Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix the dry ingredients: In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.

Cut in the butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs.

Combine wet ingredients: In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract.

Form the dough: Pour the wet ingredients into the dry mixture and stir until a dough forms. Shape the dough into a circle about 1 inch thick and cut it into 8 wedges.

Bake: Transfer the scones to the prepared baking sheet and bake for 20-25 minutes, or until golden brown. Allow them to cool slightly before serving. Ingredients for Irish Breakfast Tea: ● Irish Breakfast tea bags ● Boiling water ● Optional: cream and a keto-friendly sweetener Directions for Tea:

Boil the water: Bring water to a boil and pour it over the tea bag in your cup.

Steep: Let the tea steep for 3-5 minutes, then remove the tea bag.

Add extras: Add cream and a keto-friendly sweetener, if desired, to make it rich and indulgent.