Low Carb Chocolate Pecan Scones
Yield 32 scones 1.5 carbs each
Ingredients
2 cups soy flour
4 teaspoons baking powder
¾ teaspoon salt
12 drops FAT TO SKINNY ZERO sweetener
½ cup of unsweetened cocoa
½ cup sour cream
4 tablespoons butter (cubed)
2 tablespoons shortening
¾ cup heavy whipping cream
1 egg
½ cup chopped pecans or walnuts
1 teaspoon Xylitol
Directions
1. Heat oven to 375 degrees.
2. Line large baking sheet with parchment paper.
3. In a food processor, pulse flour, ZERO, baking powder, baking soda, cocoa and salt together.
4. Add the cubed butter and shortening, pulse on high for 2 minutes.
5. Mix egg and whipping cream in a separate bowl then add to the food processor.
6. Pulse in egg and milk until just combined.
7. Add sour cream and nuts and mix.
8. Lightly dust a board with soy flour and place dough on board.
9. Cut the dough in half.
10. Pat ½ of the dough out into a 12 X 6 X ½ inch rectangle.
11. Cut the dough into two 6 X 6 X ½ inch squares.
12. Cut each 6 X 6 square opposite corner to opposite corner in an X forming 4 triangles.
13. Repeat the process with the rest of the dough until you have 16 scones.
14. Brush the tops of each scone with heavy cream and sprinkle it with some Xylitol.
15. Place pieces on the baking sheet so that they are not touching.
16. Bake scones for 14-18 minutes till scones are firm.
17. Let scones cool completely before serving
TIP- Dough will look dry but when you squeeze it, it should clump. Scones are dense. Do not substitute soy flour with other flours or your scones won’t be dense, they will be cakey and crumbly. If you want smaller scones simply cut each triangle in half. Your yield will be 32 scones.
