Carbquik Recipe: Chocolate Chip Pecan Scones

Servings: 8
With granular Splenda:
Per Serving: 293 Calories; 25g Fat; 8g Protein;
22g Carbohydrate; 15g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 284 Calories; 25g Fat; 8g Protein;
20g Carbohydrate; 15g Dietary Fiber; 5g Net Carbs


Ingredients:

2 cups Carbquik
1 teaspoon baking powder
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup pecans, chopped, 2 ounces
1/3 cup Carb Countdown 2% milk
1 egg, beaten
3/4 cup granular Splenda or 20 drops Sweetzfree
1 teaspoon maple or caramel extract
1/2 teaspoon blackstrap molasses
2 ounces MiniCarb chocolate chips, about 1/4 cup

Instructions:

Line a baking sheet with parchment paper, or grease if not using paper. In a medium bowl, whisk baking powder into Carbquik. Cut in butter with a pastry blender until it resembles small peas. Stir in pecans. In separate bowl, mix milk or cream, egg, sweetener, maple extract and molasses. Add wet mixture to dry and stir just until a soft dough forms. The dough will be sticky. Stir in chocolate chips.

Turn dough out onto surface lightly dusted with Carbquik. Coat dough with Carbquik and gather into a ball. Divide dough into 8 balls. Gently shape them in your hands, coating with Carbquik as needed, into somewhat of a cylinder shape, about 2 inches high, and place them on the baking sheet (see photo below). The will spread as they bake. Bake at 400º about 15 minutes or until golden brown. Serve warm.


This recipe contributed by: Lindas Low Carb Menus

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