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Old 02-06-2012, 09:09 AM   #31
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Oh my gosh!! These were so delicious! Based on everyone's comments I used 1 1/4c of the Honeyville almond flour. I didn't have fresh berries so I used frozen that I defrosted and added a very little bit of the juice (I microwaved to defrost).

They totally flattened out like cookies but were so good! I'll add a little extra sweetner next time. I used 1/3c of the erythritol.

I got 6 very large "cookies" but could have easily made 8 normal sized.
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Old 02-15-2012, 07:23 AM   #32
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I have made these both with blueberries and raspberries, and loved both. I made them again without fruit, but added 1 1/2 t. of banana extract and some pecan pieces. They taste like banana bread. Next time I will add a little more banana extract and maybe some butter or oil, as they were a little dry, with out the fruit, but still good.
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Old 02-15-2012, 07:43 AM   #33
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yum, that banana tweak sounds good. I think I will try that today.. I need to make something as I am out of Jens cinnamon bread,, so I will do those.
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Old 02-17-2012, 02:11 PM   #34
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Just made 2 batches of these and think this is a great recipe. The first batch I made exactly as the recipe was written and I think they came out thin and didn't rise a lot. (Just on a cookie sheet, I don't have muffin top pans or anything). They were much like cookies. The second batch I made with blackberries and added 1/2 Carbquick to the rest of the recipe. The results didn't look a ton different but the mouth feel was quite different. The first batch reminds me a lot of a sweet corn bread with fruit in it. (don't get me wrong, very delish!) but the second one had more of a pastry taste to it, less like corn meal. My batteries on my camera are dead or I would have taken side by side pics but again, by the eye there wasn't a massive difference maybe a quarter of an inch better rise but no matter how you do it, this is a great recipe. I'm going back to make a third batch now with the sugar free chocolate chips and pecans I've had in the freezer forever!

Last edited by Miss Rae; 02-17-2012 at 02:13 PM..
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Old 02-18-2012, 06:54 PM   #35
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After reading all the comments I made these tonight. I used 1 1/4 cups of Almond Flour. I really loved these! But I think there are too sweet so I will cut back on the splenda next time. I got a nice rise out of mine, and they were super moist!

I like the basic dough taste, and think I will try them next time with sf chocolate chips.
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Old 02-19-2012, 03:28 PM   #36
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These were excellent for breakfast this morning with a cup of coffee. I used 1 cup almond flour and 1/4 cup Jen's regular bake mix. Used Ideal for the sweetener and added fresh blueberries. Batter was sticky, not quite as thick as chocolate chip cookie dough. Baked them in a muffin top pan. They came out fluffy and moist and yummy. Next time I make them, am going to sprinkle the tops with Ideal/cinnamon before baking.
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Old 02-19-2012, 08:20 PM   #37
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How many muffins did it make for you Shorty?
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Old 02-21-2012, 04:25 PM   #38
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It made six in my muffin top pan.
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Old 04-21-2012, 12:38 PM   #39
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bumping
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Old 04-21-2012, 07:42 PM   #40
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These are moist, fluffy, tender,yummmmmmmy and I have to stop making them!
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Old 04-22-2012, 04:10 PM   #41
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So I used 1 cup of almond flour, 1/3 cup kevins bake mix, 1/3 cup equivalent sweetener - 4 packets truvia, 4 splenda, 1 tsp orange extraxt 1/2 tsp vanilla(ran out) and frozen berry mix. So It almost tastes good - but there is a weird taste - I reread this post thinking I would use 1/2 tsp less baking soda - then realized that I accidentally used baking soda instead of powder so I think that was my issue!!
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Old 06-22-2012, 02:57 PM   #42
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I just found this recipe last night and guys, you HAVE TO TRY IT!!

So delicious!! TO DIE FOR!

I made it with fresh blueberries! I used a muffin top pan which helped. My first batch was thicker than the second, which was runny. I think I was more careful with the almond flour measuring (Bob's Mill kind) the first time. Both kinds tasted great!!

Fantastic with coffee first thing in the morning. I am going to make up a bunch to have ready to go.
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Old 06-23-2012, 01:39 AM   #43
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I was making them for dessert for awhile. They're too good.
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Old 06-23-2012, 04:26 AM   #44
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I make these all the time. I have the recipe memorized. I always add some of Jens bake mix to fet them thicker. I usually get 8 pout of each batch. Love these!!! I mostly put in blueberries as I always have some frozen in the freezer.
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Old 06-23-2012, 02:40 PM   #45
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I usually use blueberries also since I have frozen ones normally. Or mixed berries, thawed. They're All good!
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Old 06-23-2012, 08:45 PM   #46
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I just made these today. I didnt have any raspberries so I used chopped strawberries and added a handful of slivered almonds. They are delicious!



I used the original recipe and baked them for 15 min in a muffin top pan.

Last edited by pocahontas; 06-23-2012 at 08:48 PM..
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Old 06-24-2012, 07:13 AM   #47
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How are you guys storing your scones? I put mine in a tupperware with a papertowel and left them on the counter but they seem a little soggy this morning. I suppose I could toast them under the broiler for a minute but just wondering if there is a better storage solution.
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Old 06-24-2012, 10:43 AM   #48
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Made these this morning, they're yummy!! I only had to bake mine for 8 minutes @ 375. I used blueberries but want to get some raspberries to try it with. Here's a pic!!

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Old 06-24-2012, 10:57 AM   #49
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I made a half recipe of these this morning, using frozen wild blueberries. The texture was very good, but I had to bake them for about 25 minutes to get them done. I made the mistake of using all erythritol as the sweetener, and they almost had a minty taste -- ugh. I will try this again using a combo of sweeteners. I'd like to try it using half and half Jen's bake mix and almond flour, too.
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Old 06-24-2012, 11:05 AM   #50
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I filled my 1/3 cup measuring cup 3/4 full with erythritol and then added about 18 drops of liquid splenda and the sweetness was just right with no cooling affect.
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Old 06-24-2012, 06:28 PM   #51
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I made these and they were great. Baked in a muffin tin and forgot to add a little extra almond flour but they were still very good. I also sweetened some cream cheese and plopped it on top before baking. That was a nice added touch!
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Old 06-25-2012, 02:44 AM   #52
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Wow Ginaaa. You use a lot of liquid splenda. I Put in a scant 1/3 cup erythitol and about 4 drops ezsweetz and they are plenty sweet.
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Old 06-25-2012, 03:14 AM   #53
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Originally Posted by pocahontas View Post
How are you guys storing your scones? I put mine in a tupperware with a papertowel and left them on the counter but they seem a little soggy this morning. I suppose I could toast them under the broiler for a minute but just wondering if there is a better storage solution.

I just put them in a plastic sandwich bag or container and put them in the refrigerator. Then just take out a little ahead of time and/or warm up a little. They really don't last long around here, a 2-3 days maybe. I get 8 out of the recipe and there are 3 of us.
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Old 06-25-2012, 07:20 AM   #54
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I ended up using 1 1/2 cups almond flour so that amount worked in my batter. I think I actually used more like 12 drops not 18 though. I usually taste for sweetness and add more as needed.
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Old 06-25-2012, 11:30 AM   #55
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Very nice though far more like a muffin texture than a scone for me. Also.. salt! Just a little I'm making another batch right now!

Last edited by slbbw; 06-25-2012 at 11:35 AM..
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Old 06-25-2012, 11:44 AM   #56
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Very nice though far more like a muffin texture than a scone for me. Also.. salt! Just a little I'm making another batch right now!
I agree on the salt! I added about 1/8 tsp. to mine on Saturday.
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Old 06-25-2012, 04:10 PM   #57
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Quote:
Originally Posted by watcher513 View Post
I just put them in a plastic sandwich bag or container and put them in the refrigerator. Then just take out a little ahead of time and/or warm up a little. They really don't last long around here, a 2-3 days maybe. I get 8 out of the recipe and there are 3 of us.
Thanks. I'll try the refrigerator but maybe they just get a little soggy and that is just how they are. They sure are tasty warmed up and smeared with some butter but they are certainly no scone. I think they have more of a muffin texture. I get 6 nice sized ones in my muffin top pan.
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Old 06-25-2012, 04:11 PM   #58
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I agree on the salt! I added about 1/8 tsp. to mine on Saturday.
Good idea!
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Old 06-26-2012, 02:11 AM   #59
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I've been thinking about baking them a little longer to see if I can get a more scone-like texture/consistency. idk, maybe at a little lower temp also...lower/slower type thing.

We either have them plain or with a cream cheese frosting, usually w/vanilla.

Last edited by watcher513; 06-26-2012 at 02:12 AM..
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Old 06-26-2012, 03:12 AM   #60
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I'm wondering if you used a couple of lemons worth of zest and added a tad more sweetner and no berries if they would taste lemony? It just sounds good to me. I may do that later this week and let ya'll know.
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