Carbquik Recipe: Pumpkin Cranberry Scones

Yield: 10 scones
4 net carbs each
10 fiber


2 cups Carbquik
1 Tbs butter
2 packets of Splenda (or more if you would like them sweeter, original recipe called for 1 Tbs sugar)
3/4 cup canned pumpkin, cold
1 egg, beaten
1 Tbs heavy cream
1/2 cup fresh cranberries, halved


Heat oven to 425. Cut butter into Carbquick, add the Splenda, pumpkin, egg, and cream. Incorporate the ingredients well, but do not over mix. Gently fold in cranberries.
Shape dough into 10 balls, place on a buttered cookie sheet, and press down gently, smoothing the outer edges. Brush tops with additional heavy cream if desired.
Bake on middle rack for 10-15 minutes.
Serve warm with butter and/or whipped cream.

This recipe contributed by: 4beanz (Low Carb Friends)

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