Carbquik Recipe: Cinnamon Walnut Scones

Servings: 8
With granular Splenda:
Per Scone: 267 Calories; 23g Fat; 8g Protein;
19g Carbohydrate; 12g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Scone: 258 Calories; 23g Fat; 8g Protein;
17g Carbohydrate; 12g Dietary Fiber; 5g Net Carbs


Ingredients:

Topping:

2 tablespoons granular Splenda
1/2 teaspoon cinnamon

Scones:

2 cups Carbquik
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup cold unsalted butter, cut into small pieces *
2 ounces cold cream cheese, cut in small pieces
1/2 cup walnuts, chopped, 2 ounces **
1/3 cup Carb Countdown milk or heavy cream
1 egg, beaten
3/4 cup granular Splenda or 20 drops Sweetzfree
1 teaspoon vanilla
1 tablespoon heavy cream

Instructions:

Line a baking sheet with parchment paper or nonstick baking liner. Mix topping ingredients in a small bowl; set aside. In medium bowl, whisk baking powder and cinnamon into Carbquik. Cut in butter and cream cheese until it resembles small peas. Add nuts. In separate bowl, mix milk, egg, sweetener and vanilla. Add wet mixture to dry and stir just until dough comes together. Dough will be sticky.

Turn dough out onto surface lightly dusted with Carbquik. Dust top of dough with bake mix and gently pat to 1-inch thick. Cut with 2-inch biscuit cutter and carefully place on baking sheet. Gently pat out scraps of dough and cut out to make remaining scones. Brush tops with the 1 tablespoon cream. Sprinkle with topping mixture, dividing all of it amongst the scones. Bake at 400º 12-15 minutes or until golden brown. Serve warm, with butter, clotted cream or mascarpone cheese. Mock Clotted Cream also makes a wonderful topping for these.

* Do not use salted butter or the scones will be too salty.
** Any kind of nuts can be used. I made mine with pecans.


This recipe contributed by: Lindas Low Carb Menus

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