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Keto Chocolate and Cranberry Scones

I’m a huge fan of scones. Packed full of butter, and other indulgences, they are perfect for any special occasion or just to treat yourself to something a little bit naughty. As you may have read in the title, today I’m going to show you how to make the best Keto Chocolate and Cranberry Scones.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12
Cuisine: French
Calories: 318.7
Ingredients Method

Ingredients
  

  • 157 g vital wheat gluten with the next 6 lines, replaces 1 bag Ketonia Bread Mix (discontinued)
  • 84 g golden flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 2.5 tsp Baking Powder
  • ½ tsp Salt
  • 3 tbs Swerve
  • ½ cup dried cranberries
  • ½ cup Lily's chocolate chips
  • 1.5 cups Heavy Cream
  • 2 tbs melted butter (for brushing biscuit tops)

Method
 

  1. Preheat oven to 400*
  2. Reserve 1 tbsp bread mix for dusting the work surface. Empty the rest of the bread mix into a large bowl. Add baking powder, salt Swerve, cranberries and Lily’s.Whiskdry ingredients till well blended. Make a well in the center of dry ingredients and add cream. Using aspatula, combine ingredients till a cohesive ball is made. Empty contents onto the work surface and knead 3 or 4 times.
  3. Line abaking sheetwithparchment paper
  4. Pat or roll out dough to ¾ to 1 inch thickness. Cut with abiscuit cutter(You can even use a drinking glass).
  5. Place onSheet pan, brush with melted butter and bake for 10 to 15 minutes til GBAD. Brush with more butter when they come out of the oven.