The texture of these scones is great. Try them! You'll love these!
CHOCOLATE-COVERED
SOUR CREAM SCONES
It is great to have a fresh scone for breakfast with a cup of
tea. My husband and I loved these. I'm afraid they really didn't last too long as a result. These are quick enough to whip up
if you’re in the mood, especially if you have the bake mix on hand already
mixed and in a container. Scones are a very British thing if anything. My roots are British, Scottish, French and mostly Scandinavian.
21/4
cups Gluten-Free Bake Mix 2 (560 mL)
1/2 cup sugar
substitute, OR use (125 mL)
liquid sweetener added to the egg
1
tsp baking powder (5 mL)
1/4 tsp baking
soda (1 mL)
1/4 tsp salt (1
mL)
1/4 cup butter
(60 mL)
1 extra-large egg, OR 2 small eggs
1/4 cup sour
cream (60 mL)
Chocolate
Topping:
1/2 cup
sugar-free chocolate chips (125 mL)
2
tbsp unsalted butter (30 mL)
(optional)
Preheat the oven to 400°F (200°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, page 94, sugar substitute, baking powder and salt. Rub in the butter until the mixture is
crumbly. In small bowl, beat egg and
sour cream with fork. Add to well in dry
ingredients and using a wooden spoon combine well. Knead the dough on a cutting board with a
smattering of bake mix or coconut flour until it holds together nicely. Form and pat into a 7-inch (18 cm)
circle. Cut in half and in half again
(the cuts form a cross). Then cut each
quadrant into 2 wedges to make 8 wedges in total. Separate wedges and place on parchment-lined
cookie sheet with spaces in between.
Bake 15 minutes.
Chocolate
Topping: In double boiler or nonstick saucepan over
low heat, heat chocolate chips and butter until melted. Stir in the liquid
sweetener, if using. Stir well and then using a knife spread the chocolate
generously over the tops of the scones.
Yield: 8 scones
1
scone
286.4
calories
6.5
g protein
22.9
g fat
0 g fiber
7.4
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
