Easy and quick to make with only 6 ingredients! Fluffy, light and moist grain free English scones – best enjoyed with strawberries and cream. Perfect for low carb and keto diets.
Decluttering, guys. It’s wonderful!
I’m moving house next week, which means that my place looks like a bomb site (orderly chaos, but you get the picture). Everything has been pulled out of the attic. No pictures on the walls. There are boxes everywhere.
There has been one major silver lining amidst this mother-load of extra work: getting rid of unnecessary stuff.
Over the last few weeks I have been collecting bags and bags of children’s clothes, books we never really liked, toys and bric-a-brac and shipped it off to local charity shops.
Living lighter feels goooood!
I kind of feel like telling the movers to take the rest away and keep it. And I can begin a totally clutter-free, minimalist and totally zen existence.
My kitchen is the only safe zone left in the house. It looks untouched, normal, box-free – for now. So, to distract myself from packing, I decided to treat us to some proper English scones – healthified, naturally.
Easier said than done!
My first specimen were so hard you could have used them as cannonballs. Edible, but definitely not shareable.
I changed the quantities here and there, and my second attempt was the bulls-eye (lucky that, because I would not have had time nor the energy for a third attempt).
Say hello to the fluffiest and deliciously moist grain free English scones!
The key to success here is to work cold butter into the almonds – I did this with my fingers, which was kind of fun. Then I added the egg and mixed with a fork until everything was just combined.
The first time round I had just chucked all ingredients into a food processor and ended up with a heavy clump of dough that had not an iota of air left in it.
I recommend you cool the dough in the fridge before forming the scones and baking them. This is something I was actually too impatient to do myself. I believe if you cool the dough the scones will retain their disk shape better when you bake them. Mine lost their perfectly sharp sides and spread out a little bit.
If you’re busy packing like me and don’t mind, by all means, skip this step.
We ate these grain free English scones with whipped double (heavy) cream and sliced strawberries. They would also be great with sugar free jam – I don’t have a sugar free strawberry jam recipe in my repertoire yet, buy you could have them with my raspberry vanilla chia jam or this sugar free blueberry jam.
Fun fact: According to the Webster’s Dictionary, scones were invented in Scotland in the 16th century. They became popular as a tea time treat through Anna, the Duchess of Bedford, who loved them so much she rang for them every afternoon a 4 pm.
No time for high tea? Grain free English scones can, naturally, also be enjoyed for breakfast.
Grain Free English Scones
- 250 g / 2 1/2 cups almond flour NOT super-fine (to my UK readers - ground almonds work fine here)
- 60 g / 1/4 cup cold butter, unsalted
- 45 g / 1/4 cup granulated sweetener
- 2 tbsp thick double/heavy cream
- 1 medium egg
- 2 tsp baking powder
- 1 tsp xanthan gum optional
- optional: 1 tsp vanilla extract or vanilla bean powder
- Combine the dry ingredients in a bowl.
Cut your butter into little cubes and work it into the almond flour, rubbing with your hands, until the butter cubes are gone and the mixture resembles crumbles.
- Add the double cream and the egg. Mix with a fork until combined.
- Form a big ball, cover with cling film and let the dough chill in the fridge for 20 minutes.
- Preheat the oven to 180 Celsius/350 Fahrenheit.
- Form 8 balls with your hands (mine weighed around 50g each) and flatten until they resemble fat discs.
- Bake on a baking sheet lined with parchment paper for ca 18 minutes or until lightly browned.
- Let the scones cool down before cutting. They are a little more crumbly and delicate than regular wheat scones. That's why I used a smooth (not a serrated) knife for cutting.
- Fill with whipped double cream and sliced strawberries or sugar free strawberry jam.
I calculated the nutrition info for 1 scone without filling (cream/jam/strawberries). My scones weighed around 50g each.
The scones in the images are made with ground almonds, which is equivalent to regular / coarser almond flour in the US. If you want to use super-fine almond flour, I suggest you reduce the amount of almond flour by 1/4 cup as super-fine almond flour absorbs more liquid.
The xanthan gum is optional - it gives baked goods a stronger crumb structure. The scones in the images are baked without. If you don't use xanthan gum, definitely wait until the scones are fully cooled before you cut them.
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