Classic Currant-Walnut Scones
Makes 12 scones

So dense, crumbly and rich you’ll never suspect these scones are low in carb. We love the eat them, warm, alongside a good cup of steaming espresso or Americano for an afternoon pick me up snack, but they’re great for breakfast, too.

Ingredients
2 cups almond flour
½ cup whole-wheat flour
1 tablespoon baking powder
6 packets Splenda
1/3 cup finely chopped walnuts
¼ cup dried currants
¼ tsp salt
10 tablespoons unsalted butter, cold
½ cup heavy cream
3 large egg yolks
1 tsp pure vanilla extract

Directions

1. Combine all dry ingredients, except nuts and currants, in a large mixing bowl.
2. Cut the butter into small cubes
3. Working quickly, cut the butter into the dry mixture with a fork or your fingertips until it reaches the consistency of coarse meal (with a few butter pebbles remaining)
4. In a measuring cup, lightly beat the cream with the egg yolks and vanilla
5. Make a well in the center of the dry ingredients in the bowl
6. Pour cream mixture into the well and with a fork, gently bring the dry ingredients into the wet until just combined. Add the nuts and currants. Do not over mix or the cakes will be tough.
7. Turn out onto a board “floured” with a bit of almond flour and sprinkle a bit more almond flour on top of the wet dough
8. Very gently knead the dough by folding over and flattening slightly just a couple of times. Again, do not overdo it or the cakes will be tough.
9. Gentle flatten the dough into a circle about ¾” thick.
10. Cut across the diameter, as you would a pie, to make 6 triangles, then cut each triangle in half.
11. Place the cakes on a parchment lined or buttered baking sheet and bake 20 to 25 minutes at 425 degrees.
12. Cool completely.
13. To serve, split each cake and top with fresh low-carb strawberry, blueberry, blackberry, or peach shortcake filling and a dollop of whipped cream.