I woke up this morning and needed a cream tea scone. It was that simple. Necessity being the mother of invention I created this recipe just now and holy cow, it worked. I’m recording it right now before I forget the quantities, and my future self can bake them again. They are truly delicious. We had them with butter, raspberry and strawberry keto jam and whipped cream. I’m pretty sure they would be fabulous topped with a good sharp cheese of your choice too. Though not everyone likes cheese with their scones I suppose, I might be in the minority!

K, so a few quick notes. These are not the sort of scones you can cut out, in fact it’s more a heavy solid “scoopable” light batter dough. So … they were baked in a muffin pan to keep their shape. (Otherwise they’d be pitas!)

I’m not the best egg separator and am stubborn about getting a gizmo to do that for me, so that is probably what took the longest. Separating 6 eggs! 🥴

Quick pre recipe summary so you know what you’re in for: Beat up egg whites, mix your dry ingredients in a separate bowl, and melted vanilla butter and yolks in a separate bowl too. Please don’t add the yolks to hot butter, they will make buttered scramble!

You need to work quickly with this recipe, to prevent the batter losing its cloud like airiness. Have everything ready!

Hopefully you will try these, they were a total success and surprised the heck out of me!

Ingredients:

• 6 eggs, separated
• 4 yolks
• 1/4 cup softened butter
• 1 tblsp vanilla paste
• 1 cup almond flour
• 1/2 cup protein powder
• 1/4 cup oat flour
• 1 tblsp baking powder
• 1/4 cup powdered keto sugar

Method:

• Heat your oven to 400F
• Beat egg whites until stiff and you can create zen garden patterns in the egg whites
• Soften the butter, stir in the vanilla paste
• Mix all your dry ingredients together until absolutely no clumps
• Be ready to work quickly from here
• Mix the 4 egg yolks into the cooled butter vanilla mix
• Fold s_l_o_w_l_y and g_e_n_t_l_y into the stiff egg whites
• Fold in the flour mix l_i_g_h_t_l_y
• Scoop into buttered muffin pan pronto
• Bake @ 400F for 15 minutes, or until cooked through and golden on top

Sometimes things just work out … the science of baking never ceases to amaze me.

Thanks for being here. ❤

Oh I should mention this was enough batter for 11 large scones.