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These induction-friendly little scones are great for breakfast or a snack. Those who don't like the taste of the Atkins Bake Mix could certainly use another brand or substitute their own bake mix. I found these to be just less sweet than I wanted. Since I don't recommend substituting liquid for dry ingredients when baking, I leave in the Splenda, but add some carb-free liquid sweetener to the liquid ingredients before mixing.
Serve piping hot with butter.
3/4 cup reduced-carb, whole milk dairy beverage
1 Tbs. fresh lemon juice
2 Tbs. plus 1 tsp. lemon zest, divided
2 tsp. lemon extract
1 3/4 cups Atkins Quick Cuisine Bake Mix
1/4 cup plus 2 tsp. granular sugar substitute, divided
4 tsp. baking powder
4 Tbs. (1/2 stick) cold unsalted butter, cut into small pieces
1 Tbs. heavy cream
How To Prepare:
Heat oven to 400*F. Line a baking sheet with parchment paper. Combine dairy beverage and lemon juice in a medium mixing bowl; stir and let stand at room temperature for 15 minutes. Stir dairy beverage mixture well: add 2 tablespoons of the lemon zest and lemon extract.
Pulse bake mix, 1/4 cup of the sugar substitute, and baking powder in a food processor to combine. Add butter and pulse just until mixture resembles a coarse meal.
Add dry ingredients to wet and stir gently just until combined, being careful not to overwork. Scoop dough into a 1/4-cup measure and drop onto baking sheet, leaving an inch between scones. Do not flatten scones.
Whisk together remaining 2 teaspoons sugar substitute and remaining teaspoon lemon zest and cream in a small bowl. Brush scones with mixture. Bake until lightly golden on top, 12 to 15 minutes. Serve warm or wrap individually in foil and freeze for up to 1 month.
Number of Servings:
Carbs per serving - include all nutritional information if known: