Almond Fresh Cream Scone

Name: Almond Fresh Cream Scone
Total time: 15 min
Yield: 237 g
Ingredients: Salt 1 g; Anchor Whipping Cream (Animal-Based) 50 ml; Raw Egg 27.5 pcs; TruSweet Allulose 16 g; Almond Flour 140 g; Leavening Agent (Baking Powder) 2.5 g

Cook 15 min Difficulty EASY 1,003 kcal

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Ingredients

Main ingredients

Salt 1 g
Anchor Whipping Cream (Animal-Based) 50 ml
Raw Egg 0.5 pcs
TruSweet Allulose 16 g
Almond Flour 140 g

Seasonings/Sauce

Leavening Agent (Baking Powder) 2.5 g

Nutrition summary

Carbohydrates 40.64 g 15%

Protein 33.74 g 12%

Fat 89.18 g 73%

Serving size 237g

Cooking steps

1

Coarsely chop the almonds.
2

Combine cake flour, baking powder, sugar, and salt in a bowl and mix.
3

Add cold butter and mix by hand until the mixture becomes crumbly.
4

Add the chopped almonds and mix.
5

Pour in fresh cream and milk to complete the dough.
6

Place the dough on a floured surface and shape it into a circle.
7

Cut into desired sizes, then shape the pieces into scones.
8

Bake in a preheated oven at 180°C (356°F) for 20–25 minutes.

Almond Fresh Cream Scone

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