Method

Clotted Cream
Preheat the oven to 100 °C.

Place the cream in a small casserole dish without a lid, and leave in the oven for 10 hours. Allow to cool and then place in the fridge for at least 8 hours, or overnight.

Gently scoop the thick layer that will have formed on top of the cream off. This is the clotted cream. Place in the fridge for 1 hour. The leftover runny cream can be used for baking or for making pancakes or crumpets.

Berry Compote
Place all the ingredients for the compote into a saucepan over medium heat. Stir and once the xylitol has dissolved, simmer for 25-30 minutes until syrupy. Leave it to cool.

Drop Scones
Preheat the oven to 160 °C. Line a large baking tray with
baking paper.

Mix the coconut flour, ground almonds, xylitol and baking powder together. In a separate bowl, whisk the egg, sour cream and orange zest.

Whisk this mixture and the melted butter into the dry mixture. Stir in the raspberries. The mixture will be quite thick. Use a large ice-cream scoop to spoon 8 scones out onto the lined tray and flatten slightly with the palm of your hand.  Bake for 20 minutes. Allow to cool for 5 minutes before serving the scones with the clotted cream and berry compote on the side.

Tip: If you don’t want to spend time making the clotted cream, the scones can be served with double thick cream or plain whipped cream. Cultured cream is a little more tangy but will work just as well.

Tip: An ice-cream scoop with a release-mechanism is the easiest way to scoop out the portions. If you do not have one, use a large spoon.