Tuesday, February 5, 2019

PEACHES AND CREAM SCONES






PEACHES AND CREAM SCONES

These turned out great and I loved the Maple Glaze which added extra sweetness and a nice flavor boost. Scones are quite a British thing, but Americans have also embraced this delicious treat.  Some people like to have scones with a hot cup of tea and others like scones for breakfast as a change of pace from eggs. Because scones are notoriously higher in carbohydrates and especially if there is added fruit, these are more appropriate for moderate low-carbers or stricter low-carbers who are in the pre-maintenance phase of their low-carb diet.

21/4 cups Gluten-Free Bake Mix 2 (560 mL)
1 tsp baking soda (5 mL)
1/2 tsp baking powder (2 mL)
1/8 tsp salt (0.5 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 2/3 cup (150 mL)
  sugar
4 tbsp butter, melted (60 mL)
2 tbsp heavy cream (30 mL)
1/2 tsp vanilla extract (5 mL)
3/4 cup chopped peaches, fresh or canned, drained (175 mL) 
  (in fruit juice)*
Maple Glaze:
2.5 oz cream cheese (75 g)
1/4 cup heavy cream (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1/4 cup sugar (60 mL)
1 tsp maple extract (5 mL)

Preheat the oven to 400°F (200°C).

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

In small bowl, beat egg with fork.  Add liquid sweetener, cooled melted butter, heavy cream and vanilla extract.  Add to well in dry ingredients and stir to combine.  Pat the peaches dry with paper towels and stir into the batter.  Form the dough into a square or circle on a parchment-lined cookie sheet. Cut in half and then in half again (the cuts form a cross).  Then cut each quadrant into 2 wedges to make 8 wedges in total.  Separate wedges carefully.  Bake 15 minutes or until turning golden brown in spots on top and a deeper golden brown underneath.

Maple Glaze:  In small bowl, whisk together softened cream cheese (you can nuke it), heavy cream, liquid sweetener and maple extract. 

Helpful Hint:  *If your peaches are in light syrup, then rinse them, pat dry and sweeten with low-carb sweetener to taste.

Yield:  8 servings
1 serving/with Maple Glaze
221.6/269.5 calories
6.1/7.0 protein
17.7/22.3 g fat
0.3/0.3 g fiber
8.1/8.7 g net carbs

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