Last evening I had dinner at a fairly new thai restaurant in my neighbourhood. I ordered a sallad with filet of beef and got a plate full of grey, loose scraps of meat that were totally unedible. Left it all, the restaurant made me pay full price and I will never eat there again…
Felt sorry for myself until I decided to go home and try baking scones as comfort food. Success! Warm scones with butter and cheese and a cup of warm tea made my evening!
I used this recipie by Birgitta Höglund (a swedish low carb cookbook author that has a book coming out in USA soon), but changed the fat, added some flavour and baked them differently.
- ½ stick, or 50 gr, butter
- 5 eggs
- 2/3 cup + 2 tblsp, or 2 dl, almond flour
- 3 tblsp, or 0,5 dl, coconut flour
- 1 tblsp psyllium husk
- 2 tsp baking powder
- 1 small pinch of vanilla powder
- 1 small pinch of ground cardamom
- Salad topping or sunflower seeds to sprinkle on top
Set oven to 390 degrees Farenheit or 200 degrees Celcius.
Melt the butter and let cool.
Whisk the eggs fluffy with electric beater. Whisk in cooled butter.
Mix all dry ingredients exept for (salad topping or sun flower seeds) in separate bow.
Mix eggmixture with the dry ingredients. Let swell for a couple of minutes.
Spoon the batter in two heaps on a baking tray covered with grease proof paper.
Use the back of the spoon to spread the mixture into 2 circles about 1/4 inch, or 05 cm, thick.
Sprinkel with salad topping or sun flower seeds.
Bake in middle of oven for 15-20 minutes.
Divide each circle into 4 parts and divide the parts into top and bottom.
Eat warm from oven and don’t forget to butter them properly!