Paleo 'Scone with Jam and Cream'

If you are following a Paleo or Keto diet then you would not even imagine being able to have something like this! But we are here to tell you that you can!

The 'scone' is light and fresh, the jam is tart and sweet and the yoghurt 'cream' just brings it all together beautifully.

Hint: The scone can also be toasted and topped with any of your fave sweet or savoury toppings. It will also keep for up to 2 days if wrapped or sealed and placed in the fridge so it's completely portable for your lunch box or a picnic!

Tip: The jam will keep for up to a week in the fridge.

Note: We used liquid coconut cooking oil/fractionated coconut oil as it is light and has no flavour but any other oil or butter will work equally as well.

Prep time: 3 mins
Cook time: 8 mins

Breakfast

Dairy Free

Sides, Snacks & Drinks

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 free range egg

3 teaspoons of liquid coconut cooking oil or other oil of choice

2 tablespoons of blanched almond meal (20g)

1 1/2 teaspoons of coconut flour (4g)

1/2 teaspoon of gluten free baking powder

1 pinch of Himalayan or sea salt

2 tablespoons of coconut yoghurt to serve

Mixed Berry Jam

1/3 cup of 50g mixed frozen berries (can also use any frozen berries)

1 teaspoon of chia seeds

sweetener of choice (optional) depending on the sweetness of the berries used

Method

Place a small saucepan on your hotplate and heat to medium.

While it's heating combine all of the ingredients except yoghurt in a 1.5 to 2 cup glass, ceramic or microwave safe ramekin. Ours was ceramic and measured 9cm in diameter. Whisk until completely combined and smooth, set aside.

Add the frozen berries to the saucepan and heat for a couple of minutes until starting to soften. Start to mash with a fork as they thaw until you have a good ratio of fruit to liquid.

Add the chia seeds and stir for 1-2 minutes until it starts to thicken. Remove from the heat and set aside.

Place the ramekin in your microwave and cook on high for 1 to 1 1/2 minutes. It will rise quite high, once it has stopped rising continue to cook for another 5 seconds or so then check. if it's ready it will come away from the sides, be dry on top and spring back to the touch. If it needs more time use 10 second bursts to finish. The cooking time will depend entirely on the size and style of dish you use.

Remove and let sit for a minute then turn out onto a rack or board to cool slightly (can use paper towel to avoid sweating).

If you would like the jam cold you can place in the fridge while the scone is cooling, it will thicken even more once cooled.

Slice the scone in half and top with jam and your choice of coconut yoghurt.

Note: any leftover jam will keep in the fridge for up to a week.

Calories: 441
Protein: 11.7
Carbs: 13
Fibre: 4.4
Fat: 38.3

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