Keto scones with Clotted Cream and Sugar-Free Raspberry Preserves

Keto scones with Clotted Cream and Sugar-Free Raspberry Preserves

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16 Responses

  1. AutoModerator dedi ki:

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  2. Nirnaeth dedi ki:

    Imgur album with pictures of [steps]( involved:



    * 438g [experimental keto flour]( (courtesy of /u/ketoluna)
    * 22g vital wheat gluten
    * 12.5g baking powder
    * 2.5g baking soda
    * 91g granulated sugar replacement + some for sprinkling (I used Lakanto Monkfruit Sweetener – Golden)
    * 227g cold, unsalted butter, 1/4″ cubes
    * 135g heavy cream + some for brushing
    * 135g mascarpone cheese (or creme fraiche)


    * 2tsp clotted cream
    * 1tsp sugar-free preserves


    This is adapted from Thomas Keller’s plain scone recipe found in the Bouchon Bakery cookbook (pg. 68).

    Place all dry ingredients in stand mixer bowl. Mix with a paddle attachment on the lowest setting for 15seconds to combine.

    Stop the mixer, add the butter, and pulse on the lowest setting to incorporate the butter. Then mix on lowest setting for 3 minutes to fully incorpate.

    Then, with the mixer running, slowly add in the heavy cream, and then the mascarpone cheese. Mix for about 30 seconds, or until all of the dry ingredients are moistened by the wet ingredients.

    Scrape down the sides and transfer the dough to a work surface. Press the dough into a 6″x9″ block with a smooth top.

    Wrap the dough in plastic film, and refrigerate for 2 hours.

    When firm, cut the dough into six 3″x3″ blocks. Then, cut on the diagonal to form 12 triangle scones. Cover in plastic film and freeze at least 2 hours.

    The scones will be baked from frozen, so you can keep the frozen, raw scones in the freezer for up to a month.

    To bake, preheat conventional oven to 350F, or a lower temp if you have a convection oven.

    Brush some heavy cream on top of your scones, and then sprinkle some fake sugar on top.

    Bake for 25-28 minutes (or shorter for convection oven).

    Let cool completely on a cooling rack before serving. Serve with some clotted cream and sugar-free preserves!


    * Calories: 393.78
    * Net Carbs: 1.14g
    * Fat: 27.08g
    * Protein: 23.55g

  3. bobjohnsonmilw dedi ki:

    Clotted cream is the worst name for food I’ve ever heard. Other than spotted dick, anyway.

  4. simonjp dedi ki:

    Ahh, the age old jam-then-cream or cream-then-jam fight hasn’t been started yet? Then please, allow me to make the opening gambit:

    It’s jam then cream, you Devonian heathen!

  5. RedHeadedJess dedi ki:

    I was just thinking how much I missed having scones with clotted cream. Thanks for sharing.

  6. peachywhiner dedi ki:

    This is gorgeous.

  7. 33483 dedi ki:

    I thought it was pizza at first, looks good though

  8. dragoneyz2U dedi ki:

    Oh how I miss clotted cream!!

  9. italianblend dedi ki:

    What is clotted cream?

  10. TerranTitan dedi ki:

    Everything is better with carbon fiber

  11. mrhoopers dedi ki:

    Looks amazing! Will try! How were the raspberry preserves? The ones I’ve tried were like kool-aid.

  12. ellysbelly dedi ki:

    *cries in celiac and nut allergy*

  13. ketonelarry dedi ki:

    A few months ago i made a big batch of ketoluna’s experimental keto flour. It is unbelievably good and creates an incredible texture just like regular four.


    My keto brother and i both refer it as the “ass blaster” flour because both of us got crazy amounts of gas and bloating. Even when we ate modest or small portions we could still feel it. We think it was the inulin fiber and I’m not sure how important that is in her recipe and if it could be changed fo psyllium. After reading online we found that some people are heavily affected by inulin fiber and most are not.

    I mean this as a caution for people who haven’t tried it and also a recommendation that everything i made with that stuff was incredibly good.

  14. SecretlyDevine dedi ki:

    Oh my! I’ve only had clotted cream once and it was heavenly. I’m seriously going to give this a go.

  15. SmutWithClass dedi ki:

    Where can I buy good clotted cream?

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