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Panda Flour® Sweet Scones
Rated 5.0 stars by 1 users
Category
Panda Flour Recipes / Sweet Treats / Nut Free / Vegetarian
Author:
Keto Fitness Club
Servings
4
Makes 4 scones - each scone contains:
208 Calories / 15.4g Fat / 2.6g Carbohydrates / 6.7g Protein / 15.5g Fibre
Nutritional information for the whole recipe, if you'd like to divide by a different quantity:
836 Calories / 61.9g Fat / 10.6g Carbohydrates / 27.0g Protein / 62.3g Fibre
As with all UK labels, the carbohydrate value is already net carbs - do not subtract the fibre.
Ingredients
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75g Panda Flour®
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25g Sweetener (an Erythritol & Monkfruit or Erythritol & Stevia mix)
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10g Inulin
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10g Whey Protein (either unflavoured or vanilla) - we use Bulk Powders
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6g Fast-Acting Dried Yeast (usually one packet, which is 6-7g)
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Optional: 2g Freeze-Dried Raspberries
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½ tsp Baking Powder
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½ tsp Salt
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94ml Warm Water (40°C)
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2 Medium Eggs
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50g Olive Oil
Directions
Preheat the oven to 170°C.
Weigh all dry ingredients in a bowl - stir to combine well.
In a separate bowl combine the eggs, oil and warm water (40°C).
The mix can be combined using a stand mixer with paddle, food processor with dough blade, or by hand.
Add the dry ingredients to the wet and fully mix. 1 minute in mixer / processor or 3 - 4 minutes by hand until it forms a thick smooth dough.
Place the dough on a work surface and either use a chopping board to press the dough to around 5cm deep and use a cutter to create your scones. Alternatively, divide the dough into equal portions and press each into the dough cutter.
The best method for a perfect panda scone is to steam the dough for 5 minutes. This can be done using a tiered steamer or ninja foodi. Preheat the steamer and place the dough parchment paper in the top tier / high rack.
Steam for 5 minutes on medium heat. Once steamed, the dough will be firm and easy to handle.
Move the scones from the steamer to a lined baking tray and bake for 8 -10 minutes at 170°C. To get a perfect golden colour, apply an egg wash before baking.