Thursday 9 May 2013

Low Carb Scones

Strawberry and Coconut Scones

This recipe is adapted a baker, so the all processes need to be followed for it to work properly.

I estimate that it is around 6g of carbs per scone, but they are so full of proteins and fats. You probably won’t be able to eat more than one, especially if you fill it with butter or low/no sugar strawberry jam and whipped cream ^^.

This is a great addition to a low carb diet that relies on fats for energy. There are lots of proteins, vitamins and nutrients in these scones.

Preparation time: 10 mins
Freezing time: 40 mins
Cooking time: 15-20 mins
Serving: 10 scones
Carbs per scone: 6g

  • 1/2 cup (57g) coconut flour, divided into 6 tbsp and 2 tbsp.
  • 1 tbsp (10g) golden linseed (whole).
  • 2 teaspoons (10g) baking powder.
  • 1/4 teaspoon (1.5g) salt.
  • 6 tablespoons (85g) refrigerated unsalted butter. Make sure the butter is hard and cold.
  • 60g unsweetened strawberries.
  • 3 large (150g) eggs.
  •  1/3 cup (80g) heavy whipping cream.
  • 1 teaspoon (4g) pure vanilla extract.

  • Weigh out the strawberries and chop them up into pieces. Set aside for later.
  • In large bowl mix 6 tablespoons of coconut flour, linseeds, baking powder and salt. Set aside.
  • In a small bowl mix cream, eggs, and vanilla with a fork until all combined. Set aside.
  • Cut the cold butter into small cubes and work it into your coconut flour mixture using your hands or a pastry blender until you have a course meal texture. It’ll feel quite sticky.
  • Slowly add your liquid egg and cream mixture and mix in with a fork until you have dough. Save a little bit of the cream mixture for glazing later. A tablespoon should do.
  • Add your extra 2 tablespoons of coconut flour now and mix until it thickens into a dough. What you have should be looking like scone mix by now. Let it sit for a few moments, and it will thicken as the coconut flour absorbs the liquid.
  • Mix the strawberries into the dough evenly.
  • Put the mixture in the freezer for 20 minutes.
  • Take the cold mixture out of the freezer and make ten small dough balls in your hands. Flatten them slightly as you place them on a parchment paper lined baking sheet (to make a scone shape) and then put the tray in the freezer for another 20 minutes.  Try to do this process rather quickly because you will want them to stay cold.
  • Preheat oven to 425F (218C) while you wait.
  • Take the scones out of the freezer and brush each one with the remaining cream/egg mixture to glaze them.
  • Bake for 15-20 minutes.
  • Take out of the oven and let cool on a tray.
These are to die for. They taste and look like a scone. They also fill you up for hours, so you really don't need more than one of these a day, and they're a great addition if you fancy a treat. You can adapt the recipe to suit what you like with different fruits. (Cherries, raspberries, sultanas, raisins etc.)

 Nutrition for a 19g baked strawberry scone. Mine came out at 38g, so I estimate about 6 carbs per scone. These are to die for, and in mine each one had about 6g of carbs, but they fill you up for a long time. You don’t really need more than one for a meal. 

Here's a photo of my finished scones: (Yes, I ate one before I took the photo :p).

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