Keto Spiced Dark Chocolate–Hazelnut Scones
 
Makes approximately 12
Ingredients
  • 2 cups hazelnut flour
  • ¾ cup coconut flour
  • ⅓ cup granulated sugar alternative*
  • ¼ cup Dutch-process cocoa powder
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon fine sea salt
  • ⅛ teaspoon ground nutmeg
  • ½ cup cold unsalted butter, cubed
  • ½ cup chopped sugar-free milk chocolate*, divided
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  • 2 large eggs, divided
  • 1 tablespoon vanilla extract
  • ¼ cup chopped toasted hazelnuts
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together hazelnut flour, coconut flour, sugar alternative, cocoa powder, baking powder, cinnamon, salt, and nutmeg. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in ¼ cup chocolate.
  3. In a small bowl, whisk together 1 cup cream, 1 egg, and vanilla extract. Add to flour mixture, stirring with a fork just until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured** surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch fluted round cutter dipped in coconut flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones on prepared baking sheet. Freeze until firm, approximately 15 minutes.
  5. In a small bowl, whisk together remaining 1 egg and remaining 1 tablespoon heavy whipping cream to make an egg wash. Brush egg wash over tops of scones.
  6. Bake scones until golden, 15 to 20 minutes. Let cool for 15 minutes.
  7. Place remaining ¼ cup chopped chocolate in a small microwave-safe bowl. Heat in microwave oven on high in 15-second intervals, stirring between each, until chocolate melts and is fluid. Drizzle chocolate over scones. Sprinkle evenly with chopped toasted hazelnuts. Serve warm or at room temperature.
Notes
*We used Lakanto Monkfruit Sweetener and Lily’s milk chocolate.
**We used coconut flour.

RECOMMENDED CONDIMENT: Clotted cream
Recipe by TeaTime Magazine at https://teatimemagazine.com/keto-spiced-dark-chocolate-hazelnut-scones/