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  • 3:1 Ratio
  • RECIPE MAKES: 4 portions
  • PREP TIME: 30 minutes
  • COOK TIME: 15 minutes

This recipe makes 4 scone. 1 scone contains:

27.3g
Total Fat
22.3g
MCT
5.9g
Protein
3.2g
Carbohydrate
282kcal
Energy

Step 1

Pre heat oven to 180˚C / fan 160˚C / gas mark 4.

Step 2

Mix together the ground almonds, MCTprocal, baking powder, Sukrin Gold, mixed spice and psyllium husk.

Step 3

Add the butter and rub into dry mixture until a sandy texture is formed.

Step 4

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.

Step 5

Weigh and divide into four equal amounts, shape into 4 round scones. Make sure they are not too thin, approximately 2cm depth.

Step 6

Place on a lined baking tray and cook for approximately 15-20 minutes.

Step 7

Take out of the oven and place on a cooling rack.

Step 8
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