Low Carb Scones : Devonshire Tea : Devon A Beautiful UK County

Visit Devon in the South West UK and you may want to stay forever! It's a stunning county of great contrasts, with two beautiful coastlines, two National Parks and five official Areas of Outstanding Natural Beauty. There’s so much to see and do. From historic cities, to family-friendly beaches, tiny pebbled coves, wild and windswept bays with stunning views, and glorious green countryside The food is delicious too from Devon Crab to a wonderful Devonshire Cream Tea.

Talking of which I recently came across a wonderful low carb recipe on Karen's KETohh blog, she writes it's a Diabetic Recipe, also gluten free, Keto, LCHF. 

Karen says; "a sugar free and low carb life does not mean missing out on great tasting food such as these Low Carb Scones. I just want to clarify that this scone recipe is to make scones that go with jam and cream, otherwise known as Devonshire tea.

Delicious, nutritious and sugar free, these scones go perfectly with a cup of tea or coffee. Dress them up and serve them to impress your guests or simply have a couple of these delicious scones for morning or afternoon tea (yes please) served with butter and jam. This recipe is ideal for anyone generally trying to reduce the carbs and sugar in their life. It’s a great recipe also for diabetics, celiacs, those with gluten intolerance, and for anyone following a low carb, Keto or LCHF way of eating.

Serve these simply with butter and some Sugar Free Strawberry Chia Jam Spread or Raspberry Chia Jam Spread, or add some whipped cream for the perfect Devonshire Tea. These scones will last for 2-3 days stored in an airtight container but are also suitable for freezing as long as they are in an airtight bag. To freshen the scones or heat them up, simply microwave for a few seconds. You can also heat them in a low to moderate oven for about 5 minutes, taking care not to brown too much.

When you look at the recipe ingredients feel free to switch out the Greek yogurt for sour cream if you wish or need to. Please note that the key to shaping these scones is in letting the dough rest for 10 minutes before shaping, so that the little amount of coconut flour used in the recipe thickens it up and enables you to cut out the scones. Minimalize your handling of the dough to keep these as light as possible. Bring any scraps of dough gently back together to cut out the last few scones. 

I hope you enjoy these … if you’ve never experienced Devonshire Tea and give these a try, then you are in for an wonderful experience."

Ingredients

12 scones

250 grams almond meal/ flour
2 tablespoon coconut flour
½ cup Greek yoghurt or sour cream
1 large egg
50 grams melted butter cooled
2 teaspoons baking powder
½ teaspoon baking soda
Pinch salt
Instructions
1. Preheat oven to 180 C/350 F Fan Forced
2. Mix dry ingredients together till well blended, ensuring baking powder and soda are well mixed.
3. Add remaining ingredients and mix gently till combined.
4. Important- Leave sit for 10 mins to enable dough to thicken slightly.
5. Shape gently with hands on baking paper so that it the dough is about 3-4 cms./1.5 " thick. Using a small scone cutter (or champagne glass) cut into 12 scones. Scoop the dough gently back together, to cut the last few scones
6. Bake at 180 C/350 C fan forced for about 12-14 minutes or till cooked.
7. You can brush the tops of the scones with butter or egg just prior to baking to brown slightly but it isn't necessary.
8. Note that I don't add sweetener to this recipe because I always serve them with jam and cream. You could add a tiny amount if you wished to and some vanilla extract, but keep it to a minimum.
9. Always minimize your handling of the dough so keep them as light as possible.
10. Cut cooked scones in half with a really sharp serrated knife to serve, as they don't have any gluten in them they are a bit more fragile than normal scones.
11. If you wish to reheat or freshen scones, zap in the microwave for a few seconds or heat in a low to moderate oven for about 5 minutes.
Nutritional Information

Serving: 1 scone

Carbohydrates: 2.4g | Protein: 5.4g | Fat: 19.1g | Fibre: 2.1g

Original recipe and more can be seen here

The above recipe use 'low carb flour' and if you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question. Of course you may also be interested, or want to know more about them. If that is the case then Libby at 'Ditch The Carbs' site has a very good guide, and you can read it here

picturesque Devon country cottage - Devon images from google

Dear reader, you will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan