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Sun, Feb-06-11, 15:25
Candice’s Low Carb Peanut Flour Scones
I wanted a nice treat that was not to sweet and these were perfect! These scones are packed with protein so make a great snack! Nice and filling.
You can shape anyway you like. I was making and my son woke up from his nap when I was about to shape the scones. So I did not make them as pretty as I would have liked since I was hurried. If you want these more as a sweet treat you could always add some sugar free chocolate chips, I have a few recipes for those here on my blog.
Hope you enjoy!
Makes 8 scones
3/4 cup peanut flour
1/4 cup coconut flour
2 teaspoons baking powder
1/4 teaspoons salt
2 Tablespoons granulated Splenda
3 Tablespoons(1.5oz) unsalted butter, cold and cut into small pieces.
1/4 cup heavy whipping cream
2 Tablespoons half and half *
1 large egg
Preheat oven 375F
Line a baking sheet with parchment or nonstick liner.
In a small bowl combine cream, egg, & splenda . Mix till combined. Set aside.
In mixing bowl, combine flours, baking powder, and salt. Stir well.
Cut in butter. I use my hands. I do this until I have a mealy texture.
Add egg/cream mixture to dry ingredients, I use my hands again to mix.
You can either shape in your hands or sprinkle a little peanut flour on the counter then form and cut out shapes. Make 8 scones either way.
Bake at 375F for 15 minutes.
*You do not have to use half and half, you can use all cream if you would like. Just be sure to account for the extra calories. I’m in maintenance now so sometimes I use half and half instead of all heavy cream.
Nutritional information per 1 scone:
Energy 144 kcal
Carbohydrate, by difference 6.47 g
Sugars, total 1.06 g
Fiber, total dietary 2.96 g
Protein 7.85 g
Total lipid (fat) 9.96 g
net cabs 3.51 g
Mon, Feb-07-11, 10:19
Oh my gosh! You are a genius! I have Trader Joe's Peanut Flour sitting in my kitchen.
Thu, Mar-17-11, 16:17
gonna try this one as soon I as find the peanut flour.
Fri, Mar-25-11, 11:55
WOO HOO, got my peanut flour in the mail today so I will be baking this afternoon. Cannot wait!
Fri, Apr-15-11, 07:08
Excellent! I'll have to be really careful with these, the texture made me want MORE!
Thanks for this recipe.
Sun, Apr-17-11, 14:58
Oh my, what a wonderful recipe. Thanks!
Thu, Apr-28-11, 13:11
Guess what I'm going to be eating while watching the royal wedding!?!
Fri, Apr-29-11, 15:17
thanks for your recipes and the link to your blog!
Fri, Apr-29-11, 20:14
I just made your cookies. I used hazelnut flour instead of peanut flour, 1/4C Almond Milk (instead of HWC or Half&Half) + 2TBS HWC, and 2TBS Truvia instead of 2 TBS splenda.
The batter was quite watery - more liquid than solid. That may be a result of using Hazelnut flour which is a little bit "grainy"...In spite of that, I made 9 pretty looking cookies.
Sat, Apr-30-11, 06:29
Those are purty, Jonika! What fruit is in the middle? I'm assuming there is some...
Gotta get me some peanut flour.
Sat, Apr-30-11, 08:40
Thanks! Unfortunately, they taste awfully bitter. I must warn everyone, don't use too much Hazelnut flour...I didn't use any fruit - it's the hazelnut flour. :) I can't eat them, the bitterness is just too overpowering. I am going to throw them out.
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