Almond Bacon & Cheese Scones
These are not your ordinary keto scones. They are soft and crispy at the right places, buttery, flaky and so delicious. If you follow the techniques I demonstrated in the video, you can get the flakiest scones which are as good, if not better than regular ones
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a big bowl, add the almond flour, baking powder and salt. Mix until well combined.
4. Add the cold butter and use your fingers to mash the butter into small pieces. Then switch to flattening those pieces of dough between your hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers.
5. Once the dough looks like crumbles then add the eggs, cheese, bacon and bacon fat. Mix for a while, just until you can still see the lumps and loose flour.
6. Pour dough onto a clean and floured surface. You can use either almond or coconut flour.
7. Shape the dough into a rectangle then fold the two short ends with a bench scraper. This is called laminating or creating layers for flakiness. Repeat for another 2 times.
8. Shape the dough into 3/4" or 1" height and use a 2 1/2" round cutter. After pressing down the cutter on the dough, DO NOT twist or turn the cutter as this will seal the sides and inhibit rise.
9. Place the cut dough on a baking tray lined with parchment paper or silicon mat.
10. Brush with egg yolks then chill in the freezer for 5 mins or refrigerator for 15 mins. This is to prevent the butter from melting and leaking out during baking while the scones are not cooked yet.
11. After chilling, you can quickly brush another layer of egg yolks to get a vibrant golden color. But this is optional.
12. Bake for about 18 to 20 mins or until golden brown.
13. Cool on a wire rack.
14. These scones are best served on the day they are made.
15. They can be kept at room temperature for a few days, refrigerated for 1 to 2 weeks and frozen for months.
16. They can be reheated in the oven.
[Total servings = 7]
NUTRITION INFO PER SERVING
Total carb = 7.9 g
Dietary fiber = 3.7 g
Net carb = 4.2 g
Calories = 413
Total Fat = 34.2 g
Protein = 18.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
