Posted by: Barbara Evanhoe | January 20, 2012

Cranberry Scone Recipe ~ On Request

Good friends, Dean and Barbara Dodson, proprietors of Antiques and Americana ~ a wonderful shop in Douglass, Kansas, requested this recipe for Berry Scones, which look like cookies but are softer and more substantial.

I will post two versions, the first is the original recipe from my sister’s cookbook, The Low Carb Cafe II, and the second is the evolved version that Keith and I use.

Original Recipe Berry Scones ~ Preheat Oven to 425 degrees ~ Yield @ 12 scones ~ Approximately 6 grams net effective carbs per scone

Measure 1 Cup Soy Flour, 1/2 Cup Oat Flour, 1/4 Cup Wheat Germ, 1/4 Cup Splenda, 2 1/2 tsp. Baking Powder, 1/8 tsp. Nutmeg into a bowl.

Cut in 1/2 Cup Butter or Margarine into the flour mixture with a pastry blender until it resembles coarse crumbs.

Combine 1/2 Cup Skim Milk, 1 Egg, and 1 tsp. Grated Lemon Peel in a separate bowl and mix well.

Add milk mixture to dry ingredients, mixing until a soft dough forms.

Gently stir in 1/2 Cup Frozen Fresh Cranberries. (Or other berries but this may change the carb count)

Shape dough into 2″ rounds or triangles, careful not to crush the berries.

Place on a lightly oiled baking sheet and brush tops with melted butter and sprinkle lightly with additional Splenda if desired.

Bake 15 to 20 minutes or until lightly browned. Cool on wire rack. Store in a tightly covered container.

Not So Original Berry Scones ~ Preheat Oven to 425 degrees ~ Yield @ 12 scones

Measure 1 Cup Soy Flour, 1/2 Cup Oat Flour, 1/4 Cup Wheat Germ, 1/4 Cup Sugar, 2 1/2 tsp. Baking Powder, 1/8 tsp. Nutmeg into a bowl. (Note: We use our food processor to make oat flour out of Quaker Original Oats).

Using sugar raises the carb count, of course, as there are 5 carbs per teaspoon of white sugar, and about 1 teaspoon of sugar per scone, but we aren’t big fans of artificial sweeteners.

Cut in 1/2 Cup Butter into the flour mixture with a pastry blender until it resembles coarse crumbs.

Combine 1/2 Cup Milk, 1 Egg, “some” Cinnamon, Nutmeg and Vanilla in a separate bowl and mix well.  (“Some” means however much you want to use)

If we have an orange or lemon on hand, we will grate the peel of the whole fruit and toss it into the recipe. We have also used the juice of the lemon or orange to replace some of the milk.

Add milk mixture to dry ingredients, mixing until a soft dough forms.

Gently stir in 1/2 Cup Dried Cranberries. This undoubtedly raises the carb count because you get many more dried cranberries in a 1/2 cup measure than you would the full sized fruit, but we like our scones with lots of “stuff”. We also add “some” pecans or walnuts, for crunch.

Shape dough into 2″ rounds.

Place on a baking sheet and top with a tiny sprinkle of sugar.

Bake 15 to 20 minutes or until lightly browned. Cool on wire rack. Store in a tightly covered container.

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Responses

  1. Thank you for the recipes. Sounds yummy!


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