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Old 01-21-2012, 05:51 PM   #1
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George Stella's Raspberry Scones

I made these and they have no butter in them nor do they need it. Extremely wonderful...I did need a bit more almond flour because my batter was runny..


Ingredients
Serves 6
2 large eggs, beaten until frothy
1 cup almond flour (or enough to make a thickish batter)
1/3 cup bulk sugar substitute
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1/2 cup fresh raspberries/blueberries

Directions
Preheat the oven to 375°F and line a sheet pan with parchment paper.
In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.
Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).

Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.

Nutrition Facts
125 calories
9.5 g fat
5.5 g protein
2.5 g fiber
3 g net carbs
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Last edited by CarolynF; 01-21-2012 at 05:52 PM..
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Old 01-21-2012, 06:49 PM   #2
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These scones are to die for .
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Old 01-21-2012, 06:58 PM   #3
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Yes, they are..I had some dehydrated raspberries, so I used those, drained off the water from hydrating them. I plop a Tbs. of SF jam in there and swirled it around with the raspberries and added it to the scones.

I also have SF blueberry jam and will do this when I make it with the blueberries..
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Old 01-21-2012, 07:01 PM   #4
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These look VERY good. Got to get some blueberries or raspberries, because I only have a few blackberries in the house. Might try them in these.
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Old 01-21-2012, 07:11 PM   #5
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Peggy: They are good..Can't wait for you to try them. They are not very tall, maybe 1/2 an inch high, but excellent.
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Old 01-22-2012, 04:34 AM   #6
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These look yummy. I knew there was a reason I bought raspberries yesterday !
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Old 01-22-2012, 02:36 PM   #7
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Carolyn, what did you use for your bulk sugar substitute?
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Old 01-22-2012, 03:59 PM   #8
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I made these today. I guess my batter was too thin as they r kinda flat and they cooked into each other but I ate a small piece and it tasted good. I used erythitol and Splenda .
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Old 01-23-2012, 06:33 AM   #9
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Brenda: How much almond flour did you use? I had to put in about 1/4 cup more to make it a thickish batter.

Almond flour may differ in the way it absorbs the liquids. That is my theory. Mine is from Honeyville and may be coarser than other meals..
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Old 01-23-2012, 07:11 AM   #10
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1 Cup, then I added some of Jens bake mix,, I wasnt too sure how thick it was supposed to look..
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Old 01-23-2012, 09:48 AM   #11
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A cross between cookie dough and cake batter, does that make sense?
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Old 01-23-2012, 03:26 PM   #12
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Scones

Will try them today. Report coming.

Have only my new thick jam from mixed berries and strawberries.
Will do the swirl.
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Old 01-23-2012, 05:03 PM   #13
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Can't wait Barbo..Swirling is a good thing, too. Make sure your batter is thick enough not to run.
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Old 01-23-2012, 09:09 PM   #14
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Wow these are so tasty!!

Carolyn,
I did use 1 and 1/4 c. of Honeyville blanched almond flour.
The batter was thick. They rose and then flattened out.
What came out of the oven was a big and beautiful almond
cookie with jam in the middle. They are soooo good. So golden
brown. What if we put some oat fiber in to give them more
body without messing with this great flavor? You are correct,
they didn't need butter which surprised me. We really
these scone/cookies.

What size are your eggs? Mine are xlg.
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Old 01-23-2012, 09:15 PM   #15
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I just bought some fabulous raspberries. Making these in the morning!
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Old 01-24-2012, 06:07 AM   #16
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Made these now two days in a row halving the recipe and using Jennifer's bake mix in place of just almond flour! Very good
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Old 01-24-2012, 02:08 PM   #17
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We could use our muffin top pans for this recipe, too..or another shaped pan.

I use large eggs, Barbo. I do wonder how the oat fiber would be. These are nice and rich and moist..so I don't mind if they are a bit flat.
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Old 01-24-2012, 02:32 PM   #18
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Making more today

I shall try the muffin top pans and the swirl jam stays.
They came out so beautiful. Maybe I'll just add a tbs. of
oat fiber, I figure it won't hurt the recipe (hopefully)
These are almost too good
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Old 01-24-2012, 04:41 PM   #19
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Used frozen blueberries, forgot to put the vanilla in. They were very very good! I think they would have been even better with the vanilla.
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Old 01-24-2012, 05:21 PM   #20
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Made them this morning...delightful with SF raspberry jam. I did substitute a quarter cup of Carbquik and made mine in a whooppie pie pan. They rose nicely, small, round, goodness...
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Old 01-25-2012, 05:36 PM   #21
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Made some with blueberries this afternoon..

Instead of flat, they were more rounded. I think I might have added more almond flour
than the 1 1/4 cups. It was alllllmoosst cookie dough texture. They were still good and moist, too.
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Old 01-26-2012, 11:10 AM   #22
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Anyone have a picture? How much do they rise? Think I could make it in my cakepop maker?
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Old 01-26-2012, 11:40 AM   #23
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Quote:
Originally Posted by CarolynF View Post
Made some with blueberries this afternoon..

Instead of flat, they were more rounded. I think I might have added more almond flour
than the 1 1/4 cups. It was alllllmoosst cookie dough texture. They were still good and moist, too.
The conventional, HC version of scones has a dough that is like biscuit dough in thickness, texture and stickiness. I'm not sure if that translates into the same texture for a LC version or not. King Arthur flour has many scone recipes and advises that if one wants "higher" scones, the patted out dough on the pan should be placed into the freezer for 30 minutes. This may be a tip worth trying.

The primary difference between HC and LC scones is a good one I feel. The LC scones are not nearly as dry or tough as the HC version the next day. Most HC scones are not very good at all the day following baking. They need to be eaten warm from the oven. LC scones tend to stay moist and tender.
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Old 01-27-2012, 11:00 AM   #24
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I do prefer the ones with less almond flour..say 1 1/4 cups. Others are slightly drier..
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Old 01-28-2012, 05:35 AM   #25
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I just had my last raspberry scone today. I am going to whip up some blueberry ones later for the week. I love these. I think I will use my whoopie pie pan so they don't bake together this time!! I got 8 out of my batch last time.
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Old 01-28-2012, 03:06 PM   #26
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Made my blueberry scones. They look yummy. I am looking forward to it with my coffee tomorrow morning!!
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Old 01-28-2012, 03:45 PM   #27
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Brenda: Yours look like my second batch with slightly more "flour"...Enjoy..
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Old 02-02-2012, 09:52 AM   #28
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Just recently checked out his website. He has a lot of good sounding recipes in his older books. These sound yummy !!!!
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Old 02-02-2012, 10:31 AM   #29
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Well, I have never had a scone, but as soon as I get some berries, I will try these. If Carolyn says they are good. Then they are good. Thanks.
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Old 02-02-2012, 09:13 PM   #30
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They come out different for me

I use parchment paper, I use Honeyville Grain blanched almond
flour and do everything the recipe calls for with one exception,
I put the already cooked jam in the center. What I get is wonderful
but it is more like a very large Jam Cookie. We adore this recipe.
What's left is in the freezer and DH is eating them outright frozen.
I think he is bonkers, but I feel myself wanting to go right now
and eat a frozen one too. More to be revealed.
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