BANANA NUT SCONES

NANCY'S BANANA NUT SCONES
2 cups Carbquik
1 teaspoon baking powder
1/2 cup unsalted butter, firm
1/2 cup pecans, chopped, 2 ounces
1/3 cup Da Vinci sugar free syrup, banana flavor
1 tablespoon heavy cream
1 large egg
1/3 cup granular Splenda or equivalent liquid
1/4 teaspoon vanilla extract
1 teaspoon banana extract *

Line a baking sheet with parchment paper or a silicone baking sheet. In a medium bowl, whisk the baking powder into the Carbquik. Cut the butter into small cubes and cut into the Carbquik until it resembles small peas. Stir in the pecans.

In a separate bowl, mix the banana syrup, cream, egg, Splenda and extracts with a fork or whisk. Add the wet mixture to the dry mixture and stir until a soft dough forms. The dough will be very sticky. Turn the dough out onto a work surface lightly dusted with Carbquik. Roll the dough in Carbquik to coat. Divide the dough into 8 equal portions. Gently shape into balls and place on the baking sheet. Bake at 400?for 15 minutes or until golden brown. Remove from the oven and place on a cooling rack. Serve warm.

Makes 8 servings
Can be frozen

* Nancy thought that the banana extract gave her scones a slight bitter flavor so I only used 1/4 teaspoon in mine. I think they need the full teaspoon for more banana flavor.

With granular Splenda:
Per Serving: 254 Calories; 24g Fat; 6g Protein; 17g Carbohydrate; 12g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 250 Calories; 24g Fat; 6g Protein; 16g Carbohydrate; 12g Dietary Fiber; 4g Net Carbs

These are good, but I think mine would have been better with a bit more banana flavoring. I topped mine with some Cream Cheese Frosting.

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