Hot Cross Scones KETO (Carolyn)

 

An Easter tradition with my family.  Every Easter, my Swedish Grandma would have these for us to have in the morning with Swedish coffee (coffee made with a beaten egg to help with the acidity).  Sounds crazy but it's crazy good! My Grandma bought these rolls from Byerly's and they were delicious  I ran across this KETO version and was totally excited!!

Servings: 10 scones

Net Carbs: 3

Tips:

I find that a combination of Bob’s Red Mill flours helps produce the classic tender yet crumbly scone consistency. This recipe uses mostly almond flour, with a little coconut flour as well.

To mimic the classic hot cross bun flavors, add spices such as cinnamon, cloves, and nutmeg. Both cloves and nutmeg are quite strong, so you just want ⅛ teaspoon of each. And adding a little orange zest also helps emulate the classic flavor of hot cross buns.

Cutting chilled butter into the flour mixture also helps create that traditional scone consistency. I like to use a pastry cutter, but if you don’t own one, you can also use two sharp knives. Work the butter into the dough until it resembles coarse crumbs.

Hot cross buns typically include dried fruit, most of which isn’t keto friendly. Although cranberries are not traditional, I used some of my sugar-free dried cranberries in place of other dried fruits.

Ingredients:

Scones

• 1 ½ cups almond flour
• ⅓ cup Swerve Brown
• ¼ cup coconut flour
• 2 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ⅛ teaspoon cloves
• ⅛ tsp nutmeg
• ¼ cup butter chilled and cut into small pieces
• 2 large eggs
• ¼ cup heavy cream
• zest of half an orange
• 3 tbsp sugar-free dried cranberries chopped into smaller pieces
• ½ tablespoon butter, melted

Icing

• 3 tablespoon powdered Swerve Sweetener
• 1 tablespoon heavy cream
• ¼ tsp vanilla extract

Instructions:

Scones

Preheat the oven to 325F and line a baking sheet with a silicone liner or parchment paper.

In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, cinnamon, salt, cloves, and nutmeg.

Using a pastry cutter or two sharp knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, cream, and orange zest, until thoroughly combined. Stir in the chopped dried cranberries.

Roll the mixture into 2 inch balls and place on the prepared baking sheet. Press down to about 1 inch thick and brush the tops with the melted butter.

Bake 25 to 30 minutes, until nicely browned and just firm to the touch. Remove and let cool completely on the pan.

Icing:

Whisk together the sweetener, cream, and vanilla. Place in a ziploc bag with the tip cut off and pipe a cross over the top of each scone.

Source:  All Day I Dream About Food