Orange Poppy Seed Scones

DifficultyDifficult
Yield8 servings
Prep40 mins
Cook30 mins

5.5g

Net Carbs

9.2g

Protein

23.1g

Fat

2.6g

Fiber

268

Calories

Orange Poppy Seed Scones
Cooking tip: 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.

Ingredients:

  • 6 tablespoons Unsalted Butter Stick
  • 1 large Egg (Whole)
  • 9 teaspoons Orange Zest
  • 1 teaspoon Salt
  • 1/4 cup Sour Cream (Cultured)
  • 9 teaspoons Sucralose Based Sweetener (Sugar Substitute)
  • 1 tablespoon Poppy Seed
  • 2/3 cup Heavy Cream
  • 1 1/2 cups Whole Grain Soy Flour

Directions:

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake scones until bottoms are golden brown, about 25 minutes. Cool on baking sheet set on a wire rack.

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