Ingredients:

  • 2 cups Super-fine Almond Flour
  • 1/4 cup Coconut Flour
  • 1/2 cup Keto Granulated Sweetener (Erythritol/Monk Fruit blend)
  • 1 Tbsp Baking Powder
  • 1 tsp Xanthan Gum
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Fine Sea Salt
  • 8 Tbsp (1 stick) Unsalted Butter (very cold), cut into small 1/2-inch cubes
  • 1/2 cup Heavy Whipping Cream (cold)
  • 1 Large Egg (cold)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Rum or Brandy Extract (or 1 tsp actual rum/brandy, chilled)
  • 1/2 cup Keto Powdered Sweetener (for glaze)
  • 2-3 Tbsp Heavy Whipping Cream or Milk (for glaze)
  • 1/4 tsp Rum or Brandy Extract (optional, for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, xanthan gum, nutmeg, cinnamon, and salt. Ensure the xanthan gum is evenly distributed.
  3. Add the cubed, very cold butter to the dry mixture. Using a pastry blender, a bench scraper, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs (like small peas).
  4. Whisk the cold heavy cream, cold egg, vanilla, and rum/brandy extract together in a separate small bowl.
  5. Pour the wet ingredients into the dry mixture. Use a wooden spoon or spatula to mix until just combined. The dough will be slightly sticky and shaggy.
  6. Lightly dust a surface with a tiny bit of coconut flour (or place the dough directly on the parchment paper). Gently pat the dough into a thick disk, about 1 inch (2.5 cm) high.
  7. Using a bench scraper or sharp knife, cut the disk into 8 even wedges. Separate the wedges slightly and transfer the parchment paper with the scones onto the baking tray.
  8. Crucial Chill: Place the tray in the freezer or refrigerator for 20 minutes. This ensures the fat is firm and prevents spreading.
  9. Bake the chilled scones for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the centre comes out clean.
  10. Remove from the oven and transfer the scones (still on the parchment) to a wire rack. Let them cool for 10 minutes while you prepare the glaze.
  11. Prepare Glaze: Whisk together the powdered sweetener, cream, and extract until smooth. Adjust thickness by adding a teaspoon of water or more sweetener.
  12. Drizzle the warm scones generously with the glaze. Serve immediately.