. Place in the middle (or lower shelf - but you may need to cook for longer) of the oven and bake for 18 minutes. If you find your scones brown too quickly, place a sheet of foil on top to avoid them going too golden.
While the scones cook, make your strawberry jam. Simply place your strawberries into a saucepan with water and slowly cook on low/medium heat, continuing to stir. After 10 minutes, add the lemon and chia seeds and lower the heat slightly. Continue to stir for another 5-10 minutes.
Once the scones are baked, remove them from the oven and leave them to cool completely. If your strawberry jam is done (it should have turned into a jam like consistency and the strawberries will look mushy), remove from the heat and leave to cool.
Serve the scones with a dollop of clotted cream and homemade strawberry jam. Enjoy!