Author Topic: Low Carb Wild Berry Scones from the FAT TO SKINNY Sugar Free Bakery Book  (Read 3258 times)

Doug Varrieur

  • Author
  • Administrator
  • Hero Member
  • *****
  • Posts: 5335
  • Commited to helping the world :)
    • View Profile
    • Best Weight Loss Book Ever Written! FAT to Skinny Fast and Easy
    • Email
Low Carb Wild Berry Scones from the FAT TO SKINNY Sugar Free Bakery Book- http://www.shop.fattoskinny.com




Ingredients

   2 cups soy flour
   12 drops FAT TO SKINNY ZERO sweetener
   1 teaspoon baking soda
   2 tablespoons baking powder
    teaspoon salt
   5 tablespoons of butter cut into squares the size of dice
   1 cup sour cream
   1 egg yolk
    cup heavy cream
   2 teaspoons Xylitol
   1 cup Blackberries

Directions

1.   Preheat oven to 400 degrees.
2.   In a food processor, mix soy flour, baking powder, ZERO, baking soda, and salt.
3.   Add the cubed butter until a coarse meal forms.
4.   Combine egg yolk and berries with heavy whipping cream in separate bowl.
5.   Into flour mix in the sour cream and egg yolk/berry mixture until just combined.
6.   Lightly dust a board with soy flour and place dough on board.
7.   Cut the dough in half.
8.   Pat of the dough out into a 12 X 6 X inch rectangle.
9.   Cut the dough into two 6 X 6 X inch squares.
10.   Cut each 6 X 6 square opposite corner to opposite corner in an X forming 4 triangles.
11.   Repeat the process with the rest of the dough until you have 16 scones.  
12.   Transfer the 16 triangles onto a parchment paper lined baking sheet separated from each other.
13.   Brush the tops of each scone with heavy cream and sprinkle lightly with Xylitol.
14.   Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.
15.   Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.
« Last Edit: July 31, 2014, 08:56:47 AM by Doug Varrieur »
Keep The Faith, Stay The Course, Spread The Word on Facebook and Twitter  8)

Itsoversugar

  • Jr. Member
  • **
  • Posts: 94
    • View Profile
    • Email
Would almond flour work as a good replacement for the soy flour?
It'sOverSugar
263.2/254/150

umpa

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 11730
    • View Profile
    • Email
In this recipe no because almond flour is too sticky.You have to be able to roll these out like my cinnamon buns ;)

Itsoversugar

  • Jr. Member
  • **
  • Posts: 94
    • View Profile
    • Email
Darn!  I bought soy flour once years ago.  Tried it in one recipe and through away the rest. Do the other ingredients cover up the soy flavor very well?
It'sOverSugar
263.2/254/150

umpa

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 11730
    • View Profile
    • Email
If the temperature is too high it turns bitter.But for items like scones and cinnamon rolls its a must.I put a few recipes in the Fat to Skinny Bakery because Sherripies son has nut allergies.The nut flours were not a option.I rarely use it but when I do I lighten it up to reduce the carb count with coconut,oat fiber or almond flour.For items that have to be rolled out that are sticky you need soy. ;)