Low Carb Sour Cream Ham Breakfast Scones
Your yield will be 32 scones, 1.25 carbs per scone
Ingredients
2 cups soy flour
12 drops FAT TO SKINNY ZERO sweetener
1 teaspoon baking soda
2 tablespoons baking powder
½ teaspoon salt
5 tablespoons of butter cut into squares the size of dice
1 cup sour cream
1 egg yolk
½ cup heavy cream
2 teaspoons Xylitol
½ cup cubed ham
Directions
1. Preheat oven to 400 degrees.
2. In a food processor, mix soy flour, baking powder, ZERO, baking soda, and salt.
3. Add the cubed butter until a coarse meal forms.
4. Combine egg yolk with heavy whipping cream in separate bowl.
5. Mix in the sour cream and egg yolk mixture until just combined.
6. Lightly dust a board with soy flour and place dough on board.
7. Cut the dough in half.
8. Pat ½ of the dough out into a 12 X 6 X ½ inch rectangle.
9. Cut the dough into two 6 X 6 X ½ inch squares.
10. Cut each 6 X 6 square opposite corner to opposite corner in an X forming 4 triangles.
11. Repeat the process with the rest of the dough until you have 16 scones.
12. Press pieces of ham into tops of scones.
13. Transfer the 16 triangles onto a parchment paper lined baking sheet separated from each other.
14. Brush the tops of each scone with heavy cream and sprinkle lightly with Xylitol.
15. Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.
16. Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.
TIP- See prep pictures in the Chocolate Pecan Scone recipe in the preceding pages. If you want smaller scones simply cut each triangle in half. Your yield will be 32 scones.
