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Frosted Maple Syrup Scones

Submitted by: Mary on 02/11/2005
2024 views
2.38 avg rating
155 votes
 
 
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Ingredients

3 1/2 C Atkins bake mix
1 teaspoon salt
2/3 C Butter
1 C Finely chopped walnuts

1 C Heavy cream
1/2 C Low carb maple syrup
1/2 t Maple extract

Directions

In a large bowl, combine the bake mix and salt.



Cut in the butter until the mixture resembles coarse crumbs.



Stir in walnuts.



In a separate bowl, combine the cream, syrup, and maple extract.



Add the wet ingredients to the dry and mix until you've formed a dry soft dough.



Sprinkle your work surface with bake mix generously and scrape the dough out of the mixing bolw onto the bake mix floured surface.



Divide the dough in half.

Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.



Transfer dough (it will be soft) onto a lightly greased cookie sheet.



This will require two pans.

(I use parchment paper on each of my sheets).



Using a pizza wheel or sharp knife, divide each dough circle into eight wedges.



Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.



Bake the scones for 15-18 minutes, or until they're golden brown.

Servings

8

Calories

8

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

FROSTING:



8 oz Cream cheese, softened

1/2 C Splenda (to taste)

1-2 t Heavy cream

1/2 teaspoon maple extract



Combine all frosting ingredients until creamy.



Gently frost the tops of scones with the maple frosting. (I let the scones cool slightly before frosting.)



Wait a couple of minutes before removing from sheet.

They will be slightly fragile.
 
 
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