One of my favourite treats of all times in cream tea (aka Devonshire Tea). I first tried it in an airport in Cairns, Australia and of course when I was in the UK a couple of years later I devoured it every time I saw it on a menu. In fact, I would choose lunch cafes based on whether they served cream tea!
So cream tea, unlike the name suggests, is not just tea with cream in it (which is actually not nice, you should use milk in tea if anything). Yes, you will be served a cup of hot tea but what makes it cream tea is that it’s served with a scone (pronounced like ‘scawn’, not ‘skown’ like how the Starbucks baristas have convinced Americans) with clotted (or Devon) cream and strawberry or raspberry preserves. Amazing. Clotted cream on its own isn’t lovely, but with a scone and jam it’s heavenly. HEAVENLY!!!
I found a lovely recipe for low carb scones, and switched it up a bit based on what I had in the kitchen and I think my remix actually killed it!
21/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup of oil (I used coconut oil and discovered the extra subtle coconut flavour is mahj!!)
1/4 cup of DaVinci sugar free syrup (vanilla or plain)*
2 large eggs
Mix all of the dry ingredients, add the rest of the ingredients and mix well until a stiff dough forms. Drop by 1/4 cup portions onto a baking sheet and bake at 350 degrees for 17-20 minutes. Makes 8-12 scones, depending how big you make them (I made mine smaller so I could cut down on carb/calorie intake per serving).
*I didn’t have Davinci vanilla or plain syrup so instead I used a 1/4 cup of Splenda baking sweetener and a 1/4 cup of water, and this worked out well.
The original post for this claims:
Per Scone: 294 Calories; 27g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs