My parents and I went to Victoria BC when I was about 11 years old. One thing that amazed me that there would be bells ringing and that was a reminder to an afternoon tea. Scones were offered as well as tea. Being young I remember the sweet smell of those scones.
So being summer is technically here, I thought of fixing some wonderful scones to bring a little bliss into my day. I made a simple but elegant gluten free sweet buttery scone. I got little suggestions from Maria Emmerich “keto comfort foods” recipe book.
So here is my recipe for my sweet n buttery English scone.
Preheat oven to 400 degrees and prepare a cookie sheet with parchment paper.
1 1/2 cup almond flour
1/2 cup flax seed meal
1/4 cup Pyure sweetener
1 tsp baking powder
1/2 tsp sea salt
8 TB of butter (FROZEN)
1/4 cup heavy cream or coconut cream
1 large egg
1 tsp vanilla
2 tsp butter extract
1 tsp cinnamon
Blend your dry ingredients in a bowl. It’s very, very important that you freeze your butter prior to adding it to blend. Add the frozen butter to the flour mixture and mix with your fingers. You want to coat it well and should look very chunky.
Take your wet ingredients and place in a smaller bowl and add to your flour mixture blending with your hands. Add your cinnamon or you can sprinkle it on each scone before placing in the oven. The dough will be sticky. Take a spoon and scoop out of bowl and place on parchment paper. You should have about 8 spoonfuls on the cookie sheet.
Place in oven and bake for 13 minutes or until brown.
I sprinkle a little cinnamon and some coarse sea salt. But you can dress these up however you want.
Enjoy with a cup of tea. I plated my scone with butter and a little sour rhubarb relish.