My sister had a tea at her church a couple of months ago and I made orange scones for it. They were a big hit and I was happy with the way they came out. Unfortunately they were not something I could eat on a regular basis because they were made with AP flower and sugar and that recipe didn't translate to low carb very well. Happily I came across an Afternoon Tea Scones recipe on "Christina's Cucina" through Pinterest and after a couple of tries I was able to come up with these lightly lemony, soft and fluffy scones. They're sugar free and low carb and will make your next tea or morning coffee an event.
Number of Servings: 8 to 16
Ingredients:
2 cups (10 oz.) Carbalose flour
1 tsp baking powder
1½ tsp baking soda
a pinch of salt
⅓ cup salted butter (cold)
one egg, room temperature
2 Tbsp sugar substitute (double if
using Splenda for baking)
½ cup + 1 Tbsp evaporated milk
2 Tbsp lemon juice
1 tsp dehydrated lemon peel or 2 tsp fresh lemon peel & 1 tsp sweetener
Directions:
1) Preheat oven to 400ºF
2) If using dehydrated lemon rind, put lemon juice in a small bowl and add rind and sweetener. Let sit for at least 10 minutes to rehydrate. If using fresh rind, grate and mince fine and add to lemon juice, add sweetener.
3) Mix dry ingredients in your bowl to combine. Beat the egg in a small bowl, then pour in evaporated milk and mix well. Reserving one Tbsp of mixture for scone tops.
4) Cut butter into pieces add to the dry ingredients. Using a pastry blender, your hands or the paddle attachment of your stand mixer, cut/mix the butter into the flour until it resembles coarse crumbs. Make a well in the center and add lemon juice mixture. Pour in ¾ of the egg and milk mixture.
5) Mix gently with a wooden spoon until a dough forms, just about 10 seconds. If needed add remaining egg mixture until dough comes together.
6) Place dough on a lightly Carbalose floured surface. Gently, form into a ball and flatten into a disk. Fold the dough over once, then roll or flatten to ¾″ thick. Do not knead or it will make the scones tough due to gluten formation.
7) Using a medium sized cutter for 8 scones or a small cutter for 16 scones, cut out. Gently reform excess dough until all the dough is used. Don’t worry about cracks and imperfections in your scones. Place on a parchment lined baking sheet.
8) Using a pastry brush, brush the tops with the remaining egg and milk mixture. Place in middle of your oven for about 9 minutes, then rotate your tray and bake for another 9 minutes or until they are golden brown.
9) Remove from oven and place on a cooling rack, serve warm or refrigerate or freeze once cooled.
Nutritional Info: Servings Per Recipe: 16
Amount Per Serving: (1 small scone)
Calories: 87.1
Total Fat: 6.0 g
Cholesterol: 24.7 mg
Sodium: 178.3 mg
Total Carbs: 8.4 g
Dietary Fiber: 5.1 g
Total Net Carbs: 3.3 g
Protein: 4.9g
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