Low-Carb Chocolate Chip Drop Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cup Carbquik (by FIT_ARTIST) 1 tsp Baking Powder 1 stick Butter, unsalted 1/3 cup Fairlife Fat Free Milk 3 tbsp Egg substitute, liquid (Egg Beaters) or 1 egg3/4 Splenda No Calorie Sweetener 1 tsp Torani Sugar Free Caramel Flavoring Syrup or caramel extract1/2 tsp Molasses, blackstrap 2 tbsp Hershey�s Special Dark Chocolate Chips
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or grease if not using paper. In a medium bowl, whisk baking powder into Carbquik. Cut in butter with a pastry blender until it resembles small peas.
In separate bowl, mix milk or cream, egg, sweetener, maple extract and molasses. Add wet mixture to dry and stir just until a soft dough forms. The dough will be sticky. Stir in chocolate chips.
Turn dough out onto surface lightly dusted with Carbquik.* Coat dough with Carbquik and gather into a ball. Divide dough into 10 balls. Gently shape them in your hands, coating with Carbquik as needed, into somewhat of a cylinder shape, about 2 inches high, and place them on the baking sheet.
* If you want smaller scones, use a medium-sized scoop (like an ice cream scoop) instead and refine the shape into a cylinder as you place them on the baking sheet.
Scones will spread as they bake. Bake at 400� about 15 minutes or until golden brown. Serve warm. Do not overbake as they will dry out quickly.
Serving Size: Makes 10 scones
Number of Servings: 10
Recipe submitted by SparkPeople user JENNA3.
In separate bowl, mix milk or cream, egg, sweetener, maple extract and molasses. Add wet mixture to dry and stir just until a soft dough forms. The dough will be sticky. Stir in chocolate chips.
Turn dough out onto surface lightly dusted with Carbquik.* Coat dough with Carbquik and gather into a ball. Divide dough into 10 balls. Gently shape them in your hands, coating with Carbquik as needed, into somewhat of a cylinder shape, about 2 inches high, and place them on the baking sheet.
* If you want smaller scones, use a medium-sized scoop (like an ice cream scoop) instead and refine the shape into a cylinder as you place them on the baking sheet.
Scones will spread as they bake. Bake at 400� about 15 minutes or until golden brown. Serve warm. Do not overbake as they will dry out quickly.
Serving Size: Makes 10 scones
Number of Servings: 10
Recipe submitted by SparkPeople user JENNA3.
Nutritional Info Amount Per Serving
- Calories: 294.8
- Total Fat: 20.5 g
- Cholesterol: 50.0 mg
- Sodium: 372.8 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 17.2 g
- Protein: 8.8 g
Member Reviews