It is a keeper recipe. These taste best chilled. They are super substantial, chunky scones. They are perfect eaten just as they are without butter or jam. My husband loves these and the last time I made them, he kept them all for himself. He loved eating them with his coffee in the morning. This recipe makes 16 scones, so they can easily last all week in the fridge for breakfast.
These are sturdy scones and chunky - definitely sturdier than biscuits. Quite different! I would suggest do not skip the chocolate chips as it takes the scones from boring to interesting. Very few chocolate chips are used - and just on the top - about 5 per scone.
I simply placed these on dinner plates and left them like that in the fridge, but you could put them in sealed containers, if you are taking longer to eat them.
Usually scones are best served warm. Not these ones! These are best served chilled, hence the name I gave them.
I made a double batch of my bake mix and thus had plenty left over for another day. You will need a double batch. If you don't think you will be doing baking anytime soon, you can store it in the fridge or freezer. You can also always use bake mix as a filler in meat loaf and meatballs or to bread vegetables or meats (I typically make a breading out of the bake mix, Parmesan cheese (kind in a canister), salt, pepper and Italian seasoning. I never waste any bake mix. There is no need to; so useful in a variety of ways. Typically, I keep some on hand all the time. I keep mine in a sealed container at room temperature for weeks, even in our very humid climate.
It is a good idea to use parchment paper with a cookie sheet. I have a little trick to make the parchment stick - spray the cookie sheet with nonstick cooking spray first. Even when lining loaf pans or cake pans, I do the same.
Instead of whipping cream, you can use heavy cream or heavy whipping cream. If you don't have unsalted butter, use regular butter and reduce the salt by half. Scones are not very sweet by nature, so no need to increase the sweetener. If you like you can use very finely chopped orange zest in the scones to flavor them.
Ingredients:
31/2 cups Gluten-Free Bake Mix 2, (875 mL)
OR 33/4 cups Keto Bake Mix, OR (925 mL)
almond flour PLUS 4 tbsp oat fiber (60 mL)
2 tsp baking powder (5 mL)
1/2
tsp baking soda (2 mL)
1/2
tsp salt (2 mL)
3/4
cup unsalted butter, cold, cubed (175 mL)
2 large eggs
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4
cup whipping cream (60 mL)
1 tbsp fresh lemon juice (15 mL)
11/2 tsp vanilla extract (7 mL)
1/4
cup sugar-free chocolate chips (60 mL)
Instructions:
Preheat the oven to 375°F (175°C). Line a greased cookie sheet with parchment
paper.
In
large bowl, mix Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative, baking powder, baking soda and salt.
Rub
cold butter into the dry ingredients with pastry cutter or use your fingers
(which I do) and continue until the pieces are pea-sized.
In
medium bowl, whisk eggs and sweetener together.
In small bowl, combine whipping cream and lemon juice and leave for 1or
2 minutes. Stir into eggs along with
vanilla extract. Make a well in the
crumbly dry ingredients, pour egg mixture into center and combine well, mixing
until a moist dough forms. Weigh the
dough and divide it in two by weight.
Pat
the one half into a round circle that is about half an inch thick (1.3 cm). Set the other half aside in a bowl and
refrigerate. Cut the round in half and
then in half again, so that a cross is formed.
In each quadrant, cut another slice, leaving 2 scones per quadrant. Move all the scones away from each other by
making good clean cuts. Bake about 12
minutes or until firm to the touch.
Repeat with the remaining chilled dough.
Allow to cool and then refrigerate on a dinner plate or place in a
container.
Yield: 16 Scones
1
scone
215.1
calories
5.0
g protein
18.3
g fat
0 g fiber
5.5
g net carbs
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