Sunday, August 25, 2013

Cinnamon Scones

This recipe was adapted from Money Saving Mom
I came across this scone recipe and tweaked it a bit to make it low carb and healthier. 
It was low carb at first, but I had to add in whole wheat flour to thicken it up in the end.

What you need: 
-2 cups flour (I used 1 cup Almond Flour and 1 cup Oat Flour)
-2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1/2 cup butter
-1 egg, separated
-3 Tablespoons honey (I used granulated Splenda)
-1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

Crumb Topping:
1-2 tbsp sugar, I used Splenda)
1/2 tsp cinnamon

Glaze Ingredients:
 1 cup powdered sugar
1-3 teaspoons milk 
1/2 teaspoon vanilla

What you need to do:
-Preheat oven to 400 degrees. 
-Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.
-Separate the egg white and yolk. Set the egg white aside.
 -In a separate bowl, mix egg yolk, honey (or splenda) and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.
 -Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
 -Transfer to a greased baking sheet (or Parchment paper). Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon together and sprinkle over egg-white-topped scones.
 -Bake at 400 degrees for 10 to 12 minutes.
 -Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.


I also froze some of them for a later time

Here is the nutritional value:
188 Calories, 17 g Carbs, 13 g Fat, 5 g Protein, 4 g Fiber, 5 g Sugar