These fluffy, light and buttery low carb & grain-free English inspired scones are quick and easy to make and are perfect for a spot of afternoon tea.
English scones have always been a favourite bake of mine growing up, so being able to turn them into a low carb & Primal friendly alternative has been a delight. Traditionally, English scones are a plain, soft and buttery biscuit (or ball) typically enjoyed with thick clotted cream and sweet strawberry jam. While this recipe may be made slightly differently, it's tastes pretty close to the real deal and don't worry, you won't find any crumbling scones here!
These low carb English scones are still just as sweet and buttery, but minus the carbs and refined sugar. In this recipe you'll be swapping the flour for almond flour (and a touch of konjac flour - available to buy here) and the sugar for stevia - a natural sweetener. I've also made my own strawberry jam to make sure it's as natural as possible. Trust me, you really don't need a sugar-packed jam and it's really easy to make too.
I like to make my scones first and then cook the jam while the scones are in the oven. Once the scones are cooked, I'll remove them from the oven and leave them to cool completely before digging in. Patience really is key here in order to let the scones firm up.
Low carb & grain-free English scones
- 220g ground almonds
- 1 pinch sea salt
- 1 tbsp Fibrehydrate Konjac Flour
- 65g grass-fed butter, melted
- 30g stevia
- 1 large egg, room temperature
- 1 large egg, beaten (for brushing the scones with only)
- 1 vanilla pod
- 1 1/2 tsp baking powder
- 250g strawberries
- 1 tbsp lemon juice
- 2 tbsp water
- 2 tbsp chia seeds
- Begin by pre-heating the oven to 180c.
- Add the almond flour, konjac flour, stevia, salt and baking powder to a bowl and mix.
- In a separate bowl, add the melted butter, vanilla seeds and egg and whisk together. Bit by bit, add the dry ingredients to the wet ingredients and mix until a dough forms together.
- Line a baking tray with parchment paper and roll the dough onto it. Flatten it completely (1 inch thick) and then using a cookie cutter, cut out as many circles as you can. If you don't have a cutter, simply mould the dough using your hands.
- Place the circles onto the baking tray and space apart. Place in the middle (or lower shelf - but you may need to cook for longer) of the oven and bake for 18 minutes. If you find your scones brown too quickly, place a sheet of foil on top to avoid them going too golden.
- While the scones cook, make your strawberry jam. Simply place your strawberries into a saucepan with water and slowly cook on low/medium heat, continuing to stir. After 10 minutes, add the lemon and chia seeds and lower the heat slightly. Continue to stir for another 5-10 minutes.
- Once the scones are baked, remove them from the oven and leave them to cool completely. If your strawberry jam is done (it should have turned into a jam like consistency and the strawberries will look mushy), remove from the heat and leave to cool.
- Serve the scones with a dollop of clotted cream and homemade strawberry jam. Enjoy!