CHOCOLATE CHIP PECAN SCONES

NANCY'S CHOCOLATE CHIP PECAN SCONES
2 cups Carbquik
1 teaspoon baking powder
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup pecans, chopped, 2 ounces
1/3 cup Carb Countdown 2% milk *
1 egg, beaten
3/4 cup granular Splenda or equivalent liquid Splenda
1 teaspoon maple or caramel extract
1/2 teaspoon blackstrap molasses
2 ounces MiniCarb chocolate chips, about 1/4 cup

Line a baking sheet with parchment paper, or grease if not using paper. In a medium bowl, whisk the baking powder into the Carbquik. Cut in the butter with a pastry blender until it resembles small peas. Stir in the pecans. In a separate bowl, mix the milk or cream, egg, sweetener, maple extract and molasses. Add the wet mixture to the dry mixture and stir just until a soft dough forms. The dough will be sticky. Stir in the chocolate chips.

Turn the dough out onto a surface lightly dusted with Carbquik. Coat the dough with Carbquik and gather into a ball. Divide the dough into 8 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 (see photo below). The will spread as they bake. Bake at 400?about 15 minutes or until golden brown. Serve warm.

Makes 8 scones
Can be frozen

* Or use half heavy cream and half water.

With granular Splenda:
Per Serving: 293 Calories; 25g Fat; 8g Protein; 22g Carbohydrate; 15g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 284 Calories; 25g Fat; 8g Protein; 20g Carbohydrate; 15g Dietary Fiber; 5g Net Carbs

These are the Maple Pecan Scones with chocolate chips added. It makes them taste a bit like a giant chocolate chip cookie. I find the MiniCarb chips a to be a little too bitter for my taste so I prefer the scones without them.

Here's how they look before going into the oven:

UPDATE: I've found that the scones are a little too fragile and crumbly to split open and spread butter or Mock Clotted Cream on. I recommend keeping the dough about half as high as in the photo above and let them spread out and get flatter. That way you'll have more surface area on top to spread your toppings.

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