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 400º 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 400º 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
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