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Keto All-Butter British Scones With Raspberry Chia Jam And Cream Recipe

Breakfast
Gluten Free
Quick Easy
Vegetarian
★★★★☆
4.7/5
(2734 reviews)
By Zylo Nutritionist Team
Keto All-Butter British Scones With Raspberry Chia Jam And Cream
Zylo Recipes

Description

Scones, a delightful treat that straddles the line between a cookie and a cake, are a cornerstone of British baking. These golden, buttery morsels are incredibly versatile, equally at home alongside a steaming mug of morning coffee or as part of an elegant afternoon tea spread. Their charm lies in their simplicity and satisfyingly crumbly texture.

Baked to a beautiful golden brown, each bite offers a delicate sweetness that is enhanced when paired with your favorite toppings. Traditionally, scones are served halved, offering two blank canvases for an array of delectable additions. The age-old debate of cream or jam first is a matter of personal preference and regional tradition.

Some prefer the Cornish method, generously spreading jam before adding a dollop of rich clotted cream. Others favor the Devonshire approach, covering each half with a thick layer of clotted cream, crowned with a spoonful of vibrant jam. Regardless of the order, the combination of flavors and textures is simply divine.

For a delightful twist, consider serving your scones with a variety of fruit preserves. While raspberry jam is a classic choice, blackberries, strawberries, or a medley of all three offer a unique and equally delicious alternative. These scones also pair beautifully with a dairy-free cream or butter, catering to various dietary needs.

These scones maintain their delightful texture and flavor for several days when stored in an airtight container in the refrigerator. For longer storage, they can be easily frozen and reheated in a moderate oven until warmed through, allowing you to enjoy a taste of homemade goodness whenever the craving strikes. The accompanying jam can also be frozen in individual portions, ensuring a readily available burst of fruity sweetness.

Experiment with different jams and fruit combinations to discover your perfect scone pairing.

Preparation Time

Prep Time
35 min
Cook Time
15 min
Total Time
50 min

Nutrition Information

Per 1 piece serving
C
Calories
450 Kcal
C
Carbs
15 g
Fi
Fiber
2 g
Sugar
4 g
P
Protein
6 g
C
Fats
40 g
Saturated Fats 25 g
Unsaturated Fats 12 g
Cholestrol 150 mg
Sodium 250 mg
Potassium 50 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    2 cup
    2.
    Coconut flour
    Coconut flour
    2 tbsp
    3.
    Psyllium seeds
    Psyllium seeds
    1 tbsp
    4.
    Baking Soda
    Baking Soda
    1 tsp
    5.
    Salt
    Salt
    0.25 teaspoon
    6.
    Greek yogurt
    Greek yogurt
    0.5 cup
    7.
    Raw egg
    Raw egg
    1 large
    8.
    Vanilla extract
    Vanilla extract
    1 tsp
    9.
    Unsalted butter
    Unsalted butter
    0.33 cup
    10.
    Frozen Raspberries
    Frozen Raspberries
    5 oz
    11.
    Lemon juice, fresh
    Lemon juice, fresh
    1 tbsp
    12.
    Chia seeds
    Chia seeds
    1.5 tbsp
    13.
    Monk Fruit Erythritol Blend
    Monk Fruit Erythritol Blend
    2 tbsp

Instructions

    1.
    Prepare the jam first. Place the raspberries (fresh or frozen) into a saucepan over medium heat. Add in the lemon juice and erythritol and bring to a simmer.
    2.
    Let the jam simmer on medium-high heat for 10 minutes to reduce its liquid. Occasionally stir to ensure the bottom doesn’t catch and burn. Reduce the heat then add in the chia seeds and mix through. Remove from the heat and leave to cool. The chia seeds will also help to thicken the jam.
    3.
    Preheat the oven to 350F/ 180C. Line a baking tray with baking paper. In a large bowl, add the almond flour, coconut flour, psyllium husk, bicarbonate soda and sea salt. Stir to combine.
    4.
    Melt the butter in the microwave for 30 seconds. Set aside to cool slightly. In another bowl, add the Greek yogurt, egg and whisk to combine. Drizzle in the butter and whisk quickly to form a smooth texture.
    5.
    Add the wet ingredients to the dry ingredients. Use your hands to combine and gather together to form a ball. Cover in plastic wrap and leave to chill in the fridge for 15-20 minutes, just cool enough to prevent sticking.
    6.
    Cut 2 pieces of baking paper and place the dough in between, this will help prevent sticking to the counter. Roll the dough about 1-inch thick. Use a round cookie cutter about 2-inches wide to cut rounds out of the dough and use a flat spatula to lift and transfer to the baking tray. Repeat until you have no dough left. Brush the scones with milk of choice and sprinkle the tops with more erythritol. Please note, these scones don’t rise much so it’s important to roll the dough thick. This recipe yields between 10-12 scones.
    7.
    Bake in the middle of the oven for 12-15 minutes or until lightly golden and cooked through. When done, remove from the oven and allow to cool on the tray for 15 minutes before slicing. Serve with the prepared raspberry-chia jam and clotted cream.