This recipe makes 4 scone. 1 scone contains:
Pre heat oven to 180˚C / fan 160˚C / gas mark 4.
Mix together the ground almonds, MCTprocal, baking powder, Sukrin Gold, mixed spice and psyllium husk.
Add the butter and rub into dry mixture until a sandy texture is formed.
Make a ‘well’ in the middle of the mixture and then add the egg. Combine the egg and the mixture together until a thick sticky dough is formed.
Weigh and divide into four equal amounts, shape into 4 round scones. Make sure they are not too thin, approximately 2cm depth.
Place on a lined baking tray and cook for approximately 15-20 minutes.
Take out of the oven and place on a cooling rack.
Once cooled, serve with the rest of butter and double cream, you could also use carb free jam.
Serving Suggestion
Vanilla K.Yo™ or chocolate K.Yo™ could also be used as a filling.
MCTprocal and K.Yo are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet.
Always check with your dietitian what is suitable for you.
- 36g Butter - 20g for mixture, 16g to be divided between the 4 scones
- 60g Ground Almonds
- 32g MCTprocal
- 2g Baking powder (carb free)
- 20g Sukrin gold
- 1g Mixed spice
- 5g Psyllium husk
- 46g Egg, beaten
- 45g Double cream - to be divided between 4 scones
