SCONES WITH ALMOND FLOUR

FOOD STORIE'S SCONES WITH ALMOND FLOUR
9 1/2 ounces almond flour (2 1/2 cups)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup oil
1/4 cup Da Vinci sugar free syrup, plain or vanilla flavor *
2 large eggs

Mix the dry ingredients in a medium to large mixing bowl. Add the remaining ingredients and stir until a stiff dough forms. Drop by 1/4 cup portions onto a baking sheet. Bake at 350 17-20 minutes until golden brown and firm to the touch.

Makes 8 scones

* If you don't have sugar free syrup, use 1/4 cup water and liquid sweetener of your choice equivalent to 1/4 cup sugar. Add a little vanilla if you like. The nutritional counts are based on using a carb-free sweetener. If you use granular Splenda you will need to count the additional carbs. That would add about 1 carb per serving.

Per Scone: 294 Calories; 27g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

Food Stories posted this at Low Carb Friends but he put chocolate chips in his. That didn't appeal to me. It's been so long since I last had a scone or a real biscuit that I'm not sure if the consistency of these is quite like either one. In any case, they're very good and I think they'd make wonderful shortcakes for strawberry shortcake. Or, if you omit the syrup and just use water, you could top these with creamed chicken or sausage gravy.

Although I used oil as Food Stories suggested, I think I might use unsalted butter next time instead for a more buttery flavor. They're fine as they are though and there's a chance that the water in the butter would affect the texture. I did change the mixing instructions. I saw no reason to combine the liquid ingredients in another bowl before adding them to the dry ingredients. That would only be necessary if you had to cut in the fat first and that's not the case with this recipe. I baked mine in my whoopie pie pan and wasn't all that pleased with the appearance that gave them. I think they would have looked more scone-like had I just dropped them onto a baking sheet and left the batter craggy on the top. I made the mistake of smoothing the tops to spread the batter in the tin which accounts for the odd appearance of mine. You can see how Food Storie's scones looked if you visit the link above at Low Carb Friends. Click the photo to see a close-up.

UPDATE 2/10/13: After I made these, I ate a couple and then froze the rest thinking I'd use them later for strawberry shortcake. Well, I was going to do that the other day but, when I tasted one of them, I realized that the texture wasn't going to be suitable for shortcake. I don't know if the texture changed from freezing them, or if I've just forgotten what they were like fresh, but the texture is now just like a slightly chewy yeast roll. I've been eating them with butter on them and they're great as is. They're so good that I've changed the rating to four stars. I think they'd be really good as burger buns but I think they might be a little too high in carbs if I make them twice the size in my muffin top pan instead of whoopie pan size. They would be fine though for slider size burgers or for small sandwiches with cold cuts.

UPDATE 2/13/13: I made another batch of these today but made them as drop scones instead of spreading them in the pan and smoothing the tops. The texture came out a lot more scone/biscuit-like this time with lots of crunchy, craggy bits on the outside. They're very nice fresh from the oven. I'm still not sure if the texture will change by freezing them though. Most of this batch will go in the freezer so I will find out eventually and report back. Also, this time I used water and liquid Splenda in place of the vanilla syrup and that worked fine. Below you can see how they looked this time (click the photo to see a close-up):

1. Prev:SAVORY BURGER BUNS
2. Next:SESAME SEED SANDWICH BUNS