These turned out great and I loved the Maple Glaze which
added extra sweetness and a nice flavor boost. Scones are quite a British thing,
but Americans have also embraced this delicious treat. Some people like to have scones with a hot
cup of tea and others like scones for breakfast as a change of pace from eggs.
Because scones are notoriously higher in carbohydrates and especially if there
is added fruit, these are more appropriate for moderate low-carbers or stricter
low-carbers who are in the pre-maintenance phase of their low-carb diet.
1
tsp baking soda (5 mL)
1/2 tsp baking
powder (2 mL)
1/8 tsp salt
(0.5 mL)
1
egg
sugar
4
tbsp butter, melted (60 mL)
2
tbsp heavy cream (30 mL)
1/2 tsp vanilla
extract (5 mL)
3/4 cup chopped
peaches, fresh or canned, drained (175 mL)
(in fruit juice)*
Maple
Glaze:
2.5
oz cream cheese (75 g)
1/4 cup heavy
cream (60 mL)
Liquid
sweetener (sucralose or stevia) to equal 1/4 cup sugar (60 mL)
1
tsp maple extract (5 mL)
Preheat
the oven to 400°F (200°C).
In
small bowl, beat egg with fork. Add
liquid sweetener, cooled melted butter, heavy cream and vanilla extract. Add to well in dry ingredients and stir to
combine. Pat the peaches dry with paper
towels and stir into the batter. Form
the dough into a square or circle on a parchment-lined cookie sheet. Cut in half
and then in half again (the cuts form a cross).
Then cut each quadrant into 2 wedges to make 8 wedges in total. Separate wedges carefully. Bake 15 minutes or until turning golden brown
in spots on top and a deeper golden brown underneath.
Maple Glaze: In small bowl, whisk together softened cream
cheese (you can nuke it), heavy cream, liquid sweetener and maple extract.
Helpful Hint: *If your peaches are in light
syrup, then rinse them, pat dry and sweeten with low-carb sweetener to taste.
Yield: 8 servings
1
serving/with Maple Glaze
221.6/269.5
calories
6.1/7.0
protein
17.7/22.3
g fat
0.3/0.3 g fiber
8.1/8.7
g net carbs
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