• 3:1 Ratio
  • Preparation time: 30 minutes
  • Cooking time: 15 minutes
  • Recipe makes 4 portions

This ketogenic diet recipe provides approximately:

Nutritional content Per 1 scone Per 4 scones
Fat 27.3g 5.0g LCT 109g 20g LCT
22.3g MCT 89g MCT
Protein 5.9g 23.4g
Carbohydrate 3.2g 12.9g
Energy (calories) 282kcal 1126kcal


Ingredients Quantity
Butter - 20g for mixture, 16g to be divided between the 4 scones 36g
Ground Almonds 60g
MCTprocal 32g
Baking powder (carb free) 2g
Sukrin gold 20g
Mixed spice 1g
Psyllium husk 5g
Egg, beaten 46g
Double cream - to be divided between 4 scones 45g


  1. Pre heat oven to 180˚C / fan 160˚C / gas mark 4
  2. Mix together the ground almonds, MCTprocal, baking powder, Sukrin Gold, mixed spice and psyllium husk.
  3. Add the butter and rub into dry mixture until a sandy texture is formed.
  4. Make a ‘well’ in the middle of the mixture and then add the egg.
  5. Combine the egg and the mixture together until a thick sticky dough is formed.
  6. Weigh and divide into four equal amounts, shape into 4 round scones. Make sure they are not too thin, approximately 2cm depth.
  7. Place on a lined baking tray and cook for approximately 15-20 minutes.
  8. Take out of the oven and place on a cooling rack.
  9. Once cooled, serve with the rest of butter and double cream, you could also use carb free jam.

Serving Suggestion

Vanilla K.Yo™ or chocolate K.Yo™ could also be used as a filling.

MCTprocal and K.Yo are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet.

Always check with your dietitian what is suitable for you.

Always check with your dietitian what is suitable for you.