Directions

1. Preheat the oven to 170°C.

2. Add the soured cream, egg, apple cider vinegar, vanilla extract, and lemon zest to a bowl. Whisk together.

3. Add the ground almonds (or alternative), linseeds, coconut flour, sweetener, baking powder, xanthan gum, and salt to a food processor to combine.

4. Add the butter to the processor and pulse until pea-sized lumps form.

5. Pour in the egg & cream mixture and fully combine.

6. Separate into 12 equal portions and form into a 'scone' shape with the help of some coconut flour on the baking tray. They won't expand much in the oven.

7. Bake for 15-20 minutes until golden, turn over and bake for about 5 more minutes to brown on the other side if needed.

8. Allow the scones to cool - they will become firmer.