Breads and Scones

[Gaelen]

Index of Breads and Scones:


Almond Drop Scones -- 12g protein, 6g ECC per scone
Almond Cranberry Drop Scones -- 16g protein, 6g ECC per scone (with sugar free, lemon, orange and cranberry variations)
Basic LC Scone -- 10g protein, 3g ECC per scone
Cinnabons (from www.atkinsfriends.com)
Don't Call Me a Fruitcake ;) -- 14g protein, 13g ECC per slice
Flapjacks or Scones (from cmcole) -- 12g protein, 4g ECC
Flaxseed Bread
Fruit Cake Scones -- 10g protein, 8g ECC
Jena's Homestyle Bread -- 8g protein, 4g ECC
Lemon Poppyseed Flax Bread
Pecan Pancakes or Scones (from cmcole) -- 12g protein, 2g ECC
Peanut Butter Chocolate Chip Scones (from kevinpa) -- about 17g protein, 6g protein (large slice)
Protein Yeast Bread
Quick and Easy Low Carb Bread -- 2g protein, 1g ECC
Red Lobster's Cheese Garlic Biscuits (from Atkins Bake Mix)
Sweet Nut bread -- 10g protein, 4g ECC per slice


Don't forget to check the recipes in the "Sweets and Desserts" forum. Several of the recipes posted in Cakes and Muffins are coffeecake or quick breads which are not overly sweet, and can easily be adapted to scones.

[Gaelen]

DON'T CALL ME A FRUITCAKE ;) -- 14g protein, 13g ECC per slice

Recipe By : Gaelen
Serving Size : 1 slice Preparation Time : 2 hours, plus 'aging' time
Categories : breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried cranberries -- chopped
1/2 cup dried cherries -- chopped
1/2 cup dried apricots -- chopped
1 1/2 cups walnuts -- chopped, divided
100 milliliters amaretto -- (about 1/3 cup)
5 ounces unsalted butter
1/4 cup orange juice, frozen concentrate
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups almond meal
3/4 cup vital wheat gluten
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
6 eggs
Amaretto, brandy or double-strength coffee
for spritzing

Combine chopped dried fruits, 1/2 cup of chopped walnuts and the amaretto. If you'd rather not use amaretto, you can use brandy or Kaluhua, or you can also use double strength coffee or apple juice. Cover tightly and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Pre-heat oven to 325 degrees.

Place fruit and liquid in a non-reactive pot with the butter, orange juice concentrate and spices. Add water to make the consistency a little more liquid if the fruit mixture is too thick to stir easily. Bring mixture to a boil, stirring often, and when it comes to the boil, reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, stirring in all but two tablespoons of the remaining chopped walnuts. Then stir in eggs one at a time until completely integrated.

Spoon the batter into a well-buttered 10-inch springform pan, muffin cups (18) or into two 8 x 4 x 2" standard loaf pans, and decorate the top of the cake with the balance of the chopped walnuts. Bake at 325 degrees for 1 hour, or until a toothpick inserted into the middle of the cake comes out clean. You can also bake this in four to five mini loaf pans.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with more amaretto or brandy (optional) or double strength unsweetened coffee, and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with amaretto or brandy (optional) or double-strength unsweetened coffee. The cake's flavor will enhance considerably over the next two weeks.

Yield: 1 round cake, 18 muffins or two standard loaves

Per Serving : 254 Calories; 16g Fat (55.2% calories from fat); 14g Protein; 15g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 237mg Sodium.

- - - - - - - - - - - - - - - - - - -

[Gaelen]

Okay, I thought some of you might like to try my 'experiments' at low carb fruitcake. This one is one of my earlier attempts. It is NOT a fruitcake (although I suspect it would take a shot of coconut rum or whiskey nicely...) In texture and taste, it's more of a fruity, nutty scone. I decided after this that I needed to beef up the spices, and I needed more moisture...so I switched to fresh cranberries, and changed some other things. I think this would have also benefitted from some citrus--lemon zest and lemon juice, or orange zest and orange juice.

Anyhow, what it DID make was a nice, dense not-at-all sweet breakfast or tea bread. It's wonderful warm with butter, or cream cheese, and a cup of coffee or tea. And since there's a lot of nuts and vital wheat gluten and three eggs in it, it does give you a hit of protein for a reasonable carb level.

Enjoy!

Gaelen

p.s. Sherry, I'm gonna play with your apple cake, too, when I get back from Cleveland.


Fruit Cake Scones

Recipe By : Gaelen
Serving Size : 16 Preparation Time : 45 min.
Categories : breads

Amount Ingredient -- Preparation Method
--------------------------------
1 cup almond meal
1/2 cup vital wheat gluten
1/2 cup fresh coconut
3 tablespoons butter -- slightly softened
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup banana chips -- unsweetened
1 teaspoon baking powder

Whisk almond meal, fresh coconut shreds, vital wheat gluten, ground spices and baking powder together.

Cut in the softened butter and beat in the eggs. Mix in the dried fruit and nuts. Batter will be very stiff.

Pat the batter into an 8" round pie plate. Dust the top with additional cinnamon. Bake in a 325 degree oven for 30-35 minutes or until top springs back lightly when pressed, and a toothpick inserted into the cake comes out clean.

Cool on a wire rack. Slice into small wedges and serve with butter or cream cheese.

Yield: "1 cake" (and yes, it really DOES make 16 small wedges!)
- - - - - - - - - - - - - - - - - - -

Per Serving : 181 Calories; 13g Fat (58.4% calories from fat); 10g Protein; 10g Carbohydrate; 2g Dietary Fiber; 41mg
Cholesterol; 65mg Sodium.

[Gaelen]

Okay, I was browsing the LowCarb CookwoRx recipes, and saw a recipe for Almond Drop scones. In that recipe, the Eadeses bake ground flax seed and whey protein powder, and I don't really like subjecting either of those things to the heat of baking (just a personal preference.)

So I started tweaking, and these are the scones I made this morning. They are soft, light, very tasty. There's a variation in the NOTES for the recipe for a sugar-free scone, and for an orange or lemon cranberry scone. They are FAST to make up and bake (because they're drop scones.) Best of all, using almond meal and vital wheat gluten and kefir, they come in at 16g protein each (more than my muffins!) They are NOT 'sweet' scones, but I don't really like breads that are too sweet.

I think I may have stumbled on another 'mother' recipe--feel free to experiment with this. If you don't have kefir, substitute
unsweetened greek or whole fat plain or vanilla yogurt (or sugar free lemon yogurt for the lemon scones.) Using regular yogurt will reduce the protein counts. Using Greek yogurt should keep them the same. And I'm thinking that if you need them to be dairy free, you could use an equal amount of coconut milk; wheat free--sub in rice flour or whey protein powder.

Enjoy!

**************
Almond Cranberry Drop Scones -- per scone: 16g protein, 6g ECC

Recipe By : Gaelen, PPBBS
Serving Size : 1 scone Preparation Time : 25 min.
Categories : breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup almond meal
1/2 cup vital wheat gluten
1/2 teaspoon baking powder
1 tablespoon Brownulated (R) Domino brown sugar -- *see Notes
1/4 teaspoon salt
3 tablespoons cold butter -- cut into small chunks
1 egg
1/3 cup kefir, low-fat
1/2 teaspoon almond extract -- *see Note
1/3 cup dried cranberries

Preheat oven to 375 degrees. Mix all dry ingredients together in a bowl. Cut the cold butter chunks into the dry ingredients until the mixture resembles coarse meal.

In a separate small bowl, beat the egg and combine it with the kefir and almond extract. Pour the wet ingredients into the dry ingredients, and mix with a fork until just combined. Stir in all but 1 tablespoon of the dried cranberries.

Drop by heaping tablespoons (about 1/4 cup scoops) onto greased or parchment-lined baking sheet. Sprinkle each scone with two-three of the reserved dried cranberries.

Bake 12-15 minutes until golden brown on top. Allow to cool a bit on the cookie sheet. Split and serve warm with butter. Makes 6 scones.

*Notes:
SUGAR FREE SCONES: use 1 tablespoon granulated Splenda (R), and reduce the ECC per scone by 2g.
ORANGE or LEMON CRANBERRY SCONES: substitute 1 tablespoon undiluted orange juice concentrate or lemonade concentrate for the sugar/sweetener, and 1/2 teaspoon orange or lemon zest for the almond extract.

- - - - - - - - - - - - - - - - - - -

Per Serving : 161 Calories; 9g Fat (44.9% calories from fat); 16g Protein; 8g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 205mg Sodium.

[Gaelen]

These scones come from realruth.

Almond Drop Scones -- 12g protein, 6g ECC
Serves 6

Ingredients
¼ cup almond flour
¼ cup flax meal
¼ cup whole wheat flour or rice flour
¼ cup whey protein powder
½ tsp baking powder
1 tablespoon granular sucralose (Splenda)
3/8 teaspoon salt
3 tablespoons cold butter, cut into small chunks
1 tablespoon Thick n Thin not Sugar product
1 egg
1/3 cup half and half

Directions
Mix all dry ingredients together in a bowl.

Cut in the cold butter chunks until the dry mixture resembles coarse
meal (your fingers work well for this).

In a separate small bowl, beat the egg and combine it with the milk.

Pour the milk and egg mixture into the dry ingredients. Mix with a fork until just combined.

Drop by heaping tablespoons onto greased or parchment-lined baking
sheet. Bake 12-15 minutes until done.

Serve warm with butter.
Nutritional Facts 9.9 total carbs 3.8 fiber 6.1 net carbs 206
calories 12.1 protein

[Gaelen]

These scones come from realruth.

Basic LC Scone -- 10g protein, 3g ECC

1 cup almond flour
1/4 cup oat flour
1/2 cup rice protein powder (or any unflavored protein powder)
2 tsp xanthan gum (substitutes for the lack of gluten)
1 tsp baking powder
1/2 tsp salt
1/4 cup butter
6 T water
5 T splenda (or less if you like them less sweet.)
1 egg

Mix dry ingredients together. Cut in butter with pastry blender until mixture is uniformly crumbly and coarsely textured.

Mix egg and water together and add all at once, stirring in with a fork.

Lightly knead mixure just until all ingredients are mixed together and pat dough into a round about 3/4 to 1 inch thick. These don't rise very much so make them about the thickness you want to end up with.

Cut with a 2" round cookie or biscuit cutter.

Makes about 10 biscuits, about 2 inches diameter. Bake on non stick cookie sheet 15-20 minutes at 325 degrees or until lightly browned. Check the bottoms! Sometimes the tops don't brown very much but the biscuits are done if the bottoms are brown.

Counts: whole recipe about 35 grams carb minus 8 fiber; 102 grams protein.
So, one biscuit is about 2.7 ECC and 10 grms protein.

[Gaelen]

This bread recipe comes from realruth.

Protein Yeast Bread

3 Cups protein Powder
1 1/8 cup water
1 tsp salt
1 egg
2 Tb oil
1 1/2 tsp yeast

Mix all ingredients together. Put into greased baking tin and let stand until doubled. Bake in a medium oven until golden, and skewer comes out clean -- about 40mins.

Gaelen's note: a 'medium' oven is about 350 degrees F.

[Gaelen]

This recipe is from realruth.

Flaxseed bread

1/4 cup flaxseed
2 Tb nut flour
1/2 cup protein powder
2 eggs
1/2 tsp salt
1 tsp Baking Powder
1/2 cup cream
1/4 cup soda water

Mix everything together and put the batter into a parchment lined loaf pan.
Bake at 350 degrees F. 25-30 mins.

[Gaelen]

This recipe is from realruth.

Sweet Nut bread -- 10g protein, 4g ECC per slice

2eggs
1 cup cream
1 tsp vanilla
125 gm butter
1/2 cup almond flour
1/2 cup other nut flour (hazel/pecan/brazil)
30 gm Protein Powder
1 tsp Baking powder
1/2 cup Flaxseed (or bran)
1/2 cup splenda

Mix everything together and put into a parchment lined loaf pan.

Bake 40mins med heat (about 350 degrees F.)

8 serving @10p 4.3ecc

[cmcole]

I've collected these from various places. I've tried to include references where known, as well as nutritional values of those I could.

Red Lobster's Cheese Biscuits

1 cup Atkins Bake Mix or Carbolite Bake mix
½ stick butter
½ tsp salt
1 tsp garlic powder
¾ cup liquid (½ cream, ½ seltzer)
3 ounce shredded cheddar cheese
3 Tbsp sour cream.

Mix dry stuff. Cut in butter until crumbly. Stir in liquid and sour cream.
Add only enough liquid to make it mixable and spoonable. Add cheese and mix.
Spoon onto greased cookie sheet and bake at 375° for 15-20 minutes. Gently remove from cookie sheet and let cool slightly on a wire rack, they will be very tender and crumbly at first. Serve warm.



Pecan Pancakes or Scones

Servings: 4

2 eggs
1 oz pecan meal (ground pecans)
½ cup soy protein isolate (1.5 oz)
1 tsp baking powder
water to moisten

Nutritional Facts per serving: 123 calories, 8 g fat, 3 g carb, ~1 g fibre, 12 g protein

Created by C. M. Cole 03/11/06

Flapjacks or Scones

Servings: 6

¼ cup Atkins Bake Mix
½ cup ground flax seed
¼ cup ground almonds
¼ cup soy protein isolate
1 tsp baking powder
¼ cup oil (or butter)
2 eggs
1 cup water

If you wish, you may want to add a little sweetener, cinnamon or other flavouring to make them either sweet or savoury, depending on how you wish to use them.

Use ¼ cup batter per pancake or scone. Fry in pan, allowing room to expand.
If making scones, bake about 15 minutes at 350°F, until browned.
Can be used, cooled and sliced in half, as foundation for sandwiches, as they are somewhat neutral in flavour (no sweetener). They do have a somewhat nutty flavour, but not overpowering.

Nutritional Facts per serving: 231 calories; 18 g fat (2-7-8); 8 g carbs; 4 g fibre; 12 g protein

Created by C. M. Cole 03/19/06

Variations: Citrus Poppy seed Scones: Add orange or lemon zest (about 1 tsp fresh or frozen) and about 1 T poppy seeds to batter. Continue as above. For this version, a little vanilla extract and/or a touch of sweetener can be added, as well.

Quick and Easy Low Carb Bread
¼ cup flax seeds -- meal
2 Tbsp pecan flour
½ cup soy protein Isolate -- plain or vanilla
2 large eggs
½ tsp salt
1 tsp baking powder
½ cup heavy cream
¼ cup seltzer water

Preheat oven to 350 F, or180 C. Generously butter a standard loaf pan. Beat all ingredients for 1-2 minutes using a food processor or electric mixer. Pour into pan and bake 25-30 minutes until middle of loaf springs back to the touch.

Per Serving: 65 Calories; 6g Fat (73.9% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 144mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
(from www.carb-lite.au.com (http://www.carb-lite.au.com))

Lemon Poppy Seed Flax Bread


2 eggs
2 tbsp sour cream
1 stick (8 tbsp) butter, softened
2 tbsp lemon grated rind, fresh
3-4 packets sweetener (I only had liquid stuff, so this is an estimate!)
1 cup ground flax seed
½ soy granulate
2 tbsp - ½ poppy seed (I like a lot, but it's based on preference.)
1 tsp baking soda
1 tsp baking powder
2 egg whites

1. Mix all dry ingredients together in a bowl.
2. Mix butter until fluffy; then add sour cream and lemon rind.
3. Slowly add in the dry ingredients until a smooth mixture.
4. Beat egg whites until it doesn't move when you tilt the bowl, then with a scraper, slowly mix into the rest of the mixture.
5. Scoop into a greased load pan.
6. Put into a preheated oven at 250F for about 50 minutes, or so that when you stick in a wooden stick in and comes out dry.

Cinnabons

by Chris

Prepare dough using one bag of Ketogenics low carb bread mix using DOUGH cycle on bread machine. Divide into two equal pieces. Place a long sheet of waxed paper on counter and sprinkle with soy powder. Roll 1 ball of dough into a long, thin rectangle. Brush with melted butter. Sprinkle heavily with cinnamon then with a good amount of Splenda® - ½ cup or so. Roll up and place in freezer for about 15 minutes. Slice into 1” rolls. (You can use waxed dental floss to make cinnamon rolls - just put a piece of dental floss under the roll one inch from the end. Cross ends of floss and pull until it cuts through the dough) Place on a sprayed cookie sheet, brush tops with melted butter. Cook at 400 for 10-15 minutes until lightly browned but still soft. Let cool. Repeat with remaining section of dough. Makes 24.

Mix 8 ounce cream cheese with ⅓ stick of softened butter Blend with 4 packets SS and a dash of vanilla. Blend until creamy, use to ice the rolls.

From the atkinsfriends.com site.

Jena's Homestyle Bread

By Jena Buttimer

4 tsp yeast
½ tsp sugar
1 ⅛ cups water -- warm
3 Tbsp peanut oil -- or other oil
1 ½ tsp baking powder
1 tsp salt
1 Tbsp Erythritol, or other sweetener
¾ cup wheat gluten flour
¼ cup oat flour
1 ¼ cups Chefs Flour Blend
¼ cup flaxseed meal
¼ cup wheat bran

In your bread machine, put yeast, sugar and warm water. Stir and let proof for 5 minutes. The mixture should get thick and bubbly. This means the yeast is alive and is good to use. If this doesn't happen, throw the mixture out and start over with new yeast.

While yeast is proofing, add all dry ingredients in bowl and sift together. I like to sift them several times. You might find that the fiber and the flaxseed and wheat bran might sift out, but take a fork and stir them back in.

When the 5 minutes is up, add the oil and dry ingredients to the bread machine and set it for wheat cycle; 1 & ½ pound loaf, or about a 3-hour cycle.

After first kneading is finished, remove paddle from pan and place dough ball in center. You only want to knead this bread one time. Let bread complete rising and baking.

Total Servings: 15 slices Serving Size: 1 slice 4g net carbs per slice
Per Serving: 96 Calories
4g Fat 8g Protein
9g Carbohydrate 5g Dietary Fiber
200mg Sodium

http://lowcarbdietchefs.safeshopper.com - Low Carb Diet Chefs

[SherryJ]

p.s. Sherry, I'm gonna play with your apple cake, too, when I get back from Cleveland.

Pat? Janet? Any luck with this??? (I know! Like you've had TIME! :rolleyes: )

Sherry

[Mitra]

Sherry, I've not done anything for the last month or so - it's not so much a question of time, as of fitting the extra food in! Here's my progress report to date.

The first thing I did was scale down the recipe to 1/4 of the original just because otherwise I wouldn't know what to do with all that cake. But I still used a whole egg, rather than the half that would have been strictly in proportion.

The main sources of carbs for this unmodified version were:

100g from 1/2 cup sugar
75 g from 1/2 cup flour
20g from 1/2 cup applesauce (unsweetened cooked eating apple)
30g from 1/4 cup raisins
Total 225gFirst of all, I just left out the sugar - the raisins and applesauce are still fairly sweet, and I was quite happy with it like that. That single step almost halved the carb count to 125g. Then it was just a matter of cutting a small enough piece to meet your carb limits. The cake baked quite successfully, so if you wanted it sweeter, whatever low/no-carb sweetener you favour could be added - it doesn't need sugar for structural reasons.

Next I replaced all but 1 Tbsp of the flour with ground almonds, which brought the carb count down to about 60g. To get it any lower than that you'd have to take out/reduce the apple and raisins, which rather defeats the object. I didn't like it as much. I could adjust to the heavier texture. In fact, after a day or two the moist, dense texture worked well for a slice spread with butter. But it was just missing the sweet wheaty taste. I might try a half and half mixture of flour and almonds next time I have a cake-shaped gap in my menu. I don't use things like gluten, but I don't think it would have solved the flavour problem. Maybe if you added sweetener you wouldn't notice the lack of wheaty flavour, but I don't use those either. Personally I'd probably keep the flour and control the carbs by only eating a small piece, but I know that's generally considered a strange thing to do ;).

Someone else whose repetoir of ingredients is different might come up with other suggestions.

[Gaelen]

Wow...great work on the recipe, Mitra. That's the way I'd have gone, too, except I was busy doing that fruitcake thing... ;) )

Cmcole, what a wonderful muffin collection...thanks for posting them. For ease in finding and indexing things, I think it would help to split the collection...put the pancakes with the other pancake recipes, for instance--with full attribution and cross references. Would that be okay with you? If so, I'll try to get to it tonight or tomorrow night, when there's less traffic on the site and I can edit topics a little more easily.

Again, thanks!

And Sherry, when the apples start coming in around August/September, I should be well off this 'no food tastes good' place and ready to do a little experimenting--but honestly, it looks like Mitra is on the right track decarbing your apple cake.

[cmcole]

Cmcole, what a wonderful muffin collection...thanks for posting them. For ease in finding and indexing things, I think it would help to split the collection...put the pancakes with the other pancake recipes, for instance--with full attribution and cross references. Would that be okay with you? If so, I'll try to get to it tonight or tomorrow night, when there's less traffic on the site and I can edit topics a little more easily.

Oh, yes. I could have sent you the whole document to divide and conquer, but couldn't split it. That one actually has an index in the front. Including the index, it is a "word" document of 58 pages

[kevinpa]

Zucchini Coconut Nut Bread and Fingers.
(12 slices at 3 g protein 2 g ecc each or 24 fingers at 1.5 g protein 1 ecc each)

1 1/2 cups unpeeled zucchini, shredded, drained, and squeezed dry.
2 eggs

1 splenda quick pack
1/3 cup granular erythritol
2 T. not/Sugar

1/2 cup coconut oil, melted
1 cup almond flour
1 cup wheat protein isolate 5000
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1/2 cup pecans, chopped
1/2 cup unsweetened coconut


Prepare zucchini, shred, drain, and squeezed dry in a tea towel.
Beat eggs, sweetener mix, and oil.
Add zucchini.
Combine flours, baking powder, baking soda, salt, and cinnamon.
Set aside 1/2 cup flour mixture and add the rest to the creamed mixture.
Add vanilla and mix thoroughly.
Add the remaining 1/2 cup flour to coconut and nuts and stir to coat.
Then add to mixture and combine thoroughly.
Pour into a greased 9 x 5 pyrex loaf dish and bake in a 325 preheated oven for 60 minutes or until done.
Cool 10 min in dish before removing.

When completely cooled cut bread into fingers and slow bake on a cookie sheet in a 275 degree oven turning every 15 minutes until fingers have a nice crunch.

http://i106.photobucket.com/albums/m273/kevinpa1/zcnb45.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/zcnb46.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/zcnb47.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/zcnb50.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/zcnb51.jpg

[kevinpa]

Peanut Butter Chocolate Chip Pecan Scones
8 servings 5.7 ecc 17 protein
12 servings 3.8 ecc 12 protein
16 servings 2.9 ecc 9 protein

2 1/2 cups cake and cookie flour mix (http://www.proteinpower.com/forum/showthread.php?p=46904#post46904)
1/2 cup peanut butter powder
1 tsp splenda quick pack
1 T. Baking powder
1/4 teaspoon Salt
1/2 cup Butter, chilled
1/4 cup dairy or almond breeze
1/4 tsp blackstrap molasses
3 Egg
2 teaspoons Vanilla
1/2 cup Pecans, chopped
1/2 cup SF Chocolate Chips

Preheat oven and seasoned iron skillet to 375F.
In a large electric mixing bowl, stir together the flour, peanut butter powder, splenda, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture and cut it in with the paddle attachment.
Add dairy, vanilla, and molasses to combine.
Add and combine eggs, 1 at a time.
Add pecans and chocolate chip until just combined.
Turn out onto floured surface and form into a round appox 1 1/2 inch thick.
Tranfer to preheated iron skillet and bake for 18 to 20 minutes or until toothpick comes out clean in the middle of scone.

Cool on wire rack, cut into wedges and enjoy!

I thought 12 serving was the right size but had already cut mine into 8.

http://i106.photobucket.com/albums/m273/kevinpa1/pbccps13.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/pbccps14.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/pbccps17.jpg

[proteinpowergirl]

Hope I don't sound stupid but what is peanut butter powder???? And would the same amount of natural peanut butter (that's only what I use) work okay? Because they sound yummie and I'm thinking of switching the mix for either flax meal or almond meal (as I can't eat any grains) and giving these a try!

[bigdawg_SLC]

Can you send me a piece of this through the computer ... That looks way, way, way too good to be so LC. :p

[Gaelen]

No idea what Kevinpa meant by 'peanut butter powder' -- could have been finely ground peanuts, could have been dehydrated peanut butter.

However, you absolutely can sub in natural peanut butter, and use almond flour in place of Kevin's cake and cookie mix. works just fine. I also use chopped Lindt 70% Cocoa bars, since I don't use SF baking chips.

But I sure didn't need to be reminded about this recipe...it's very good. The only thing keeping me from making a batch right now is that it's too hot and humid to turn on the oven...

[proteinpowergirl]

Thanks Galean,

That is a huge help!