March 23, 2022

Scones - low carb, keto and sugar free versions (A cranberry orange and a cinnamon version here)

I was craving scones all week but never had time to make them.  The craving got strong enough that finally, the night before last, at 8:15 pm, I started to make them.  I wasn't sure what kind I would make when I started, but I saw a bag of dried cranberries (the low 50% sugar ones) in the pantry, so I decided cranberry orange would be good.  However, once you have all those ingredients out, you might as well make a second.  For simplicity sake, I decided on a simple cinnamon scone version.  I really really want a blueberry scone and I have frozen blueberries on hand so more than likely, those will get made this week.

Because the dried cranberries do have a little bit of natural sugar, those are not completely sugar free so not officially keto (which is why I just say low carb for those).  

Almond flour scones are not as good as wheat flour (obviously) but they are good.  Almond flour tends to be 'softer' and doesn't hold a crisp edge or bottom like wheat versions - which I love - but the carbs and sugar in regular scones aren't worth eating the flour version.  :)

Scones - keto/lowcarb and sugarfree versions

1 1/2 c almond flour
1/2 c coconut flour
1/3 natural sweetener
1 T gelatin powder
1/2 t salt
1 T baking powder
1/2 c whipping cream
1 egg
3 T butter
2 t good quality vanilla
1/2 c dried low sugar cranberries or for cinnamon version, 2 t cinnamon and 1/4 c natural sweetener

In a food processor bowl, place the dry ingredients (or use a regular mixing bowl and mix everything either by hand or with a mixer - up to you).  After pulsing to mix the dry ingredients a few times, add the whipping cream, egg, butter and vanilla.  Pulse until it's all mixed and starts to ball up a little bit (a very thick batter).

Add the dried low sugar cranberries if you are making that kind and then scrape the batter/dough out onto a piece of parchment paper.  If you are making the cinnamon scone, add about half the cinnamon sugar-substitute mixture over the dough and gently fold over just once or twice to cover.   Then pat out the dough into a circle shape with your hands - gently forming a round.  It was about 8-9 inches in diameter. 

If making the cinnamon version, sprinkle the rest of the cinnamon sugar substitute over all.

Use a long knife to cut the round into wedges.  About 8 or 10 depending on how large you want them.

Carefully spread them apart a bit with a spatula or knife so air can reach all the sides.

Slide a baking sheet under the parchment paper and place in a preheated 350 degree oven.

Bake until they are firm and golden - but if they start to brown too much, just place a layer of aluminum foil over them.  Mine took about 35 minutes.  Let cool at least 5-10 minutes before removing them to a wire rack to cool completely.

For the glazes, I used an orange glaze on the cranberry, and a basic cream cheese glaze on the cinnamon.

For the cream cheese version, mix about a tablespoon of cream cheese with a bit of vanilla and about a tablespoon of whipping cream and a tablespoon of sweetener.  Put in a frosting bag or a baggy and sip the corner off, squeeze over the scone. 

For the orange cranberry scones, I used a couple tablespoons sweetener and mixed in a dash of vanilla, a dash of dried orange zest, a tablespoon of whipping cream and a dash of orange extract emulsion.  Drizzled with a spoon over the scones.


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