Keto Scones with Berry Jam & Cream

Step 1Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Mix dry ingredients in a bowl.

Step 2Add the rub in the butter until the mixture resembles large breadcrumbs. Note that these scones tend to be a little crumbly. If you prefer a firmer texture, try adding up to 1 teaspoon of xanthan gum to the dough.

Step 3Make a well in the centre and add the yoghurt, and then use a knife to incorporate it into the flour mixture.

Step 4Pour the mixture out onto a bench top lightly floured with coconut flour. Gently bring the mixture together into a ball, and then flatten out softly to about 3 cm/ 1.2 inch thick.

Step 5Use a cookie cutter to cut out 8 scone shapes (or more if you're making a double batch), and place on a greased baking tray.

Step 6Thin the cream with a teaspoon of water, and use to brush the tops of the scones.

Step 7Bake 18-22 minutes or until browned evenly on top. Allow to cool 20 minutes on the pan, and then transfer to a wire baking to tray to cool completely.

Step 8To serve, cut in half and serve with a smear of low-carb jam (about a tablespoon per scone) and a dollop of whipped cream.

Step 9The scones will last 3-4 days in an airtight container at room temperature. For longer storage, they will last a week in the fridge, or freeze on a tray, and then transfer to a container or freezer bag. They are best served heated after defrosting.