115g Unsalted Butter, softened
75g Soured Cream
115g Ground Almonds (or other milled nuts / seeds)
20g Coconut Flour
1 Large Egg
15ml Apple Cider Vinegar
2 tsp Vanilla Extract
3.5 tsp Baking Powder
Zest of 1 lemon
1/2 tsp Salt
1 tsp Xanthan Gum
Preheat the oven to 170°C.
Add the soured cream, egg, apple cider vinegar, vanilla extract, and lemon zest to a bowl. Whisk together.
Add the ground almonds (or alternative), linseeds, coconut flour, sweetener, baking powder, xanthan gum, and salt to a food processor to combine.
Add the butter to the processor and pulse until pea-sized lumps form.
Pour in the egg & cream mixture and fully combine.
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.
Bake for 15-20 minutes until golden, turn over and bake for about 5 more minutes to brown on the other side if needed.
Allow the scones to cool - they will become firmer.
Nutrition per serving
Calories 188, Carbs (net) 2.7 grams, Protein 4.1 grams, Fat 17 grams