CINNAMON ROLL SCONES
These very substantial scones are cinnamony-good with the flavors found
in a Cinnamon Roll. One can use one of
either topping. This is a very good base for making all kinds of flavors of scones. I'm going to try another recipe soon along these lines. I love scones...they go back to my British roots, perhaps. I grew up in South Africa, but my ancestors (not that far back either) are from Scotland and Britain.
21/4
cups Gluten-Free Bake Mix 2 (560 mL)
1 tsp baking soda (5 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp
cinnamon (1 mL)
1/4 tsp
salt (1 mL)
1 egg
Liquid sweetener to equal 1/2 cup (125 mL)
1/3 cup
butter, melted (75 mL)
1/3 cup granulated sweetener, of choice (75 mL)
2 tbsp almond milk, OR
whipping cream (30 ml)
11/2 tsp unflavored gelatin (7 mL)
1/2 tsp
vanilla extract (2 mL)
Cinnamon Accent:
2 tbsp powdered erythritol like Swerve's® Confectioner's (30 mL)
1 tbsp Gluten-Free Bake Mix
2 (15 mL)
1 tsp cinnamon (5 mL)
Glaze (use this or Cream Cheese Drizzle
option below):
3 tbsp powdered erythritol
(45 mL)
1 tbsp dry milk powder (15
mL)
1 tbsp almond milk, OR
whipping cream (15 mL)
1/4 tsp
vanilla extract (1 mL)
Cream Cheese Drizzle (another option):
2 oz cream cheese, softened
(60 g)
2 tbsp powdered erythritol,
OR liquid sweetener, to taste (30 mL)
1 tbsp almond milk, OR whipping
cream (15 mL)
Preheat
oven to 400°F (200°C).
In
large bowl, combine Gluten-Free Bake Mix 2, baking soda, baking
powder, cinnamon and salt.
In
food processor or mixer with bowl, process egg, liquid sweetener, butter,
erythritol, almond milk, OR whipping cream, gelatin and vanilla extract. Add dry ingredients; process. Place dough on cutting board. Work about two-thirds of Cinnamon Accent into
the dough…leaving a few streaks, if desired. Form into a 7-inch (18 cm) circle
on a greased cookie sheet and cut into 8 wedges, however, do not separate
them. Sprinkle with remainder of the Cinnamon
Accent. Bake 16 to 18 minutes, or until
they look only slightly moist (when scones are separated) in spots. You don’t want them too dry or too
doughy…they do dry out more as they cool.
Leave to cool a few minutes before transferring to wire rack to cool
further. Garnish each scone with Glaze
or Cream Cheese Drizzle.
Cinnamon
Accent: In blender or coffee
grinder, combine powdered erythritol, Gluten-Free Bake Mix 2 and
cinnamon; blend until all lumps are gone.
Glaze: In small bowl,
combine powdered erythritol, milk powder, almond milk, OR whipping cream and
vanilla. Spread over scones.
Cream
Cheese Drizzle: In small bowl, combine softened cream cheese
with powdered erythritol and almond milk, OR whipping cream. Place in pastry bag* with plain tip and pipe
Cream Cheese Frosting in stripes over the scones.
Helpful
Hint: *Cutting the corner off a
Ziploc bag would work as well.
Yield: 8 large scones
1
scone/Glaze/Cr. Cheese
219.4/243.0
calories
6.4/7.1
g protein
17.9/20.1
g fat
0.1/0.1g fiber
7.0/7.2
g net carbs
