Updated: 2 days ago
It's that time of year when everyone seems to be biting into towering scones oozing with cream and jam...what's a girl to do?! Well, we've scoured the internet for scone inspiration and have found this nice looking recipe by sugarfreelonder.com and decided to give it a go for our Live Keto Cookery this week.
So buckle up bakers...we'll be getting our scones on this week. Teapots at the ready, jam in the pan, we won't be missing out on this British summer delight...oh no! Here we go...you will need:
225g almond flour or ground almonds
60g butter melted (we'll try coconut oil too for a dairy-free version!)
1 egg large, room temperature
2 tsp baking powder
1 tsp vanilla extract
zest of 1 lemon
1 egg beaten, for brushing the tops
300g frozen raspberries
A few sliced Cheddar Strawberries
1 pot of organic clotted cream (or CoYo for a diary-free alternative)
So...without a sound hitch in sight, we will be getting our scone game on this Friday at 4pm on Facebook Live...we can't wait!! The only question that remains is, what goes first, the cream or the jam?! Hmmmm...
See you soon bakers! Pauline and Denise X
For more gluten-free and low carb recipes and how to follow an anti-inflammatory and healing diet and lifestyle, see our newly released book Primal Living in a Modern World