GROUND ALMOND & WALNUT SCONES

[Wirrallass]

LOW CARB RECIPE


GROUND ALMOND & WALNUT SCONES

Ingredients:
250g Ground almonds
2 teaspoons baking powder
100g Walnut OR pecan pieces
50g Butter
1 Egg (Beaten)
*50g Sweetener
Pinch of salt

Method
1. Mix the dry ingredients
2. Melt the butter and add to dry ingredients
3. Add sufficient beaten egg until dough is formed
4. Portion into 10 scones
5. Place on a baking tray and cook in a moderately hot oven (180°C) for approximately 20 minutes until set & golden brown.
••• gas and fan oven temps vary

*Stevie, Truvia, Xylitol or Erythritol

NB. The recipe can be adapted by adding a small amount of cocoa powder to make chocolate Scones....Or...
by adding 25g psyllium husk powder to increase the fibre content.

10 Servings:
Per 51g Serving
252 kcal
3g Carbohydrate
4g Fibre
4g Saturated fat
50mg Sodium

ENJOY!

 

[Wirrallass]

fairy, I look forward to hearing from you ref the above scones🙂 x
WL

 

[Radders]

I might try these today: really fancy a cream tea.

 

[fairyhedgehog]

Here are some I made earlier (all right, just now then if we're being honest).

I made the chocolate version and they taste wonderful.

 

[Radders]

I'm wondering whether it would work with cheese added. Might try that.

 

[fairyhedgehog]

I'm wondering whether it would work with cheese added. Might try that.

As long as you remember to leave out the sweetener!

I found that the added cocoa powder meant I had to add a little milk to make a dough and they took slightly longer to cook. I'm not sure what changes you need to make, if any, for cheese.

 

[Radders]

As long as you remember to leave out the sweetener!

I found that the added cocoa powder meant I had to add a little milk to make a dough and they took slightly longer to cook. I'm not sure what changes you need to make, if any, for cheese.

I wonder about the butter, since the cheese will add a significant amount of fat.

 

[Ditto]

I shall pinch this recipe for the Atkins page. 🙂

 

[fairyhedgehog]

I wonder about the butter, since the cheese will add a significant amount of fat.

I didn't use all butter; I used about a third or a quarter butter and the rest sunflower oil, so at least it wasn't so much saturated fat. I don't know if you could reduce the oil/butter if you use cheese. I'm not a good cook, I just got desperate for something sweet.

Also, these seem more like rock cakes than scones to me.

 

[Radders]

I made half cheese and half according to the recipe and they are cooling on the rack. They don't look much like scones it must be said. I will report later on how they taste.

 

[Wirrallass]

I made half cheese and half according to the recipe and they are cooling on the rack. They don't look much like scones it must be said. I will report later on how they taste.

As long as they're edible that's the main thing. It's good to vary recipes according to one's taste.

 

[fairyhedgehog]

I made half cheese and half according to the recipe and they are cooling on the rack. They don't look much like scones it must be said. I will report later on how they taste.

Fingers crossed for deliciousness!

 

[Radders]

I tried one of the walnut version after tea with some butter and it tasted very good although it was very hard to split. I used Sucralose and assumed that the weight given in the recipe was the sugar weight so measured how many teaspoonfuls that amount of sugar would be. The result was not very sweet which is how I have always preferred my scones. The weight of walnuts given seemed quite high compared with the volume of dough and increased the fragility of the result so I think I need to chop them up a bit more finely.
I will sample a cheese one tomorrow.

 

[fairyhedgehog]

I tried one of the walnut version after tea with some butter and it tasted very good although it was very hard to split. I used Sucralose and assumed that the weight given in the recipe was the sugar weight so measured how many teaspoonfuls that amount of sugar would be. The result was not very sweet which is how I have always preferred my scones. The weight of walnuts given seemed quite high compared with the volume of dough and increased the fragility of the result so I think I need to chop them up a bit more finely.
I will sample a cheese one tomorrow.

I wish I'd made two different flavours now!

I'm definitely treating them like rock cakes rather than scones. I don't think there's any chance mine would split at all! And they are so high fat that I couldn't face putting any butter on them.

I wonder how long they'll keep. I've put them in a sealed plastic bag in the fridge, but there are eight left and only me eating them.

 

[Radders]

I wish I'd made two different flavours now!

I'm definitely treating them like rock cakes rather than scones. I don't think there's any chance mine would split at all! And they are so high fat that I couldn't face putting any butter on them.

I wonder how long they'll keep. I've put them in a sealed plastic bag in the fridge, but there are eight left and only me eating them.

I worried that without butter they would be dry. Already my OH has eaten two despite my telling him there are 250k in each! I will have to hide the remaining two I think. Have you considered freezing them?

 

[fairyhedgehog]

I worried that without butter they would be dry. Already my OH has eaten two despite my telling him there are 250k in each! I will have to hide the remaining two I think. Have you considered freezing them?

I shall have to watch out for my OH too then!

Freezing is a great idea. I'll do that.

 

[Radders]

Sampled a cheese one for breakfast. Lovely taste but very dry. I think a slice of tomato or cucumber would be a good addition. I may have overcooked them as my oven browns things from underneath so it can be difficult to judge when things are cooked.

 

[fairyhedgehog]

Cheese scone and cucumber or tomato sounds great!

I'm pretty sure I overcooked mine, because I usually do. I need to get the oven cleaner guy back to put a new bulb in my oven. Last time he cleaned it he crossthreaded the bulb cover and now I can't get it out!