Lemon Scones

Name: Lemon Scones
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 115g Unsalted Butter, softened; 60g Milled Linseed (flaxseed); 75g Soured Cream; 115g Ground Almonds (or other milled nuts / seeds); 20g Coconut Flour; 40g Truvia / Natvia / Pure Via Sweetener; 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

You'll also find this recipe on page 116 of the FFS! Cookbook.

Lemon Scones

Rated 4 stars by 10 users

Servings

Prep Time

15 minutes

Cook Time

15-20 minutes

Calories

188

Author:

Keto Fitness Club

Jam or cream first?!

Makes 12 portions - each one contains:

188 Calories / 2.7g Carbs / 4.1g Protein / 17g Fat

Ingredients

115g Unsalted Butter, softened
60g Milled Linseed (flaxseed)
75g Soured Cream
115g Ground Almonds (or other milled nuts / seeds)
20g Coconut Flour
40g Truvia / Natvia / Pure Via Sweetener
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

Directions

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.