Cranberry Orange Scones


2 cups Carbquik
1/2 cup artificial powdered sweetener, such as Equal + more for sprinkling
1 tablespoon butter, melted
2 eggs, beaten
1/4 – 1/2 cups unsweetened almond milk
1/2 cup cranberries, thawed
1 tsp. orange zest


Heat oven to 425.

Combine Carbquik and sweetener. Add the butter and egg, mix in thoroughly, should be a thick, chunky consistency. Add 1/4 cup of almond milk and knead mixture with hands until it forms a ball that hold together, it should not fall apart nor should it be sticky. Add more almond milk if necessary. Add cranberries and zest and gently knead until mixed.

Line baking sheet with parchment paper.

Divide dough into to two equal portions. On a protected, nonstick surface, roll out dough into a rectangle, about 10″ x 4″, dough should be about 1 inch thick. Using a large knife cut through the middle of the rectangle on the long side to form two squares. Make a diagonal cut through each square and place the triangles onto prepared baking sheet. Repeat with the other ball of dough.

Sprinkle with scones with artificial sweetener and place in oven. Bake 10-13 minutes until golden brown. Serve warm.

Yields 8 Servings

Serving Size = 1 scone

Total Net Carbs. <2-1/2 grams per serving

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Rating: 3.5/5 (2 votes cast)
Cranberry Orange Scones, 3.5 out of 5 based on 2 ratings © Copyright 2012 Diablo Deb, All rights Reserved. Written For: Low Carb Sensations
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