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Cinnamon Bun Scones

Submitted by: Mary on 07/22/2005
2946 views
2.59 avg rating
190 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
2/3 C Cold heavy cream
1/4 C Cold sour cream
1 large egg
1 t Vanilla extract
1/2 C Toasted chopped pecans
2 t Ground cinnamon
Glaze:

3/4 C Splenda
3 t Heavy cream

Directions

In a food processor, pulse bake mix, splenda, cinnamon 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 chopped toasted pecans.



In a large liquid measuring cup or small bowl, whisk heavy cream, sour cream, vanilla 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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