George Stella's Raspberry Scones

[Love&Luck]

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.

[hmay60]

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.

[Brendajm]

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.

[Miss Rae]

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!

[LiRoGe88]

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.

[shortyred]

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.

[LiRoGe88]

How many muffins did it make for you Shorty?

[shortyred]

It made six in my muffin top pan.

[CarolynF]

bumping

[gello5440]

These are moist, fluffy, tender,yummmmmmmy and I have to stop making them!

[jdcri]

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!!

[HappyHappyJoyJoy]

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.

[watcher513]

I was making them for dessert for awhile. They're too good.

[Brendajm]

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.

[watcher513]

I usually use blueberries also since I have frozen ones normally. Or mixed berries, thawed. They're All good!

[pocahontas]

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.

[pocahontas]

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.

[Ginaaaaaa]

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!!

[dianafoot]

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.

[Ginaaaaaa]

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.

[anipomoni]

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!

[Brendajm]

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.

[watcher513]

Originally Posted by pocahontas

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.

[Ginaaaaaa]

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.

[slbbw]

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!

[TBipp]

Originally Posted by slbbw

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.

[pocahontas]

Originally Posted by watcher513

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.

[pocahontas]

Originally Posted by TBipp

I agree on the salt! I added about 1/8 tsp. to mine on Saturday.

Good idea!

[watcher513]

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.

[Nigel]

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.