MAPLE SOUR CREAM
SCONES
It is great to have a fresh scone for breakfast with a cup of
tea. The texture or mouth feel of these scones is wonderful. These scones I
paired with my Blueberry Chia Jam - SEE recipe below this one.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1 There is another article and video here: Part 2.
21/4
cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (560 mL)
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)
2
small eggs, OR 1 extra-large egg
1/4 cup sour
cream (60 mL)
1 tsp maple extract (5 mL)
Preheat
the oven to 400°F (200°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, page 94, baking powder and salt. Rub in the butter until the mixture is
crumbly. In small bowl, beat egg, liquid
sweetener, sour cream and maple extract 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 6-inch (15 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 greased cookie sheet with spaces in between the scones. Bake 15 minutes, or until turning golden in
places.
Yield: 8 scones
1
scone
213.7
calories
6.1
g protein
17.4
g fat
0 g fiber
6.9
g net carbs
BLUEBERRY CHIA JAM
This jam is so easy to make and very quick once the chia
seeds have finished soaking for 20 minutes.
My husband and I are in love with this jam. You can use other fruits such as strawberries
or mixed berries. The only drawback is
that I found I needed to use a lot of sweetener as chia seeds tend to work
against the sweetening power of sweeteners.
This is where one definitely could use the synergy of two sweeteners. I suspect xylitol would be a great sweetener
to use in this jam, however, if you have dogs refrain from using it as it is
deadly for them, causing prolonged hypoglycemia.
I usually double this recipe to save time later.
3 tbsp chia seeds (45 mL0
7 tbsp water (105 mL)
2 cups frozen blueberries (500 mL)
sugar, OR to taste
1/4
cup powdered sweetener (60 mL)
2 tbsp sugar-free pancake syrup (30 mL)
In
small bowl place chia seeds and stir in water.
Allow to soak 20 minutes to half an hour.
In
sauce pot, bring blueberries to boil. Add
liquid sweetener, powdered sweetener and pancake syrup.
Mash the blueberries and add the chia mixture. Refrigerate until chilled and set. Enjoy!
Yield: 21/2 cups (625 mL)
1
tbsp (15 mL) per serving
8.5
calories
0.3
g protein
0.1
g fat
0.6 g fiber
0.7
g net carbs
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