Orange Poppy Seed Scones Recipe
Cook Time: 30 Minutes
Phase: Phase 2
1 1/2 cup Whole Grain Soy Flour
9 teaspoon Sucralose Based Sweetener (Sugar Substitute)
1 tsp Salt
6 tablespoon Unsalted Butter Stick
0 2/3 cup Heavy Cream
0 1/4 cup Sour Cream (Cultured)
1 large Egg (Whole)
9 tsp Orange Zest
1 tbsp Poppy Seed
- Preheat oven to 375°F.
- In a food processor, pulse soy flour, sugar substitute (3 tbsp = 9 tsp) and salt for 5 seconds, just to combine. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Transfer to a large bowl.
- In a liquid measuring cup or bowl, whisk together heavy cream, sour cream, egg, poppy seeds and zest. Pour over the dry mixture and stir with a fork just until combined.
- Cover dough with plastic wrap and chill for 30 minutes. Drop dough into 10 equal-sized scones with a spoon. Put each piece into a disk measuring 2 1/2 to 3 across. Space disks evenly on baking sheet leaving one inch between biscuits.
- Bake scones until bottoms are golden brown, about 25 minutes. Cool on baking sheet set on a wire rack.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.