Low Carb & Sugar Free Devonshire Scones. An EGG-FREE recipe that delivers the identical texture and taste of high-carb classic English scones. But only 1g net carbs.
They may not look exactly like scones, but that’s because gluten is absent. Without it, you simply cannot obtain the same, stretched fibres ‘look’ that normal scones have. And the same goes for the shape. But you know what? These taste so very similar that appearance doesn’t really matter.
Nothing screams quintessential British tea-time than scones with clotted cream and jam. So now, my keto and low-carb friends, you will rejoice in the knowledge that you can once again taste this lovely treat in all its glory.
For my non-British friends, please note that the recipe you’re about to read is not for the American cookie-like version of English scones. Traditional Devonshire scones are quite different.
How to Make Low Carb & Sugar Free Devonshire Scones
Both ingredients and method are pretty basic. However, for scones to rise properly and have the correct texture, you must be careful to work the dough minimally. That’s the golden rule, keto or not. The dough is soft, quite sticky and ‘loose’. Best handled whilst wearing food-safe disposable gloves. Ignore my advice at your peril 😉
When I baked my scones directly on an oven tray, the soft dough expanded, and they ended up looking more like little bread rolls. Great flavour. Wrong shape. So how could I rectify that? Searching for a scones mould was fruitless. Which was to be expected. Because traditional scones dough isn’t meant to go into moulds. But I needed something to create the right shape, with the classic upward rise, despite the absence of gluten. I eventually found something that helps. Not perfect, but hey, it’s the best I could come up with.
If you don’t care about making scones that look like small bread rolls, then go right ahead and bake them on a tray. But for those of you who want a more classic shape, there’s a link to the mould in the recipe.
Devonshire Cream. Cornish Cream. Clotted Cream. What’s the difference?
They are the same product. The name changes according to the British region where they’re produced. But ultimately, there’s very little – if any – distinguishable difference. True Cornish cream is recognised by European PDO (Protected Designation of Origin) and is more yellow because of the abundant carotene in the pastures that the cows graze in. Clotted cream is basically unpasteurised, full-fat milk that’s been gently heated for a long time, then cooled for several more hours. As the cream separates from the liquid, it turns to ‘clots’ – hence the somewhat inelegant name.
Serving Low Carb & Sugar Free Devonshire Scones
To fully enjoy the British tea-time experience, you should slice your scones horizontally and pile a dollop of clotted cream and some jam on top of each half. De-li-cious!
Whipped cream works fine too, so don’t worry if you can’t buy clotted cream where you are, or if you simply don’t want to buy it, or don’t like it.
Easy-Peasy Keto Jam
Put some berries in a small saucepan with a bit of allulose or erythritol, a squeeze of lemon juice and a few drops of vanilla extract (or liquid vanilla stevia). Simmer until the liquid is reduced. Let cool and you’re done. If you don’t like seeds in your teeth, pass the jam through a fine sieve. If it seems too liquid, reduce it for longer, or add a sprinkle of ground chia or flax seeds. Voilá.
Here comes the recipe.
- Yield: 8 scones
- Serving: 1 scone
- Calories: 135
- Fat: 10g
- Net Carbs: 1g
- Protein: 10g
- 40g lupin flour (U.S. option HERE) (world-wide delivery HERE - use discount code CmV5vIU8 at checkout)
- 55g fine almond flour (U.S. option HERE)
- 40g whey protein isolate (U.S. option HERE)
- 1 tsp xanthan gum (U.S. option HERE)
- 2 tsp baking powder
- 50g allulose (or erythritol - U.S. option HERE)
- a pinch of fine Himalayan pink salt (U.S. option HERE)
- 40g unsalted butter (cubed)
- 65g double cream
- 65g water
- ½ tsp vanilla extract (U.S. option HERE)
- fine coconut flour for dusting (U.S. option HERE)
- (optional) a little milk of your choice (or cream+water) for glazing
- mix dry ingredients, then add cubed butter and rub it between your fingers to create fine crumbs.
- stir double cream, water and vanilla extract together, and warm it all up a little (must be lukewarm, not hot).
- create a well in the middle of the dry ingredients and pour in the liquid; combine using a fork first, then a spoon.
- pre-heat oven to 160°C static.
- wearing food-safe disposable gloves (U.S. option HERE), scoop the dough onto a silicone pastry mat dusted with a little coconut flour.
- fold the dough 2-3 times, adding a sprinkle of coconut flour to your hands and dough as needed to stop it sticking, and shape into a sausage 4-5cm in diameter.
- dip a sharp knife into the coconut flour and cut the sausage dough in half, then each half into 2 sections and each section into half, to obtain 8 equal slices.
- place the sliced dough over a baking tray lined with non-stick parchment paper, or insert into the 60mm cylinders silicone mould I used (U.S. option HERE), without pressing down.
- (optional) brush milk (or cream+water) over the top of each scone.
- bake for 15 minutes, until golden on top.
- remove from oven, cool, slice, and serve with a dollop of keto-friendly jam (see post ˆ) and clotted cream/whipped cream.