Scones & Clotted Cream Carnivore Zero-Carb Healthy, Tasty & Easy

Updated: Jul 4, 2021


400mL / 2 c heavy cream

200g / 8 oz cream cheese

1 egg

100g / 4 oz sour cream


For the clotted cream:

  1. pour the cream into a slow cooker, ideally only 1-2 inches deep

  2. Cook on warm for 12 hours, cracking the slow cooker lid (ideal temp is 180 F)

  3. remove cream from the heat and allow to come to room temperature

  4. once cool, cover and refrigerate for 8 hours

  5. once chilled, gently skim the clotted cream from the surface, leaving the thinner liquid behind

  6. gently stir together to mix the skin into the cream

For the scones:

  1. preheat oven to 180 C / 350 F fan

  2. make sure all ingredients are at room temperature

  3. whip cream cheese for 3 minutes, til fluffly

  4. gently fold in egg and sour cream

  5. fill lined cupcake tin with mix, filling each cup no more than halfway

  6. bake for 45 minutes

  7. once finished baking, crack the oven and allow to cool as slowly as possible

Helpful Amazon Links:

- scone pan

- crock pot

- best salt ever, use code meatfam for 15% off your order

As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links.

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