on your browser
to print this recipe.
"Buttermilk"-Blueberry Scones – a Rima/Myra S. collaboration
2 cups almond flour OR soya flour (or combination of the two)
2 teaspoons xanthan gum
1/4 cup Splenda
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 tablespoons heavy cream
2 tablespoons water
1 teaspoon white vinegar
1 large egg
1/2 cup fresh blueberries
1/4 cup pecans, chopped
Preheat oven to 400 degrees.
In a bowl, mix together the almond flour, xanthan gum, Splenda, baking powder, baking soda and salt. In a small bowl or measuring cup, combine the cream, water and vinegar.
Cut the butter into the dry ingredients with a pastry knife until mixture resembles coarse meal (or coarser meal - we're dealing with almond flour here <g>). Add the cream/water/vinegar mixture and egg and mix just until everything is moistened. Fold in the blueberries and pecans.
Turn dough out onto a lightly floured (with almond flour) surface. Knead 4-5 times. Pat dough into a 1/2-inch thick circle. Cut 2-inch circles from the dough with a biscuit cutter or water glass. Place circles on a baking sheet either greased or lined with parchment paper. Bake for 6-12 minutes, or until golden.
Makes 1 dozen. About 63.5 carbs for the whole recipe, or about 5.3 carbs each.
NOTE: Buttermilk is *way* too carby to use, but a good substitute is cream, water and vinegar. You need an acid, like buttermilk or vinegar, to get the baking soda to work.
NOTE 2: If you're using almond flour and not the soya, you might
want to cut down on butter, or even eliminate it. Almond flour is
a fatty flour. Try it with the butter, and if the scones spread too
much while baking, cut back on it the next time.