Scottish Oat Scones Low Sugar Low Carb RecipeReport Violation
Serving Size: 1 scone
Carbs Per Serving: 11 g
Prep Time:<25 minutes
Skill Level: Easy
A scone recipe made its way into my in box this week. Ironically it was at the same time I was sampling some jam made by one of my clients Red Barn Farms in Monmouth. They follow organic growing methods in their blackberry, boysenberry as well as marion berry patches. They have developed a delicious sugar free jam containing fruit and Fructevia... and that is it. But, I digress. I just thought a scone and that jam would be an awesome combo. I came up with this modified version of the scone that pulls a lot of the carbs and almost all of the sugar out making safe for diabetics and low cab eaters alike. Enjoy!
1 cup rolled oats
1 1/2 cup Soy Flour or low carb mix
1/2 teaspoon of vanilla
1 teaspoon of orange zest
1/4 cup coconut oil
2/3 cup milk of your choice
2 teaspoons baking powder
1 teaspoon Fructevia, Steviva Blend or a tiny dash of Steviva Brands Pure Stevia Powder
1/2 teaspoon salt
Preheat oven to 425 degrees.
Mix all dry ingredients together in a large bowl.
In a separate bowl beat egg and slowly add in milk and oil.
Add the liquid ingredients in with the dry and blend thoroughly.
Scatter some rolled oats onto your counter and turn dough out on top of them.
Pat the dough into a circle about 1/2 inch thick. Cut the circle into 8 wedges and place each piece on a greased sheet pan.
Bake until nicely browned, about 15 to 18 minutes.
Serve with melted butter and sugar free jam. Deeelish!