keto chocolate chip scone
Today, we've made some chocolate chip scone. For scone recipes, it is recommended to always use cold egg, cold butter and cold cream. Make sure the oven is hot enough and the scone are cold before you pop it into oven. This way, the cold butter will melt in the hot oven immediately and puff up the scone to make it flaky. It is really simple to make. Hope you like it!Total scones: 8
Ingredients
DRY INGREDIENTS
- 150 g almond flour
- 30 g coconut flour
- 20 g allulose
- 2 tsp baking powder
- 1/4 tsp baking soda
- 40 g could salt water
WET INGREDIENTS
- 1 cold large egg
- 70 ml heavy cold heavy cream
FOLD IN
- 80 g chocolate chips or amount to your liking
Instructions
- Preheat oven to 200°C (392°F).
- In a mixing bowl, add all dry ingredients and cold butter.
- With your hands, break the butter to smaller pieces. Then knead the ingredients until crumbly. Don't over knead. Cold butter should remain as small pieces.
- In a small bowl, whisk egg and cream together. Then pour the mixture in to the butter dough. Lightly fold them together.
- Fold in chocolate chips. Set the dough aside in the fridge.
- Pour the dough on a kitchen working mat. Cut the dough into half and stack on top of the other half.
- Repeat by cutting the dough into half perpendicularly and stack on top of the other half.
- Then shape the dough into the disc shape.
- Split the disc into 8 slices.
- Freeze the dough for 15 mins.
- Bake the scone 9 minutes.
Video
Tried this recipe?Let us know how it was!