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Blueberry Buttermilk Scones
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Serving Size: 12
2 cups almond meal or soy flour
2 tsp xanthan gum
1/4 cup Splenda
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter
2 tbl heavy cream
2 tbl water
1 tsp white vinegar
1 large egg
1/2 cup fresh blueberries
1/4 cup pecans, chopped
Preheat oven to 400°F-200°C .
In a bowl, mix together the almond meal, xanthan gum, Splenda, baking powder, baking soda and salt. In a small bowl or measuring cup, combine the cream, water and vinegar.
Cut the butter into the dry ingredients with a pastry knife until mixture resembles coarse meal or coarser meal - we're dealing with almond meal here. Add the cream/water/vinegar mixture and egg and mix just until everything is moistened. Fold in the blueberries and pecans.
Turn dough out onto a lightly floured with almond meal surface.
Knead 4-5 times.
Pat dough into a 1/2' - 13mmh thick circle. Cut 2" - 50mm circles from the dough with a biscuit cutter or water glass. Place circles on a baking sheet either greased or lined with parchment paper.
Bake for 6-12 minutes, or until golden. Makes 1 dozen.
NOTE: Buttermilk is *way* too carby to use, but a good substitute is cream, water and vinegar. You need an acid, like buttermilk or vinegar, to get the baking soda to work.
NOTE 2: If you're using almond meal and not the soya, you might want to cut down on butter, or even eliminate it almond meal is a fatty flour.
Try it with the butter, and if the scones spread too much while baking, cut back on it the next time.
Per Serving: 161 Calories
9 carbs
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