Warm days are a great time for a nice English tea, but keeping within the carb count can be challenging. I have gone to a few at one of our local Irish shops that has a yummy High Tea on Sundays, but all the little bread sandwiches and scones can be a challenge for controlling the intake. I talked to the owner and asked if I could get lettuce roll-ups instead. Most of the fillings in the sandwiches work well with roll-ups and it was a delicious solution to that problem. The scones, on the other hand, are more of an issue. I have made my own low carb ones and taken them to the tea with me, but it isn’t normally something a person wants to do. So, you either confine your scone eating to one scone (or less) or you save scones as an option you can make and eat at home.
This is my basic low carb scone recipe. While I use a combination of Carbquick baking mix and almond flour, the scones can be made with all almond flour. They are delicate and need to cool before you try to move them.
Cream Scones
1 cup CarbQuick
1 cup Almond flour
1/4 cup Sugar Substitute
3 teaspoons Baking Powder
1 teaspoon Baking Soda
1/8 teaspoon Salt
1/3 cup Butter
1 Egg
1 teapoon Vanilla
1/4 cup Heavy Cream
Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the two flours, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter, a fork or two knives or you can use a food processor. The mixture should look like coarse crumbs. In a small bowl, combine the whipping cream, beaten egg, sugar substitute and vanilla, mixing well. Add mixture to the flour mixture. Stir just until combined. Batter should be thick and lumpy.
Knead dough four or five times, adding a little more Carbquick if the dough is too sticky. On a lightly floured pastry board, pat the dough into a 7″ circle. Use a 2 1/2 inch round cookie cutter or glass to cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Gather excess dough and pat it out to about the same thickness and cut again. Shape the remaining dough into a single round. Brush the tops of the scones with a little cream.
Alternately, you can pat the dough into a 1/2 inch thick x 7″ round on the prepared baking sheet, then cut it into 4 quarters, then cut each of those in half. separate slightly to cook. Brush the tops with cream.
Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven, let cool about 10 minutes before transferring to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam. Low carb Strawberry and lemon curd work especially well.
Makes about 10 – 2 1/2 inch (6.5 cm) round scones or 8 triangles.
Nutrition Info per scone. (1/10th of recipe)
Calories: 128.2 Fat: 12.2 g Net carbs: 2.2 g Protein: 3.2 g
POSTED BY RENE AVERETT AT 7/29/2013 4:55 PM