SCONES WITH JAM AND CREAM
13th July 2020
93.82 g fat
26.60 g protein
8.23 g CHO
Kcal: 984
Notes
It is best to divide the mixture in to 2 even portions and shape with your fingers.
You could use clotted cream but would need to reduce to 30g / 15g per scone.
This makes 2 scones, each one has: 46.9g fat / 13.2g protein / 4.1g CHO
Ingredients
- 20g Butter
- 26g Keto jam – separate recipe available
- 52g Eggs
- 4g Psyllium husk
- 90g Almond flour flurry – HOLLAND & BARRETT
- 44g Double cream
- You will also need 1 teaspoon of BARKAT baking powder and 2 teaspoons of TRUVIA granular sweetener or a sweetener of your choice.
Instructions
- Pre heat oven to 190c / fan 170c / gas 6.
- Mix together the almond flurry, psyllium husk, baking powder and sweetener.
- Rub in the butter.
- Mix with the beaten egg and leave to stand for 5 minutes
- Shape in to 2 rounds and bake in a pre heated oven for approximately 15 minutes.
- Serve with the keto jam and whipped cream – each portion has 22g of cream and 13g of keto jam.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.