Carbquik Recipe: Coconut, Pineapple and Macadamia Scones

Servings: 8
Per Serving: 269 Calories; 25g Fat (72.9% calories from fat); 8g Protein;
18g Carbohydrate; 13g Dietary Fiber; 54mg Cholesterol; 102mg Sodium.
Net Carbs: 5g

Ingredients:

Scones:

2 cups Carbquik
1 tsp. baking powder
1/4 cup unsalted butter -- firm, cut into small pieces
2 ounces cream cheese
1/2 cup angel type coconut (see recipe below)
1/2 cup macadamia nuts -- chopped
Sugar Substitute to equal 1/3 cup of sugar (I used liquid Splenda)
1/3 cup Carb Countdown Dairy Beverage (I used 2%)
1 large egg -- beaten
1 teaspoon pineapple extract
1 tablespoon heavy cream for basting

Angel Type Coconut:

1/2 cup unsweetened shredded coconut
1 1/2 Tbsp. boiling water
Sugar substitute to equal 2 tsps. of sugar

Coconut, Pineapple and Macadamia Scones



Instructions:

Scones:

Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
In a medium sized bowl, whisk the tsp. of baking powder into Carbquik. Cut butter and cream cheese into Carbquik until mixture resembles coarse crumbs. Stir in coconut and macadamia nuts.
In separate bowl mix milk, egg, sugar substitute and pineapple extract.
Add wet mixture to dry and stir until a soft dough forms (it will be sticky). Turn dough out onto surface lightly dusted with Carbquik. Gently roll dough to coat. Knead lightly 10 times.
Pat dough into 7\\" circle on parchment lined baking sheet. If dough is too sticky, cover it with a piece of plastic wrap and then form circle. Brush top with cream. Cut into 8 wedges, but do not separate.
Bake 15 to 20 minutes or until golden brown. Remove from oven. Wait 5 minutes then carefully cut and separate wedges along score lines. Serve warm.

Angel Type Coconut:

Place coconut in a small bowl. Pour boiling water and sweetener over it and stir until the coconut is well moistened. Place a sheet of plastic wrap over bowl and let stand for 15 minutes. (This will yield a bit more than the half cup that\\'s needed for the recipe. The leftover coconut will keep in the refrigerator for a week or maybe two in an airtight container, but it does get sour if kept too long.)


This recipe contributed by: Over50Mom (Low Carb Friends)

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