bread, cookies and biscuits, desserts, keto and low carb, quick bread, recipes, sugar free

Best Keto Almond Flour Scones

These are the Best Keto Almond Flour Scones, in my opinion, they are buttery, soft and with crumb edges. It is very easy to make and calls for only 6 ingredients. Serve it with clotted cream and strawberry jam for a perfect traditional English afternoon tea. These scones are with fewer carbs and sugar, but if you are up for the traditional scones recipe, you can try my Basic Scones.

Before I went on a Keto lifestyle over a year ago, I used to love English scones – both traditional and fun ways of making them. They are slightly crumbly, buttery and very comforting to eat. My most favorite scones I’ve made as of today is the Caramilk Scones drizzled with my Homemade Salted Caramel Sauce. I terribly missed it, and that’s why I need to create a recipe for scones that is Keto-friendly.

Are these Scones Keto-Friendly?

These scones are made with almond flour which is considered to be one of the most used flour in Keto recipes because it is low in carbs.

I chose almond flour for this recipe because coconut flour tends to get dry. I want my scones to be moist and soft. Even better, almond flour has a slightly nutty taste, sweet, and is gluten-free.

What’s the Difference between English Scones and American Scones?

I have learned that English Scones are more traditional. It is made to be eaten with a filling, usually with butter and jam. In this recipe, I used clotted cream or whipped cream and topped with Natvia sugar-free strawberry jam.

While American Scones are often topped with a sweet glaze and studded with blueberries, chocolate chips, and more. Check out this Blueberry Lemon Scones I made in the past.

You may also like my other scones recipes: Cheese Scones, Apple Caramel Scones, and Easy Cheese Scones.

If you prefer cookies, check out –> NY Levaine Double Chocolate Cookies

How to Make the Best Keto Almond Flour Scones?

Preheat the oven to 350 degrees F or 180 degrees C. Then in a medium bowl, combine all the dry ingredients – almond flour, sweeter, and baking powder. In a separate bowl, mix the wet ingredients – melted butter, lemon zest, vanilla and egg. At this point, you can combine the wet ingredients with the dry ingredients. Stir well until a dough forms. You can also use an electric hand mixer. Form a dough ball and place it onto a baking pan lined with parchment paper. Flatten into a disc shape with a rolling pin, about an inch thick. Using a cookie cutter, cut out 5-6 scones. Place them apart from each other. Then brush the tops with beaten egg. Bake the scones for 18-22 minutes until golden. Let cool completely in the baking pan. These scones may break when hot, but they firm up once they are cooled down.

If you prefer crinkles, you need to check this out –> Cheese Crinkles, Chewy Choco Butternut Crinkles, Chocolate Crinkles, and Ube Crinkles.

Best Keto Almond Flour Scones

Kate
These Best Keto Almond Flour Scones are slightly nutty and has a sweet taste. Lovely crumbly edges and it's soft and moist. It is best partnered with a slop of whipped cream and strawberry jam. It is Keto/Low Carbs, Sugar-Free and Gluten-Free.
Prep Time 10 mins
Cook Time 20 mins
Course Snack
Cuisine American, British
Servings 6 servings
Calories 385 kcal

Equipment

  • Baking Tray

Ingredients
  

  • 2 cups almond flour finely ground
  • ¼ cup Natvia sweetener or sweetener of your choice
  • 1 ½ tsp baking powder
  • ¼ cup butter melted, unsalted
  • 1 large egg
  • 1 tsp vanilla extract
  • zest of lemon
  • 1 large egg beaten, for egg wash

Instructions
 

  • Preheat the oven to 350°F or 180°C.
  • In a medium bowl, combine almond flour, sweetener, and baking powder.
  • In a separate bowl, mix the wet ingredients – melted butter, lemon zest, vanilla, and egg.
  • Now, combine the wet ingredients to the dry ingredients. Stir well until a dough forms. You can also use an electric hand mixer.
  • Form a dough ball and place it onto a baking pan lined with parchment paper. Flatten into a disc shape with a rolling pin, about 1 inch thick. Using a cookie cutter, cut out 5-6 scones. Place them apart from each other. Then brush the tops with beaten egg.
  • Bake for 18-22 minutes until golden. Let cool completely in the baking pan. These scones may break when hot, but they firm up once they are cooled down.

Notes

  • 1 scone without filling is approximately 4.9 net carbs. 
  • Add a pinch of salt if you like.
  • Add 1/2 tsp of xanthum gum if you prefer a stronger crumb.
  • The scones in the images are made with finely ground almonds, but if you are using regular ground almond flour, add 1/4 cup to the mixture. 
  • In these images, I added whipped cream and Natvia strawberry jam.
Keyword Keto, keto scones, scones

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.


If you are not a Scone fan, you may want to have a look at my Best Chocolate Chip Cookie Recipe Ever instead.

If you tried and loved this Best Keto Almond Flour Scones recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Keto Dessert Recipes:

This is my Best Keto Cake Donuts

The Best Keto Brownies

Best Keto Chocolate Cupcakes

bread, desserts, keto and low carb, quick bread, recipes, sugar free

Best Keto Cake Donuts

Thinking about making the Best Keto Cake Donuts? Look no further! I’m about to show you how it is done. You only need 6 ingredients to make these lovely Keto cake donuts. They are fluffy, low carb and with just the right amount of sweetness. Also, they are baked and not fried! If you are not after Keto-friendly doughnuts, you can try my Easy Baked Donuts.

My family loves doughnuts and I can’t deny that. There wouldn’t be a family road trip without a dozen of doughnuts in the car. Without a doubt, it is one of my family’s favorite treats. I know you would tell me, I thought you are in a Keto and Low Carb lifestyle? Yes, I haven’t forgotten about that, and that’s why I tried really hard to make the Best Keto Cake Donuts to date. At least, I wouldn’t feel guilty eating them while on a trip with my family. Of course, my husband and kids could eat the store-bought ones, but nah honey, I’m eating my own Keto and low carb donuts. Mine is sugar-free and yes, it’s delicious!

Will one cheat day eating Donuts ruin Ketosis?

Unfortunately, YES. Cheat meals or days are discouraged in the Keto and low carb lifestyle. Cheat meals like doughnuts can easily break ketosis. So, if you are craving doughnuts and you are in a Keto or low carb lifestyle just like me, might as well make your own Keto and low carb doughnuts. This Best Keto Cake Donuts recipe is so easy to make, and I guarantee you, you’ll never buy store-bought doughnuts again.

What flours are Keto-friendly?

Most Keto and low carb recipes call for almond flour, coconut flour, flax meal, chia flour, oat fiber, Psyllium husk powder, and other Keto flours. For this Best Keto Cake Donuts recipe, I used almond flour.

You may also like my other doughnut recipes: Strawberry Filled Doughnuts, Twisted Korean Doughnuts (Kkwabaegi), and Homemade Doughnuts.

For non-chocolate doughnuts, check this one out -> Vanilla Glazed Baked Donuts

How to Make the Best Keto Cake Donuts?

Preheating the oven to 350 degrees F or 180 degrees C is the very first thing you need to do. Grease the doughnut pan or silicone doughnut mold. (I used an 8-count doughnut silicone mold.) Next, in a medium bowl, mix in the dry ingredients. Then, add the wet ingredients and mix until just combined. Transfer the doughnut batter into a piping bag or ziplock bag. Cut the ends and start squeezing the doughnut batter gently into the doughnut pan or silicone doughnut mold. Bake the doughnuts for 10-12 minutes, depending on the size of your doughnut pan or mold. Finally, remove the doughnuts from the oven and let them cool for at least 5 minutes before transferring them into a cooling rack. You can eat the doughnuts as is or frost them if desired.

I also have Copy Cat Doughnut Recipes: Doughnuts like Dunkin Donuts, Chocolate Butternut ala Dunkin Donuts and Krispy Kreme Donuts.

Best Keto Cake Donuts

Kate
With only 6 ingredients, you can create the Best Keto Cake Donuts. It is made with almond flour, baking soda, eggs, cider vinegar, and sweeter and milk of your choice. These are fluffy and with just the right amount of sweetness.
Prep Time 10 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 152 kcal

Equipment

  • Doughnut Silicone Mold or Doughnut Pan

Ingredients
  

  • 1 cup almond flour plus 2 tbsp
  • ¼ cup sweeter of your choice I used Natvia sweetener
  • ½ tsp baking soda
  • 2 large eggs
  • ½ tsp apple cider vinegar
  • 2 tbsp milk of your choice I used almond milk

Instructions
 

  • Preheat the oven to 350°F or 180°C then grease a 6 count doughnut pan and set aside.
  • In a medium bowl, add in the dry ingredients (almond flour, sweeter, and baking soda. Mix well.
  • Combine the wet ingredients (eggs, apple cider vinegar and milk) into the dry ingredients. Mix until just combined.
  • Transfer the doughnut batter into a piping bag or ziplock bag. Cut the end, and gently squeeze out into the doughnut mold or pan.
  • Bake the doughnuts for 10-12 minutes. Remove from the oven and let it cool for 5 minutes. Then transfer to a cooling rack to cool completely.
  • Frost the doughnuts if desired.

Notes

  • If you are using a regular doughnut pan or mold, it will take about 12-15 minutes before it bakes. If you have a smaller doughnut pan or mold like mine, it will take just 10-12 minutes. But it would still depend on your oven, so please check the doughnuts while baking.
  • You can frost your doughnut if desired, or enjoy them as it is. 
  • Your choice of sweetener and milk. Personally, I used Natvia Sweetener and almond milk for this recipe. 
Keyword donuts, doughnuts, Keto, Low Carb

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.


If you prefer no yeast doughnuts, check this one out -> No Yeast Donuts

If you tried and loved this Best Keto Cake Donuts recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Keto Dessert Recipes:

The Best Chocolate Cupcakes

My Best Keto Brownies

Best Keto Chocolate Cake

bread, desserts, keto and low carb, quick bread, recipes, sugar free

Best Keto Waffles

I can’t stress enough that these are the Best Keto Waffles I’ve created so far. Enjoy them for breakfast or for a quick dessert. It is made with cream cheese and almond flour. I used Natvia Sweetener and drizzle with Natvia Salted Caramel Smooth Topping.

Are waffles keto? Classic waffles are NOTE keto, they have approximately 47 grams of carbs and 360 calories per serving. But this recipe that I’m going to share with you is 100% okay if you are following a ketogenic diet. This Best Keto Waffles recipe can be enjoyed for breakfast or dessert, basically made with almond flour and cream cheese.

You may also like my pancakes recipes: Keto Pancakes, Easy Basic Pancakes, Chocolate Pancakes and Mini Pancakes.

What are Keto Waffles?

Keto waffles are a delicious low carb breakfast or a quick dessert. It is usually made with almond flour or coconut flour, sometimes with cream cheese. It requires a simple batter mixture and a waffle maker.

Then, What is Chaffles?

The word “chaffles” are waffles made with cheese and eggs. Unlike Keto Waffles, Chaffles do not contain any kind of flour. It is also fluffy like the Keto waffles, but with a slight crunch and cheesy crispy taste. Is it eggy? Unfortunately yes, it does tastes and smells eggy and I’m sorry that we can’t prevent this problem. I usually just mask it with icing and other toppings. If you are lucky, the eggy smell and taste will just dissipate with time.

How to Make the Best Keto Waffles?

To make the Best Keto Waffles, simply mix all the ingredients into a blender. Blend on high speed until smooth. Use a spatula to scrape the sides and bottom. Then blend again for a few more seconds. Pour the natter into a large bowl and let it rest for 3-5 minutes.

In the meantime, preheat the waffle maker as per instruction. I am using a regular waffle maker, but you can also use a mini waffle maker. Brush the iron with coconut oil or olive oil. Do not over oil it. For a regular waffle maker, pour in 1 cup of the batter, for a mini waffle maker, pour in 2-3 tablespoons of the mixture.

For a regular waffle maker, it takes 5-7 minutes to cook. Cooking times may vary depending on the size of the waffles you are making. Release the waffles using a rubber spatula or chopsticks. Transfer it to a cooling rack and let it cool for 2-3 minutes before serving. Serve with sugar-free maple syrup and butter. I used Natvia Salted Caramel Smooth Topping on mine and a lot of berries on my Best Keto Waffles.

Best Keto Waffles

Kate
So far, the Best Keto Waffle recipe ever! These waffles are fluffy, perfect for breakfast or a quick dessert. These keto waffles have 1.9 grams of net carbs per serving and also gluten-free and diabetes-friendly.
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 2 servings
Calories 121.4 kcal

Equipment

  • blender
  • waffle maker

Ingredients
  

  • 1 ⅓ cup almond flour
  • 3 tbsp Natvia sweetener or other sweeteners
  • 1 tsp baking powder
  • 4 large eggs
  • 4 oz cream cheese
  • 2 tsp vanilla essence

Instructions
 

  • In a blender, add all the ingredients and mix until well combined. Put on high and blend until smooth and creamy. Stop the blender and use a spatula if some batter sticks to the side or bottom. Blend again for another 30 seconds.
  • Pour the batter into the mixing bowl and let it rest for about 3-5 minutes.
  • Heat the waffle maker, lightly brush it with coconut or olive oil. Do not over oil it.
  • Pour 1 cup of the batter into the waffle maker (I'm using the regular waffle maker). If you're using a mini waffle maker, simple pour 2-3 tbsp of the batter.
  • Cook the waffles until the waffle maker light up, about 5-6 minutes. If using a mini waffle maker, cook for about 2-3 minutes. Transfer to a plate and cool down before serving.
  • Serve with sugar-free maple syrup and slices of butter. I used Natvia Salted Caramel Smooth Topping.

Notes

  • It is easier to use a blender for this recipe, but feel free to use a hand mixer.
  • Do not over oil the waffle maker. Just lightly brush it with oil (coconut oil or olive oil). 
  • Feel free to use any size of the waffle maker. Just take note that cooking time will vary.
  • Use a rubber spatula or chopsticks to release the waffle from the maker. 
  • You can store the waffles in the fridge for up to 3 days in an airtight container. Warm it up in the waffle maker or bread toaster when ready to eat.
Keyword Keto, Low Carb, Sugar Free, waffles

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Air Fryer Pandesal recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.
bread, keto and low carb

Keto Air Fryer Pandesal (Bread)

The ultimate guide to making a perfect Keto Air Fryer Pandesal recipe! This recipe is so versatile, it can be used to make hotdog buns, hamburger buns, garlic bread and dinner rolls. Includes tips and tricks, and more.

When my friends learned that I am in a Keto or Low Carb lifestyle, they were in shocked. They asked me, “how can you manage to stay away from breads?” Well the thing is, I don’t really have to.

Of course, Keto breads can’t mimic the same taste as the real pandesal that you buy from your local bakery, but at least you can create delicious bread that is absolutely low in carbs.

What Can I Use to Make Keto Bread?

So far, the most reliable and common substitute to regular flours are the almond flour and coconut flour. You can use them separately in Keto recipes or a combination of both, although take note that coconut flour tends to dry out, so you need to make proper adjustments with measurements.

What is Psyllium Husk?

One secret to a good Keto or low carb bread is adding psyllium husk. Psyllium is a form of fiber made from a husk that is mainly cultivated in Northern India. It is mostly common as a laxative, and then later, research shows that it is good for the heart and the pancreas.

How to Make Keto Air Fryer Pandesal?

Keto Air Fryer Pandesal is so simple and easy to make. All you need are the ingredients and an Air Fryer of course. If you don’t have an Air Fryer, don’t worry! You can also bake this recipe in an oven at 180 degrees C or 350 degrees F for 50-60 minutes, on a lower rack.

Mix all the ingredients in a large bowl. Then bring 1 cup of water to a boil. Add the wet ingredients into the dry mixture. Beat the mixture for 30 seconds with a hand mixer. Do not over mix. The consistency you are looking for is a play-doh texture. Moisten hands with olive oil to prevent the mixture from sticking. Divide the dough into 6 separate balls. Place on a greased baking tray. At this stage, you can top the dough balls with sesame seeds. You can use baking paper to put on top of the Air Fryer grill, then arrange the dough balls on top of it. Bake the Keto Pandesal in an Air Fryer at 160 degrees C or 320 degrees F for 30 minutes. Smear butter or spread of your choice. Serve these Keto buns while it’s warm.

You’re not in a Keto or Low Carb Diet?

No fear. If you are not in a Keto or Low Carb diet, you can check out my regular pandesal recipe, pandesal without bread maker and ube pandesal.

Keto Air Fryer Pandesal

Kate Tablizo
This Keto Air Fryer Pandesal is a game changer to all those on a Keto lifestyle but needs bread in their life. Smear it with butter or spread of your choice and you'll think you are eating the real "thing." It is pleasingly crispy on the outside and soft and moist on the inside.
Prep Time 20 mins
Cook Time 30 mins
Course Breakfast, Snack
Cuisine Filipino
Servings 6 servings
Calories 165 kcal

Equipment

  • Air Fryer

Ingredients
  

  • 5 tbsp ground psyllium husk powder
  • cup almond flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tsp apple cider vinegar
  • 3 large egg whites
  • 1 cup water boiling
  • 1 tbsp olive oil to moisten hands with

Instructions
 

  • Mix all the dry ingredients (psyllium husk powder, almond flour, baking powder and sea salt) in a large bowl until well combined.
  • Bring 1 cup water to a boil.
  • Add the wet ingredients (apple cider vinegar, egg whites and water) to the dry mixture. Beat with a hand mixer for 30 seconds. DO NOT OVER MIX. The dough resembles a play-doh consistency.
  • Moisten your hands with olive oil. Shape the dough into 6 separate balls.
  • Place on a greased baking sheet and top with sesame seeds.
  • Place a baking paper on the Air Fryer grill pan then carefully place the dough balls. Making sure to keep spaces between them.
  • Bake in an Air Fryer on a 160°C for 30 mins. It should be done if you hear a hollow sound when tapping the bottom of the bun.
  • Serve with butter or spread of your choice.

Notes

 
    • Make sure to beat the mixture for 30 seconds only. Do not over mix it. The consistency should be like a play-doh.
    • The dough is sticky so make sure to moisten your hand with olive oil.
    • Baking time may vary depending on the size of the dough and the specifications of the Air Fryer.
    • If your bread turns purple in color, it must be from the psyllium husk. Try another brand. 
    • This Keto bread recipe is so versatile. It can be used to make hotdog buns, hamburger buns and garlic bread.
Keyword air fryer recipes, keto air fryer recipes, keto bread, pandesal

Watch How to Make Keto Air Fryer Pandesal

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Air Fryer Pandesal recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.
bread

Homemade Pita Chips

Did you know making your own pita chips is so easy? It tastes amazing and your kids will surely love it. It is so easy to customize as well. Just add any herbs and flavoring that you like and voila, you have made your own snack.

Don’t laugh when I say the first time I have tried pita chips is when my daughter asked to buy one from Pita Pit last year (2019). It is good and all, but I reckon, it was pricey for a few chips in a bag. She so love it and always begs for one. It is hard to say no sometimes, then until one day I decided to make my own. My first try was a success and I never turned back. I make it at home once a week, and my daughter is happy. End of story, but of course I want to share it with you. That is why I am here, writing down the ingredients you need and the instructions for you to follow. Believe me, it is so simple, quick and very easy.

How to Make Homemade Pita Chips?

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Brush the parchment paper with oil. Set aside. Cut the pitas into 8 wedges using a kitchen knife or pizza cutter. Put the pitas in a large bowl. Drizzle with olive oil. Add salt and thyme. Toss the pitas until they are fully coated with oil. Lay them flat on the baking sheet, making sure that they are not on top of each other for even cooking. Bake for 4-5 minutes, depending on how thick the pitas. Take the baking sheet out and flip the chips over carefully, then return to the oven to bake for another 4-5 minutes, or until edges turn brown. Remove from the oven and leave it to cool completely. Serve with your favorite dips or eat as is.

You may also like my other snack recipes:

1 Homemade Graham Crackers

2 Chocolate Butternut ala Dunkin’ Donuts

3 Chewy Choco Butternut Crinkles

4 Colorful Mini Puto

5 Brazo de Mercedes Cups


Homemade Pita Chips Recipe

INGREDIENTS:

4 medium pitas, cut into triangles

2-3 tablespoons olive oil

3/4 teaspoon kosher salt or sea salt

1 teaspoon thyme (optional)

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Brush the parchment paper with oil. Set aside.
  2. Cut the pitas into 8 wedges using a kitchen knife or pizza cutter.
  3. Put the pitas in a large bowl. Drizzle with olive oil. Add salt and thyme. Toss the pitas until they are fully coated with oil.
  4. Lay them flat on the baking sheet, making sure that they are not on top of each other for even cooking. Bake for 4-5 minutes, depending on how thick the pitas. Take the baking sheet out and flip the chips over carefully, then return to the oven to bake for another 4-5 minutes, or until edges turn brown.
  5. Remove from the oven and leave it to cool completely.
  6. Serve with your favorite dips or eat as is.

Serve and enjoy these Homemade Pita Chips with family and friends!

NOTES:

  • For this recipe, you can a thicker pita but make sure to adjust the temperature of the oven and the baking time. For thick pitas, your oven should be 425 degrees F (225 degrees C) and bake for 5-8 minutes on each side, or until the edges turn brown.
  • You can customize your chips by adding other herbs, pastes and flavoring. I like mine with thyme or Italian herbs. Cheese powder, BBQ or garlic would be good to try to.
  • Serve homemade pita chips with your favorite dips, sour and chive, garlic and onion, guacamole, or hummus.
  • The key to crispy pita chips is a hot oven with the right temperature and enough fat. Make sure to coat those pita wedges with olive oil.
  • Transfer cooled pita chips to an airtight container and store for 1 to 2 days.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Homemade Pita Chips recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Spanish Bread

Spanish Bread is in every bakery in the Philippines. Perfect to eat at any time of the day. They are soft bread rolls that are filled with sweet goodness. The filling is composed of butter and sugar and all that sweet stuff. They are drenched in bread crumbs for the finished texture.

It is ironic that it is called Spanish Bread, yet it is very common and popular in the Philippines. Should it be called Filipino Bread instead? Why is it called Spanish Bread in the first place? There is a reason behind this. Back in the old days, Spaniards have introduced this type of bread to Filipinos. From then on, we adopted this bread and love it as our own. They are basically fat rolls of bread dusted with breadcrumbs all over. The texture of the breadcrumbs give it a good, tiny crunchy texture and makes them a delight to bite. The sweet filling is a very good contrast to the soft bread around it. Spanish Bread is usually eaten any time of the day and most enjoyed with a cup of coffee, soft drinks or sago’t gulaman.

How to Make Spanish Bread?

In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl. Cover with cling wrap and let it rise for 1 hour. Then make the filling by mixing all the ingredients in a separate large bowl. Add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling. Roll and pinch the seams to seal. Tuck the sides in. Roll it again. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

You may also like my other bread recipes:

1 Spanish Bread (other recipe)

2 Pan de Coco (Coconut Buns)

3 Bread Pudding

4 Pandesal (Filipino Bread Roll)

5 Pandesal without Bread Maker


Spanish Bread Recipe

INGREDIENTS:

1 tablespoon (10g) sugar

2 teaspoons (6g) active dry yeast

1 cup (200ml) warm milk

1 large egg

1/3 cup (75g) unsalted butter, melted

3 1/4cup (407g) all purpose flour

1 teaspoon (5g) salt

3 tablespoons sugar

FOR FILLING:

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) brown sugar

1/3 cup condensed milk

3/4 cup (90g) bread crumbs

1/4 cup (33g) all purpose flour

1/3 cup cream (80g) you can use all purpose cream, heavy cream or whipping cream

FOR COATING:

1/2 cup bread crumbs

INSTRUCTIONS:

  1. In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes.
  2. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well.
  3. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar.
  4. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula.
  5. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl.
  6. Cover with cling wrap and let it rise for 1 hour.
  7. MAKE FILLING: In a separate large bowl, add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream.
  8. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces.
  9. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling.
  10. Roll and pinch the seams to seal. Tuck the sides in. Roll it again.
  11. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes.
  12. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

Serve and enjoy these Spanish Bread with family and friends!

NOTES:

  • Use melted butter in making the dough, but use softened butter in making the filling.
  • You may use a stand mixer or simply knead the dough with your hands, about 5-10 minutes.
  • The dough is a bit sticky after kneading. It is okay. Just make a big ball and let it rise for an hour in a greased bowl. Don’t forget to cover it.
  • You may use a kitchen scale when dividing the pieces especially if you are going to sell, but if only eaten at home, you can just eye it and make balls in each piece.
  • Flatten the dough in a slightly oval shape, fill it and roll. Don’t forget to pinch the seams and tuck them in.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Spanish Bread recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Basic Scones

Basic Scones are perfect for morning or afternoon tea. You can serve these scones warm with melted butter and jam. Classic and delicious, a good partner of coffee or tea.

These Basic Scones are super buttery with a hint of sweet tanginess. It’s flaky but light and tender. You can add almost anything in these basic scones, there are so many variations you could create. Ideas are endless!

How to Make Basic Scones?

It’s simple to make these Basic Scones. In a large bowl, add flour, baking powder and salt. Rub cold butter into flour using just your fingertips, until it resembles breadcrumbs. You can also use pastry cutter to make the process easier. Add milk all at once, mix it quickly with a wooden spoon to form a soft dough. If the dough is too dry, add milk. Turn the dough out onto a slightly floured surface or kitchen counter. Knead the dough lightly. Turn and press with the heel of your hand 3 – 4 times. Pat and roll out to a 2cm thick round. Using 4-5 cm round cookie cutter, cut the dough. Re-roll offcuts and repeat this step until the dough is finish. Brush the top with milk and bake in a preheated oven for 12-15 minutes until well risen and golden on top.

You may also like my other scones recipe:

  1. Easy Cheese Scones

2. Cheese Scones

3. Blueberry Lemon Scones

4. Apple Caramel Scones

5. Caramilk Scones


Basic Scones Recipe

INGREDIENTS:

3 cups self-raising flour (or 3 cups plain flour and 6 tsp baking powder)

½ tsp table salt

60g cold butter, cubed

1 ¼ cups milk

INSTRUCTIONS:

  1. Preheat oven to 446 degrees F (230 degrees C).
  2. Lightly grease and flour a baking tray or line with baking paper.
  3. In a large bowl, add self-raising flour (or flour and baking powder), and salt.
  4. Rub the butter into the flour using just your fingertips, until it resembles breadcrumbs. You can also use a pastry cutter.
  5. Add milk all at once, mix it quickly with a wooden spoon to form a soft dough. Add more milk if necessary (if the dough is too dry).
  6. Turn dough out onto a floured surface and knead lightly by turning and pressing with the heel of hand 3 or 4 times.
  7. Pat or gently roll out to a 2cm-thick round. Cut the dough into 4-5 cm rounds with a floured cookie cutter. Re-rolling offcuts and repeat the step until the dough is finish.
  8. Place on a baking tray, brush tops extra milk.
  9. Bake for 12-15 minutes in a preheated oven, until golden and well-risen.

Serve and enjoy these Basic Scones with family and friends!

NOTES:

  • For better rise, use cold butter or even frozen butter.
  • Do not over mix. Just mix the dough until it comes together.
  • Before baking, chill the shaped scones for about 10 minutes. It relaxes the gluten which makes the scones tender. It also cools down the butter again for a flaky texture.
  • Separate the scones on a baking tray or you could try baking them like cinnamon rolls where they touch each other. It would make nice, soft sides.
  • You can add fruits or other sweet ingredients, but take the texture into consideration. Adding juicy fruits would make the dough sticky, add more flour until the texture is okay. If you added ingredients that would make the dough too dry, then you can add more milk. Adjust the texture as necessary.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Basic Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Caramilk Scones

These Caramilk Scones are soft in the inside with crisp crumbly edges. It is buttery and moist. I used Cadbury’s Caramilk for these scones which gives the scones a sweet crunch every bite. For the drizzle, I used my Homemade Salted Caramel Sauce. It’s perfect for a weekend treat to bring to a family gathering or to friends’ get together.

As most of you already know, my family is obsessed with scones. I tried making these English biscuits in my kitchen a few years back and from then on, I’ve been making them at least twice a month. I’ve been trying different ingredients with it and today I’ve decided to add Cadbury’s Caramilk to my Basic Scones recipe. Who doesn’t like Caramilk? I’m so glad that this is actually available in New Zealand all year round now. I could bake so many things with it. A lot of you has been asking me to share this recipe when you saw my post on Instagram and Facebook, so here it is. I worked so hard on this because I love you all. So without any further ado.

How to Make Caramilk Scones?

In a large bowl, whisk flour, baking powder, cinnamon and salt. Mix in the grated frozen butter into the flour mixture until it resembles bread crumbs. You can use a pastry cutter, 2 forks or rub with your fingers. Why do I grate the butter? I grate cold butter as I find it easier to make a crumb-like mixture. Place the bowl in the fridge while mixing the wet ingredients together. In another bowl, whisk together 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the flour mixture, add chopped Cadbury’s Caramilk then mix together until everything has come together. The dough will appear wet and moist. Pour the dough onto a lightly floured work surface, work the dough into a ball and press into an 8-inch round disc. With a sharp knife or dough scraper, cut the dough into 8 wedges. Brush each scone with remaining heavy cream and sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes. At this point, you can start preheating the oven to 400 degrees F (200 degrees C). Bake the scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove the scones from the oven and cool on a wire rack for a few minutes before drizzling with caramel.

You may also like my other scones recipes:

  1. Cheese Scones

2. Blueberry Lemon Scones

3. Classic Cheese Scones

4. Apple Caramel Scones

5. Basic Scones


Caramilk Scones Recipe

INGREDIENTS:

2 cups (240 grams) all-purpose flour, plus more for work surface

2 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (115 grams) unsalted butter, frozen

1/2 cup (120 ml) heavy cream (plus 2 Tablespoon for brushing)

1 large egg

1/2 cup (100 grams) packed light or dark brown sugar

1 teaspoon vanilla extract

1 heaping cup (125 grams) peeled and chopped Cadbury’s Caramilk

OPTIONAL FOR TOPPING: coarse sugar

1/2 cup (120ml) store-bought or homemade salted caramel

INSTRUCTIONS:

  1. In a large bowl, mix together flour, baking powder, cinnamon and salt. Grate the frozen butter using a box grater. Add the grated butter into the flour mixture and combine together using a pastry cutter, two forks or your fingers. Mix it until it resembles bread crumbs. Refrigerate it while you mix the wet ingredients together.
  2. In another bowl, whisk 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the wet mixture into the flour mixture. At this stage, you can add the chopped Cadbury’s Caramillk, and mix together until the dough appears to be moistened.
  3. In a lightly floured work surface, pour out the dough and make it into a ball. This will be sticky and wet, but that’s okay. If it is too sticky though, you can add a little more flour. If it becomes too dry, you can add 1-2 more Tablespoons heavy cream. Press the ball into an 8-inch round disc. Using a sharp knife or a pastry scraper, cut the dough into 8 wedges.
  4. Brush each scone with remaining heavy cream and sprinkle with coarse sugar for extra crunch.
  5. Place them on a plate or baking tray and refrigerate the scones for at least 15 minutes.
  6. While the dough is chilling, preheat the oven to 400 degrees F (200 degrees C).
  7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Take them out from the oven and cool for a few minutes before drizzling with Homemade Salted Caramel Sauce.

Serve and enjoy these Caramilk Scones with family and friends!

NOTES:

  • I grate frozen butter using box grater as I find it easier to work with.
  • You can use a pastry cutter, two forks or your fingers in combining the flour until it becomes together like bread crumbs.
  • The dough is sticky but not too sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
  • You can brush scones with heavy cream and sprinkle with coarse sugar before or after refrigerating them.
  • Keep scones at room temperature for 2 days or refrigerate them for 5 days.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Caramilk Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Easy Basic Pancake | Martha Stewart

Weekends are not complete without homemade pancakes for breakfast using Easy Basic Pancakes by Martha Stewart. This recipe is so easy, it is ready in 30 minutes. You will never buy store-bought pancake boxes anymore once you’ve made this pancake batter from scratch.

Easy Basic Pancakes by Martha Stewart has been my go-to recipe for a decade now. This is a no-fail pancake recipe. It is fluffy, soft and it is so easy to make, you will never buy pancake mixes anymore.

How to Make Easy Basic Pancake?

In a large bowl, combine all the dry ingredients. Make a well in the middle and add all the wet ingredients. Beat it a whisk or you can use a hand mixer, but do not over mix the batter. A few lumps are fine. Heat a nonstick pan or a cast-iron skillet, add a little bit of oil then wipe the pan using a paper towel. If you want to make small pancakes, you can use 2 to 3 tablespoons of batter each time. If you want to make big pancakes, use a ladle. You know pancakes are cook when the surface of the batter has bubbles and some have popped already. Flip the pancakes carefully. It will take 1 to 2 minutes to cook on each side. Place them on a plate and continue cooking all the batter. To keep the cooked pancakes warm, preheat the oven to 200 degrees C (400 degrees F). Place the pancakes in a preheated baking tray or a heatproof platter.

You may also like my other pancake recipes:

Keto Pancakes

Chocolate Pancakes

Mini Pancakes


Easy Basic Pancakes Recipe

INGREDIENTS:

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons unsalted butter, melted or vegetable oil

1 large egg

1 tablespoon vegetable oil

Assorted toppings such as butter, maple syrup, icing sugar, honey, jams, preserves, whipped cream or chocolate syrup.

INSTRUCTIONS:

  1. In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the middle. Add milk, melted butter or oil, and egg. Whisk until just moistened (do not over mix, a few small lumps are fine).
  2. Heat a nonstick pan or cast-iron skillet over medium. Add a little bit of oil, wipe it with a sheet of paper towel.
  3. For each pancake, spoon 3-4 tablespoons of batter or 1 ladle onto the skillet, using the back to spread batter into a round.
  4. Cook until you see some bubbles in the middle of the pancake and a few have burst, about 1 to 2 minutes. Using a thin spatula, flip the pancake carefully, and cook until browned on the underside, about 1 to 2 minutes more.
  5. Transfer to a platter. Continue with more oil and remaining batter.

Serve and enjoy these Easy Basic Pancakes with family and friends!

NOTES:

  • Do not over mix the batter, whisk until just moistened. A few small lumps are fine.
  • For small pancakes, use 2 to 3 tablespoons of batter each time. You can make 12 to 15 pancakes. For bigger pancakes, use 1 ladle. You can make 6 to 8 pancakes.
  • You can use a nonstick pan or cast-iron skillet for cooking this recipe.
  • To keep the cooked pancakes warm, preheat oven to 200 degrees C (or 400 degrees F) and have a baking tray or heatproof platter ready.
  • Serve pancakes with your desired toppings. Mine is simply butter and maple.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Easy Basic Pancake recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
bread

Apple Caramel Scones

These Apple Caramel Scones are soft in the inside with crisp crumbly edges. It is buttery and moist. The Homemade Salted Caramel Sauce gives it a good sweetness into it that makes you want to have one bite to the next.

My family is obsessed with scones. Their ultimate favourite is the cheese scones that I always make. But today, we are making Apple Caramel Scones because why not? If you have too many apples in your fruit bowl or maybe in your backyard, might as well make them into these yummy sweet scones that everyone loves. It tastes like apple pies.

How to Make Apple Caramel Scones?

In a large bowl, whisk flour, baking powder, cinnamon and salt. Mix in the grated frozen cold butter into the flour mixture using a pastry cutter, 2 forks or fingers until it resembles bread crumbs. I grate cold butter as I find it easier to make a crumb-like mixture. Place the bowl in the fridge while mixing the wet ingredients together. In another bowl, whisk together 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the flour mixture, add chopped apples then mix together until everything has come together. The dough will appear wet and moist. Pour the dough onto a lightly floured work surface, work the dough into a ball and press into an 8-inch round disc. With a sharp knife or dough scraper, cut the dough into 8 wedges. Brush each scone with remaining heavy cream and sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes. At this point, you can start preheating the oven to 400 degrees F (200 degrees C). Bake the scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove the scones from the oven and cool on a wire rack for a few minutes before topping with caramel.

You may also like my other scones recipes:

Cheese Scones

Blueberry Lemon Scones

Classic Cheese Scones


Apple Caramel Scones

INGREDIENTS:

2 cups (240 grams) all-purpose flour, plus more for work surface

2 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (115 grams) unsalted butter, frozen

1/2 cup (120 ml) heavy cream (plus 2 Tablespoon for brushing)

1 large egg

1/2 cup (100 grams) packed light or dark brown sugar

1 teaspoon vanilla extract

1 heaping cup (125 grams) peeled and chopped apples

OPTIONAL FOR TOPPING: coarse sugar

1/2 cup (120ml) store-bought or homemade salted caramel

INSTRUCTIONS:

  1. In a large bowl, mix together flour, baking powder, cinnamon and salt. Grate the frozen butter using a box grater. Add the grated butter into the flour mixture and combine together using a pastry cutter, two forks or your fingers. Mix it until it resembles bread crumbs. Refrigerate it while you mix the wet ingredients together.
  2. In another bowl, whisk 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the wet mixture into the flour mixture. At this stage, you can add the chopped apples, and mix together until the dough appears to be moistened.
  3. In a lightly floured work surface, pour out the dough and make it into a ball. This will be sticky and wet, but that’s okay. If it is too sticky though, you can add a little more flour. If it becomes too dry, you can add 1-2 more Tablespoons heavy cream. Press the ball into an 8-inch round disc. Using a sharp knife or a pastry scraper, cut the dough into 8 wedges.
  4. Brush each scone with remaining heavy cream and sprinkle with coarse sugar for extra crunch.
  5. Place them on a plate or baking tray and refrigerate the scones for at least 15 minutes.
  6. While the dough is chilling, preheat the oven to 400 degrees F (200 degrees C).
  7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Take them out from the oven and cool for a few minutes before drizzling with Homemade Salted Caramel Sauce.

Serve and enjoy these Apple Caramel Scones with family and friends!

NOTES:

  • I grate frozen butter using box grater as I find it easier to work with.
  • You can use a pastry cutter, two forks or your fingers in combining the flour until it becomes together like bread crumbs.
  • The dough is sticky but not too sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
  • You can brush scones with heavy cream and sprinkle with coarse sugar before or after refrigerating them.
  • Keep scones at room temperature for 2 days or refrigerate them for 5 days.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Apple Caramel Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.