Friday, October 26, 2018

CHOCOLATE-COVERED SOUR CREAM SCONES





CHOCOLATE-COVERED SOUR CREAM SCONES

It is great to have a fresh scone for breakfast with a cup of tea. My husband and I loved these.  I'm afraid they really didn't last too long as a result.  These are quick enough to whip up if you’re in the mood, especially if you have the bake mix on hand already mixed and in a container.  Scones are a very British thing if anything.  My roots are British, Scottish and French.

21/4 cups Gluten-Free Bake Mix 2 (560 mL)
1/2 cup sugar substitute, OR use (125 mL)
 liquid sweetener added to the egg
1 tsp baking powder (5 mL)
1/4 tsp baking soda (1 mL)
1/4 tsp salt (1 mL)
1/4 cup butter (60 mL)
1 egg
1/4 cup sour cream (60 mL)
Chocolate Topping:
1/2 cup sugar-free chocolate chips (125 mL)
2 tbsp unsalted butter (30 mL)
Liquid sweetener (sucralose or stevia) to equal 4 tsp sugar (20 mL)
  (optional)

Preheat the oven to 400°F (200°C).

In medium bowl, combine Gluten-Free Bake Mix 2, page 94, sugar substitute, baking powder and salt.  Rub in the butter until the mixture is crumbly.  In small bowl, beat egg and sour cream with fork.  Add to well in dry ingredients and using a wooden spoon combine well.  Knead the dough on a cutting board with a smattering of bake mix or coconut flour until it holds together nicely.  Form and pat into a 7-inch (18 cm) circle.  Cut in half and in half again (the cuts form a cross).  Then cut each quadrant into 2 wedges to make 8 wedges in total.  Separate wedges and place on parchment-lined cookie sheet with spaces in between.  Bake 15 minutes.

Chocolate Topping:  In double boiler or nonstick saucepan over low heat, heat chocolate chips and butter until melted. Stir in the liquid sweetener, if using. Stir well and then using a knife spread the chocolate generously over the tops of the scones.

Yield:  8 scones
1 scone
286.4 calories
6.5 g protein
22.9 g fat
0 g fiber
7.4 g net carbs


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