George Stella's Raspberry Scones

CarolynF · 01-21-2012, 05:51 PM

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

graciejean · 01-21-2012, 06:49 PM

These scones are to die for .

CarolynF · 01-21-2012, 06:58 PM

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..

buttoni · 01-21-2012, 07:01 PM

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.

CarolynF · 01-21-2012, 07:11 PM

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.

Brendajm · 01-22-2012, 04:34 AM

These look yummy. I knew there was a reason I bought raspberries yesterday !

sungoddess · 01-22-2012, 02:36 PM

Carolyn, what did you use for your bulk sugar substitute?

Brendajm · 01-22-2012, 03:59 PM

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 .

CarolynF · 01-23-2012, 06:33 AM

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..

Brendajm · 01-23-2012, 07:11 AM

1 Cup, then I added some of Jens bake mix,, I wasnt too sure how thick it was supposed to look..

CarolynF · 01-23-2012, 09:48 AM

A cross between cookie dough and cake batter, does that make sense?

Barbo · 01-23-2012, 03:26 PM

Will try them today. Report coming.

Have only my new thick jam from mixed berries and strawberries.
Will do the swirl.

CarolynF · 01-23-2012, 05:03 PM

Can't wait Barbo..Swirling is a good thing, too. Make sure your batter is thick enough not to run.

Barbo · 01-23-2012, 09:09 PM

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.

EyeDoc · 01-23-2012, 09:15 PM

I just bought some fabulous raspberries. Making these in the morning!

SkeeterN · 01-24-2012, 06:07 AM

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

CarolynF · 01-24-2012, 02:08 PM

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.

Barbo · 01-24-2012, 02:32 PM

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

tea cup · 01-24-2012, 04:41 PM

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.

EyeDoc · 01-24-2012, 05:21 PM

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...

CarolynF · 01-25-2012, 05:36 PM

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.

mdolph · 01-26-2012, 11:10 AM

Anyone have a picture? How much do they rise? Think I could make it in my cakepop maker?

TBipp · 01-26-2012, 11:40 AM

Quote:

Originally Posted by CarolynF

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.

CarolynF · 01-27-2012, 11:00 AM

I do prefer the ones with less almond flour..say 1 1/4 cups. Others are slightly drier..

Brendajm · 01-28-2012, 05:35 AM

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.

Brendajm · 01-28-2012, 03:06 PM

http://

Made my blueberry scones. They look yummy. I am looking forward to it with my coffee tomorrow morning!!

CarolynF · 01-28-2012, 03:45 PM

Brenda: Yours look like my second batch with slightly more "flour"...Enjoy..

lonestarstamper · 02-02-2012, 09:52 AM

Just recently checked out his website. He has a lot of good sounding recipes in his older books. These sound yummy !!!!

SCOTTSDALEJULIE · 02-02-2012, 10:31 AM

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.

Barbo · 02-02-2012, 09:13 PM

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.

01-21-2012, 05:51 PM	#1
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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 __________________ May 1: 141 Last edited by CarolynF; 01-21-2012 at 05:52 PM..

01-23-2012, 03:26 PM	#12
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Scones Will try them today. Report coming. Have only my new thick jam from mixed berries and strawberries. Will do the swirl.

01-23-2012, 09:09 PM	#14
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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.

01-24-2012, 02:32 PM	#18
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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

02-02-2012, 09:13 PM	#30
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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.

01-21-2012, 06:49 PM	#2
graciejean Senior LCF Member Join Date: Jan 2006 Location: Between here and there Posts: 612 Gallery: graciejean	These scones are to die for .

01-21-2012, 06:58 PM	#3
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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..

01-21-2012, 07:01 PM	#4
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,430 Gallery: buttoni Stats: 196/176/150 WOE: Atkins 4/09 Start Date: 4/21/09 Height 5'5", Age 64	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.

01-21-2012, 07:11 PM	#5
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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.

01-22-2012, 04:34 AM	#6
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,613 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	These look yummy. I knew there was a reason I bought raspberries yesterday !

01-22-2012, 02:36 PM	#7
sungoddess Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,172 Gallery: sungoddess WOE: Perfect Health Diet/JUDDD Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD	Carolyn, what did you use for your bulk sugar substitute?

01-22-2012, 03:59 PM	#8
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,613 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	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 .

01-23-2012, 06:33 AM	#9
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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..

01-23-2012, 07:11 AM	#10
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,613 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	1 Cup, then I added some of Jens bake mix,, I wasnt too sure how thick it was supposed to look..

01-23-2012, 09:48 AM	#11
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	A cross between cookie dough and cake batter, does that make sense?

01-23-2012, 05:03 PM	#13
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Can't wait Barbo..Swirling is a good thing, too. Make sure your batter is thick enough not to run.

01-23-2012, 09:15 PM	#15
EyeDoc Senior LCF Member Join Date: Oct 2011 Posts: 813 Gallery: EyeDoc Stats: 122/107-109/108 5'1.5" WOE: Mindful eating Start Date: August 31, 2011 third time around	I just bought some fabulous raspberries. Making these in the morning!

01-24-2012, 06:07 AM	#16
SkeeterN Way too much time on my hands! Join Date: Jun 2004 Location: West Central Ohio Posts: 18,117 Gallery: SkeeterN Stats: 4'10 and 170/115 (5 or so pounds up or down) WOE: Atkins Start Date: April 2004	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

01-24-2012, 02:08 PM	#17
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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.

01-24-2012, 04:41 PM	#19
tea cup Senior LCF Member Join Date: Jan 2008 Location: Arizona Posts: 537 Gallery: tea cup Stats: 145/127/124? 5'2" WOE: UDDDD for health primarily, secondly for wt loss	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.

01-24-2012, 05:21 PM	#20
EyeDoc Senior LCF Member Join Date: Oct 2011 Posts: 813 Gallery: EyeDoc Stats: 122/107-109/108 5'1.5" WOE: Mindful eating Start Date: August 31, 2011 third time around	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...

01-25-2012, 05:36 PM	#21
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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.

01-26-2012, 11:10 AM	#22
mdolph Senior LCF Member Join Date: Mar 2004 Location: South Bend, Indiana Posts: 476 Gallery: mdolph Stats: 287/138/150 WOE: hhcg rogue Start Date: August 4, 2003	Anyone have a picture? How much do they rise? Think I could make it in my cakepop maker?

01-27-2012, 11:00 AM	#24
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I do prefer the ones with less almond flour..say 1 1/4 cups. Others are slightly drier..

01-28-2012, 05:35 AM	#25
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,613 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	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.

01-28-2012, 03:06 PM	#26
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,613 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	http:// Made my blueberry scones. They look yummy. I am looking forward to it with my coffee tomorrow morning!!

01-28-2012, 03:45 PM	#27
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Brenda: Yours look like my second batch with slightly more "flour"...Enjoy..

02-02-2012, 09:52 AM	#28
lonestarstamper Senior LCF Member Join Date: Apr 2011 Location: Conroe,Tx Posts: 192 Gallery: lonestarstamper Stats: 221/210/150 WOE: Atkins Induction Start Date: April 2011	Just recently checked out his website. He has a lot of good sounding recipes in his older books. These sound yummy !!!!

02-02-2012, 10:31 AM	#29
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,058 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	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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