Day 149-2 (Su 120528) — Roast! and Scones!

5.6 lbs. of pot roast in the slow cooker with 3 lbs of carrots, 3 large onions, a stalk or 3 of celery, and some seasoning.

Ready? Set? Go!

Scones! I also made some Gluten-free, low-carb scones which turned out pretty well. Not great, but at least something to help me keep from gobbling the doughnuts and cinnamon rolls my in-laws brought with them last night. (I adapted this recipe from All Day I Dream About Food.)

Cinnamon Roll Scones (Low-Carb, Gluten Free)

Scones:
2 cups almond flour
8 packets Truvia
2 packets Splenda
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1 large egg, lightly beaten
1/4 cup coconut oil, melted (butter may be substituted)
2 tbsp heavy cream
1/2 tsp vanilla extract

Filling/Topping:

3 packets Truvia
1 packet Splenda
2 tsp cinnamon

Icing:

1 oz cream cheese, softened
1/2 tbsp butter, softened
4 packets Truvia
2 packets Splenda
1/4 tsp vanilla extract

Directions
For the scones, line a baking sheet with parchment paper and preheat oven to 325F. Whisk together almond flour, sweeteners, baking powder, baking soda, salt and cinnamon in a large bowl. Add in egg, coconut oil, cream, and vanilla extract until dough comes together.

In a small bowl, whisk together filling ingredients. Sprinkle half of filling into dough and mix in, but do not fully incorporate, so that it remains streaky.

Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Sprinkle with remaining topping. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.

Bake 20 to 25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t burn.
Remove from oven, transfer to a wire rack and let cool.

For the icing, beat cream cheese, butter and cream together until smooth. Use a mortar and pestle to powder the Truvia and Splenda. Beat in powdered sweeteners and vanilla until combined. Pipe or spread over cooled scones.

Number of Servings: 8 scones

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One response to “Day 149-2 (Su 120528) — Roast! and Scones!

  1. Pingback: Day 151-2 (T, 120529) — Sub-200! | New John for a New Year·

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