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Almond Scones with Amaretto Butter

Submitted by: Mary on 07/22/2005
2061 views
2.90 avg rating
174 votes
 
 
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Ingredients

1 1/2 C Low carb bake Mix
3 T Splenda
1 t Salt
6 T Cold unsalted butter, cut into small pieces
3/4 C Sliced almonds, lightly toasted
2/3 cups cold heavy cream
1/4 cup cold sour cream
1 large egg
1/2 t Cinnamon
1/2 t Almond extract
GLAZE:

1 Egg combined with 1/2 t water
1 T Splenda

AMARETTO BUTTER:

1/2 C Butter
2 T Splenda
1 T Sugar free Davinci amaretto syrup

Directions

In a food processor, pulse bake mix, splenda and salt for 5 seconds, just to combine. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Place this in a large mixing bowl and toss with almonds, and cinnamon.



In a large liquid measuring cup or small bowl, whisk heavy cream, sour cream, almond extract, and egg until well-mixed. Pour over dry mixture and stir with a fork just until just-combined. Chill the dough for 30 minutes.



Preheat oven to 375

Servings

10

Calories

5

Time to prepare

25 minutes

Difficulty

Easy
 

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