How about a piping hot low carb cranberry scone to go with some tea? Fluffy, delicious and satisfying.
Ingredients
- 150gm Almond flour
- 2 teaspoon Baking powder
- 1 tbs Blyss Monkfruit Sweetener
- 40g Butter
- 60ml almond milk
- 1 egg
- 1 tsp Xanthan gum
- A pinch of salt
Method
- Mix flour, baking powder, Blyss Monkfruit sweetener and salt in a mixing bowl.
- Rub in the butter into the flour until it resembles breadcrumbs. Add the milk.
- Use a round tipped knife to stir the mixture into a dough.
- Knead the dough on a floured surface until smooth. Roll out the dough to about 18mm thick.
- Cut the dough using a cutter and place them on a floured baking sheet.
- Bake at 230°C or 446°F for 10mins.
