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Old 10-29-2011, 06:49 AM   #1
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Maple-Pecan Scones

Before starting my LC journey, I was an avid baker. I would make Maple Pecan scones each fall - the smell of them baking just screamed "autumn" to me.

Thanks to Netrition and these boards, I've become a bit braver in trying to replicate some of my old high-carb recipes. I've merged/adapted several online LC scone recipes here and added the maple and pecans. I think they turned out great and the smell is awesome!

One question: what could I use to replicate a powdered sugar frosting? I thought the scones were sweet enough on their own, but DH would love a frosting-topped scone. TIA!

Maple-Pecan Scones (Low-Carb)

1/2 c pecan halves, toasted & chopped
2 c carbquik Baking Mix
1 tsp baking powder
2 tbsps PolyD fiber
1/4 c butter, cold
2 ozs cream cheese
1/2 c heavy cream
1 ea egg
1 tsp vanilla
1 tsp maple flavoring
8 drops EZ-Sweetz, sucralose drops

Preheat oven to 375║F. Line a cookie sheet or baking sheet with parchment paper.

To toast pecans: place in a microwave-proof bowl and cook on HIGH 1 to 1-1/4 minutes, until pecans smell toasty. Chop pecans and set aside.

Combine Carbquik, baking powder, and PolyD. Cut in butter and cream cheese into Carbquik mixture with two knives or pastry blender. (You can do this in a food processor - pulse until mixture has chunks of butter/cream cheese the size of small peas. Return mixture to mixing bowl.)

Combine wet ingredients (cream, egg, vanilla & maple flavor, and EZ-Sweetz). Add chopped pecans and wet mixture to Carbquik mixture. Stir to combine. Using an ice cream scoop or large spoon, drop 10 mounds of batter onto prepared pan. Flatten each mound a bit with a spatula or spoon.

Bake for 18 to 20 minutes, until lightly browned. Cool on wire rack.
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Old 10-29-2011, 08:01 AM   #2
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This glaze was posted recently and I thought it sounded real good: http://www.lowcarbfriends.com/bbs/lo...bon-oh-my.html
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Old 10-29-2011, 08:09 AM   #3
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I use powdered erythritol mixed with powdered "Ideal" (xylitol) sweetner. works great.
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Old 10-30-2011, 05:40 AM   #4
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Thanks for the suggestions. I'm going to try the Cinnabon frosting recipe first, because I have the ingredients on hand.

I need to get some erythritol - that's one ingredient I don't have yet.
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