Post by Jessica on Feb 27, 2013 17:36:07 GMT -5
I put 'scones' in quotations, as these do not have the light, fluffy, almost crumbly texture of traditional scones. Mine are dense and chewy- but I actually prefer them that way!
Blueberry Scones
2 c oats
3 TB sugar equivalent of stevia sweetener of choice (plus a dash of Nunanturals concentrate if you like it extra sweet)
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
(optional: dried orange peel or orange zest)
3 TB carton egg whites (or 1 egg white)
1/3 c + 1 TB 0% greek yogurt
1/2 c frozen berries
Soured almond milk (almond milk with a little vinegar added) to consistency
Place oats in blender and blend until flour-like consistency. Pour into mixing bowl. Add sweetener, baking powder, salt, xanthan, and optional orange peel. (If using fresh zest, add it to the yogurt instead.) Mix until combined. Add egg white and yogurt. Mix a little, then add blueberries. Mix until incorporated, then slowly add soured almond milk, approx 1 TB at a time, until stiff dough forms and bottom of bowl is clean. (Make sure you give the mixture time to incorporate the milk after you add it, so you don't think it needs more and add too much ) I'd say it'll take about 2-4 TBs. Place dough onto non-stick surface (I used a plastic cutting board) and press out into a circle, about 3/4 to 1'' thick. (Dough will be very stiff.) Slice into 8 pieces, like a pizza. (Optional- baste tops with leftover soured milk and sprinkle with course xylitol.) Place on parchment paper-lined pan, and bake at 400 degrees, 10-12 min. Enjoy!
(For those of you who count, I figure the net carbs to be about 14 in each, if cut into 8 wedges.)
Note: I also mixed up some yogurt with stevia and a touch of almond extract to act as 'Devonshire Cream' when I enjoyed mine with tea
Blueberry Scones
2 c oats
3 TB sugar equivalent of stevia sweetener of choice (plus a dash of Nunanturals concentrate if you like it extra sweet)
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
(optional: dried orange peel or orange zest)
3 TB carton egg whites (or 1 egg white)
1/3 c + 1 TB 0% greek yogurt
1/2 c frozen berries
Soured almond milk (almond milk with a little vinegar added) to consistency
Place oats in blender and blend until flour-like consistency. Pour into mixing bowl. Add sweetener, baking powder, salt, xanthan, and optional orange peel. (If using fresh zest, add it to the yogurt instead.) Mix until combined. Add egg white and yogurt. Mix a little, then add blueberries. Mix until incorporated, then slowly add soured almond milk, approx 1 TB at a time, until stiff dough forms and bottom of bowl is clean. (Make sure you give the mixture time to incorporate the milk after you add it, so you don't think it needs more and add too much ) I'd say it'll take about 2-4 TBs. Place dough onto non-stick surface (I used a plastic cutting board) and press out into a circle, about 3/4 to 1'' thick. (Dough will be very stiff.) Slice into 8 pieces, like a pizza. (Optional- baste tops with leftover soured milk and sprinkle with course xylitol.) Place on parchment paper-lined pan, and bake at 400 degrees, 10-12 min. Enjoy!
(For those of you who count, I figure the net carbs to be about 14 in each, if cut into 8 wedges.)
Note: I also mixed up some yogurt with stevia and a touch of almond extract to act as 'Devonshire Cream' when I enjoyed mine with tea