Lemon almond scones with berry jam

Serves - 8

When fresh berries are in season and you fancy a treat, these low carb scones with fresh sugar-free jam makes the perfect cream tea that won't raise your blood glucose levels.

The scones are flourless and only have a small amount of sweetener added. The jam is made from fresh berries and gelatine. Citrus pectin and gelatine are both healing for the gut lining.

Serve with a little whipped cream with vanilla, or a dairy free alternative.

Ingredients

• 200g almonds (ground or flour)

• 40g coconut flour

• 2 eggs

• 100g butter (melted)

• 1 T erythritol

• 2 t baking powder

• 1 t vanilla essence

• 1 lemon (grated zest and juice)

• 250g raspberries, strawberries, cherries

• 1 T erythritol

• 1 t gelatine granules

• 3 T water

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Method

1. Preheat oven to 180 ºC / 350 F.

2. Mix all scone ingredients in a bowl.

3. Grease an 8 hole muffin tin with butter and spoon in scone batter.

4. Bake scones for 20 mins.

5. Heat strawberries, raspberries, cherries, water and sweetener in a saucepan.

6. Add gelatine granules as per packet instructions.

7. Pour into a small bowl, cool and chill in the fridge for a few hours.

8. Serve scones and jam with whipped or clotted cream.