I haven’t baked anything for my husband in awhile. Decided on scones for breakfast. I think I’ve finally developed a scone we BOTH liked. My prior attempts were a little too dry, or a little too damp for us. These were just right and yummy indeed! The frosting was already in my freezer and quite honestly, an afterthought. I just wanted to see how they would be with frosting. The verdict, good with or without frosting. Scones aren’t usually very sweet, so I probably won’t ice them in future. By the way, these just get better with aging, both in texture and flavor! These are not suitable for Atkins Induction.
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2½ c. almond flour
½ c. plain whey protein isolate powder
¼ c. Splenda
2 T. erythritol
1 T. coconut flour
¼ tsp. salt
1¼ tsp. baking powder
2 eggs, beaten
¼ tsp. lemon, orange or vanilla extract
½ c. sugar-free dried cranberries (I dehydrate mine now & keep some in my freezer all the time)
DIRECTIONS: Preheat oven to 350º. Line baking sheet with silicone or parchment. Measure all the dry ingredients into a medium mixing bowl. Stir well. Add in the wet ingredients. With a rubber spatula, stir and blend the wet and dry ingredients into a uniform, very thick batter. Divide mixture into 7 equal parts and roll into roughly 2″ balls. Place on the baking sheet, pressing them slightly flat so they are about 3/4″ thick. OR you can form into a large round disk of dough about 3/4″ thick and cut into 7 wedges, which is the more typical shape for scones. Bake for around 15 minutes at 350º or until firm in the center. Remove and cool. Ice if you wish, but that is NOT included in the numbers below.
NUTRITIONAL INFO: Makes 7 scones, each contains (not including frosting)
20.7 g fat
10.34 g carbs, 4.35 g fiber, 5.99 g NET CARBS
15.5 g protein
229 mg sodium