Maple Oat Nut Scone

Name: Maple Oat Nut Scone
Ingredients: 3 cups almond flour; 0.5 cups milled oats; 0.25 cups artificial sweetener (Swerve); 8 ounces rough chopped pecans; 2 teaspoons baking powder; 2 eggs; 0.25 cups melted butter; 1 tablespoon maple extract; 1 tablespoon walnut extract; 2 tablespoons heavy cream; 2 tablespoons melted butter (for topping); 2 tablespoons cream cheese (for topping); 4 tablespoons artificial sweetener (Swerve; for topping); 2 tablespoons almond flour (for topping); 1 tablespoon heavy cream (for topping); 1 teaspoon maple extract (for topping); 2 ounces rough chopped pecans (for topping)

17 ingredients

9 steps

Ingredients

3 cups almond flour
0.5 cups milled oats
0.25 cups artificial sweetener (Swerve)
8 ounces rough chopped pecans
2 teaspoons baking powder
2 eggs
0.25 cups melted butter
1 tablespoon maple extract
1 tablespoon walnut extract
2 tablespoons heavy cream
2 tablespoons melted butter (for topping)
2 tablespoons cream cheese (for topping)
4 tablespoons artificial sweetener (Swerve; for topping)
2 tablespoons almond flour (for topping)
1 tablespoon heavy cream (for topping)
1 teaspoon maple extract (for topping)
2 ounces rough chopped pecans (for topping)

Directions

1

Preheat oven to 325F, and line a large, shallow baking pan with parchment paper.
2

Mix all of the dry ingredients in a large bowl. Add the eggs, butter, cream, and extracts. Stir to bring the dough together, mixing by hand as needed.
3

Divide the dough into two portions and prepare for 12 typical triangular scones (create a 7-8 inch disk, slice into 6 pieces). I use a wooden form that is used for making Chinese Moon Cakes, which makes 14.
4

Bake for 25-30 minutes until firm. Remove and cool on a rack.
5

Prepare the topping by adding the cream cheese to the melted butter and blending, then add the other topping ingredients except the nuts. Thicken to a paste with additional almond flour, as needed.
6

Coat the cooled scones with the topping and then liberally cover with the additional nuts.
7

I wrap them in Saran individually and keep them in a ziplock bag in the refrigerator.
8

This recipe borrows from multiple sources: http://alldayidreamaboutfood.com/2012/04/maple-pecan-scones-low-carb-and-gluten-free.html http://www.lowcarbmaven.com/easyrecipe-print/10109-0 http://starbucksrestaurantathome.blogspot.com/2012/12/maple-oat-nut-scones.html http://thepioneerwoman.com/cooking/maple-oat-nut-scones/?printable_recipe=11466 http://theviewfromgreatisland.com/maple-oat-nut-scones
9

I brought these down to a less imposing snack. The 14 scones clocked in at about 340 cal each. I used 1/2c scoops in muffin form (additional picture shown) and these are about 220 cal each and, frankly, plenty big enough.