THE Premier Low-Carb store .. .. AND Meeting Place

Saturday, August 24, 2013


PLAIN CHEESE SCONES (see variation)

I was fooling around with my cheese biscuit recipe and came up with some great scones!!  I just finished a tea date with my hubby enjoying warm scones, spread with Healthy Butter and sugarless jam.  We nuked the 2-day old scones 30 seconds for 2 scones.  The cheese inside the scone gets all molten and it tastes absolutely fabulous!  I was so satiated after 2 scones.  Yep, repeated the process - more tea and more scones!  ;)  Hope some of you enjoy them as well.


These are super!  You will feel like you’re cheating! 

2 cups Gluten-Free Bake Mix 2, (500 mL)
21/2 tsp baking powder (12 mL)
1/2  tsp granulated garlic (2 mL)
1/4  tsp dried basil (1 mL)
1/4  tsp dried parsley (1 mL)
1/4  tsp salt (1 mL)
11/2  cups grated Mozzarella, OR (375 mL)
  Cheddar cheese
3 eggs, fork beaten
1/2  cup whipping cream (125 mL)
2 tbsp olive oil (30 mL)

In medium bowl, combine Gluten-Free Bake Mix 2, page___, baking powder, garlic powder, basil, parsley and salt.  Stir in Mozzarella, OR Cheddar cheese.  In small bowl, combine eggs, whipping cream and olive oil.  Stir into dry ingredients until moistened and well combined. 

Drop batter by approximately 3 tablespoonful (45 mL) mounds onto greased cookie sheet, spaced about 1 inches (2.5 cm) apart to allow for spreading.  Bake in 375°F (190°C) oven 20 to 25 minutes, or until golden brown and completely brown and crispy underneath.  Serve warm with butter.  Nuke them in the microwave oven briefly, if necessary.

Variation:  Plain Cheese Biscuits:  Use 1 tbsp (15 mL) sugar substitute and 1/2 tsp (2 mL) vanilla extract.  Omit garlic, basil and dried parsley.  These scone-like biscuits may be served warmed (nuke them, if necessary) with butter (I use my Healthy Butter {find the recipe in Low-Carbing Among Friends, Vol. 2, page 84) and sugarless jam}.  They are for breakfast for teatime.  (2.9 g carbs)

Plain Cheese Scones:  Use only 2 to 3 tbsp (30-45 mL) whipping cream.  To the wet ingredients, add liquid sweetener to equal 4 tsp (20 mL) sugar and 1/2 tsp (2 mL) vanilla.  Omit garlic, basil and dried parsley. Remember to add the salt. Process cheese into batter for 12 scones, 11 scones otherwise. Nuke scones that have been refrigerated briefly and serve warm.  (4.3/5.0 g carbs)

Red Lobster® Biscuits:  Use Cheddar cheese instead and be pleasantly surprised! (4.1 g carbs)

Yield:  12 biscuits
1 biscuit
96.3 calories
2.3 g protein
8.3 g fat
3.1 g net carbs

No comments: