Wednesday, April 15, 2015

CINNAMON ROLL SCONES





CINNAMON ROLL SCONES

These very substantial scones are cinnamony-good with the flavors found in a Cinnamon Roll.  One can use one of either topping.  This is a very good base for making all kinds of flavors of scones.  I'm going to try another recipe soon along these lines.  I love scones...they go back to my British roots, perhaps.  I grew up in South Africa, but my ancestors (not that far back either) are from Scotland and Britain.

21/4 cups Gluten-Free Bake Mix 2 (560 mL)
1 tsp baking soda (5 mL)
1/tsp baking powder (2 mL)
1/tsp cinnamon (1 mL)
1/tsp salt (1 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 1/cup (125 mL)
1/cup butter, melted (75 mL)
1/cup granulated erythritol (75 mL)
2 tbsp almond milk, OR whipping cream (30 ml)
11/tsp unflavored gelatin (7 mL)
1/tsp vanilla extract (2 mL)
Cinnamon Accent:
2 tbsp powdered erythritol like Swerve's®  Confectioner's (30 mL)
1 tbsp Gluten-Free Bake Mix 2 (15 mL)
1 tsp cinnamon (5 mL)
Glaze (use this or Cream Cheese Drizzle option below):
3 tbsp powdered erythritol (45 mL)
1 tbsp dry milk powder (15 mL)
1 tbsp almond milk, OR whipping cream (15 mL)
1/tsp vanilla extract (1 mL)



Cream Cheese Drizzle (another option):
2 oz cream cheese, softened (60 g)
2 tbsp powdered erythritol, OR liquid sweetener, to taste (30 mL)
1 tbsp almond milk, OR whipping cream (15 mL)

Preheat oven to 400°F (200°C). 

In large bowl, combine Gluten-Free Bake Mix 2, baking soda, baking powder, cinnamon and salt. 

In food processor or mixer with bowl, process egg, liquid sweetener, butter, erythritol, almond milk, OR whipping cream, gelatin and vanilla extract.  Add dry ingredients; process.  Place dough on cutting board.  Work about two-thirds of Cinnamon Accent into the dough…leaving a few streaks, if desired. Form into a 7-inch (18 cm) circle on a greased cookie sheet and cut into 8 wedges, however, do not separate them.  Sprinkle with remainder of the Cinnamon Accent.  Bake 16 to 18 minutes, or until they look only slightly moist (when scones are separated) in spots.  You don’t want them too dry or too doughy…they do dry out more as they cool.  Leave to cool a few minutes before transferring to wire rack to cool further.  Garnish each scone with Glaze or Cream Cheese Drizzle.

Cinnamon Accent: In blender or coffee grinder, combine powdered erythritol, Gluten-Free Bake Mix 2 and cinnamon; blend until all lumps are gone.

Glaze:  In small bowl, combine powdered erythritol, milk powder, almond milk, OR whipping cream and vanilla.  Spread over scones.

Cream Cheese Drizzle:  In small bowl, combine softened cream cheese with powdered erythritol and almond milk, OR whipping cream.  Place in pastry bag* with plain tip and pipe Cream Cheese Frosting in stripes over the scones.

Helpful Hint: *Cutting the corner off a Ziploc bag would work as well.

Yield:  8 large scones
1 scone/Glaze/Cr. Cheese
219.4/243.0 calories
6.4/7.1 g protein
17.9/20.1 g fat
0.1/0.1g fiber
7.0/7.2 g net carbs 



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For other great Low-Carb, Gluten-Free recipes by the team & me: