This year's tweaks of my scone recipe yielded some rather tasty examples today. The changes improved texture and moisture greatly IMO. I made half the recipe up as cranberry scones; half as blueberry scones. Texture is a dense, cakey mouth feel with just a bit of fruit and not too sweet. You might like to sprinkle some erythritol on the tops for added effect and sweetness.

CRANBERRY SCONES:

Took my basic scone recipe and modified it for a cranberry scone. These came out very nice with fresh berries. Not as sweet as some scones, but you folks know how to remedy that, I’m sure. I may add orange zest and a few nuts to mine (hubby doesn’t like nuts much) next time. But I’ll provide the basic recipe here for you to modify as you wish. This recipe is not acceptable until the grains rung of the OWL phase of Atkins.

INGREDIENTS:

3/4 c. Carbalose flour
½ c. CarbQuick bake mix
¼ c. almond flour
2 T. oat fiber
2 T. Jennifer Eloff’s Splendid Low-Carb Bake Mix (made with plain whey protein): http://low-carb-news.blogspot.com/2...stomize-to.html
½ c. Splenda, granular (or equivalent)
1 pkt stevia sweetener
3 tsp. baking powder
¼ tsp. salt
5 T. butter, unsalted (cold)
2 eggs, beaten
1/3 c. + 2 T. heavy cream
1 tsp. vanilla
2/3 c. fresh cranberries, slightly chopped

DIRECTIONS: Preheat oven to 350º. Mix all dry ingredients in a large bowl. Using a pastry cutter or fork, cut in cold butter until uniformly blended. In a smaller bowl, beat eggs, vanilla and cream together; then add to dry ingredients. Fold in coarsely chopped berries and stir just enough to mix. Using hands or a fork, knead or work into a single mass of dough. Turn out dough onto well-greased baking sheet or silicone covered sheet. For traditional triangle shapes, spread out dough evenly using a fork or plastic covered hands into roughly a 7″x 10″ rectangle. Cut into 6 squares and cut those again diagonally, forming 12 scones. Sometimes I just cut them into squares as shown. Bake at 350º for about 18 minutes until lightly browned. Cool slightly. Using a long knife or spatula blade edge, cut again along cut marks and allow to cool a few minutes before trying to remove from pans. Serve warm with butter.

NUTRITIONAL INFO: Makes 12 scones, each containing:
116.33 calories
9.42 g fat
9.03 g carbs
5.11 g fiber
3.92 g NET CARBS
3.48 g protein
215 mg sodium

BLUEBERRY SCONES:

I took my basic scone recipe and modified it a bit to come out with these delicious scones today. I find a blend of alternate flour substitutes works best in such baked goods. The final product came out quite good. This recipe is not acceptable until the grains rung of the OWL phase of Atkins.

INGREDIENTS:

3/4 c. Carbalose flour
½ c. CarbQuick bake mix
¼ c. almond flour
2 T. oat fiber
2 T. Jennifer Eloff’s Splendid Low-Carb Bake Mix (made with plain whey protein): http://low-carb-news.blogspot.com/2...stomize-to.html
½ c. Splenda, granular (or equivalent)
1 pkt stevia sweetener
3 tsp. baking powder
¼ tsp. salt
5 T. butter, unsalted (cold)
2 eggs, beaten
1/3 c. + 2 T. heavy cream
1 tsp. vanilla
2/3 c. blueberries, slightly chopped (I used frozen whole, but will definitely chop a bit next time)

DIRECTIONS: Preheat oven to 350º. Mix all dry ingredients in a large bowl. Using a pastry cutter or fork, cut in cold butter until uniformly blended. In a smaller bowl, beat eggs, vanilla and cream together; then add to dry ingredients. Fold in berries and stir well. Using hands, knead into a single mass of dough. Turn out ball of dough onto well-greased baking sheet or silicone covered sheet. For traditional triangle shapes, spread out dough evenly using a fork into roughly a 7″x 10″ rectangle. Cut into 6 squares and cut those again diagonally, forming 12 scones. Sometimes I just cut them into squares as shown. Bake at 350º for about 18 minutes. Cool slightly. Using spatula blade edge, cut again along cut marks and allow to cool a few minutes before trying to remove from pans. Should be browned slightly on tops and bottoms. Serve warm with butter.

NUTRITIONAL INFO: Makes 12 scones, each containing:
118.42 calories
9.43g fat
9.54 g carbs
5.07 g fiber
4.47 g NET CARBS
3.5 g protein
198 mg sodium

I debated which forum to post this in. Decided it was a toss-up.

Oh, my! Those do look yummy! I just may have to try them!

I think you'll like both flavor and texture, in particular.