Скачать или смотреть HOW TO MAKE KETO ALMOND BACON & CHEESE SCONES - BUTTERY, FLAKY, FLAVORFUL & DELICIOUS !

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These are not your ordinary keto scones. They are soft and crispy at the right places, buttery, flaky and so delicious. If you follow the techniques I demonstrated in the video, you can get the flakiest scones which are as good, if not better than regular ones. As a matter of fact, my carb eating family members and friends commented that they taste better than the regular ones so this makes my effort really worth it.

This is my third video on keto scones - bacon and cheese. The first video featured the original version while the second video was the blueberry scones with lemon glaze. Check them out if you have not seen them.

The key is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers. The other thing that helped with the flakiness is the laminating of the dough which creates layers for flakiness.

These bacon and cheese scones are so flavorful and tastes amazing. If you love savory scones, you have got to try them.

The recipe can be viewed and printed at this link ;

https://www.lowcarbrecipeideasofficia...

[Total servings = 7]
NUTRITION INFO PER SERVING
Total carb = 7.9 g
Dietary fiber = 3.7 g
Net carb = 4.2 g
Calories = 413
Total Fat = 34.2 g
Protein = 18.1 g

INGREDIENTS
Almond flour = 360 g / 3 cups
Cold butter = 60 g (cut into small cubes)
Baking powder = 12 g / 3 tsp
Salt = 1/4 tsp
Eggs = 2 large
Egg yolk = 1 for brushing
Mozzarella cheese = 100 g
Bacon (Pan fried and fat reserved) = 150 g
Bacon fat = 30 ml

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a big bowl, add the almond flour, baking powder and salt. Mix until well combined.
3. Add the cold butter and use your fingers to mash the butter into small pieces. Then switch to flattening those pieces of dough between your hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers.
4. Once the dough looks like crumbles then add the eggs, cheese, bacon and bacon fat. Mix for a while, just until you can still see the lumps and loose flour.
5. Pour dough onto a clean and floured surface. You can use either almond or coconut flour.
6. Shape the dough into a rectangle then fold the two short ends. This is called laminating or creating layers for flakiness. Repeat for another 2 times.
7. Shape the dough into 3/4" or 1" height and use a 2 1/2" round cutter. After pressing down the cutter on the dough, DO NOT twist or turn the cutter as this will seal the sides and inhibit rise.
8. Place the cut dough on a baking tray lined with parchment paper or silicon mat.
9. Brush with egg yolks then chill in the freezer for 5 mins or refrigerator for 15 mins. This is to prevent the butter from melting and leaking out during baking while the scones are not cooked yet.
10. After chilling, you can quickly brush another layer of egg yolks to get a vibrant golden color. But this is optional.
11. Bake for about 18 to 20 mins or until golden brown.
12. Cool on a wire rack.
13. These scones are best served on the day they are made.
14. They can be kept at room temperature for a few days, refrigerated for 1 to 2 weeks and frozen for months.
15. They can be reheated in the oven.