Preheat the oven to 180°C, and line a baking tray with a sheet of parchment paper.

In a food processor, mix together the dry ingredient, almond flour, flaxseed, coconut flour, whey protein, erythritol, bicarbonate soda, xanthan gum, salt and lemon zest, until mixed through. Add butter and blitz until it’s evenly mixed through and looks like damp sand.

Add egg, sour cream, cider vinegar and vanilla extract, blend till fully incorporated.

Turn the mixture out onto the lined baking tray. Using damp hands, bring the dough together and then press into a 1 inch thick rectangle. Cut into 8 wedges, separate and glaze with egg wash.

Bake for 20 minutes until golden and cooked through. Check on the halfway, and cover with a sheet of tinfoil if they are browning too quickly. Once cooked, cool on a wire rack and enjoy with a slather of butter, dollop of clotted cream and spoon of raspberry chia jam. 

The scones can be store in an airtight container for up to four days.