MAPLE PECAN SCONES

NANCY'S MAPLE PECAN SCONES
2 cups Carbquik
1 teaspoon baking powder
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup pecans, chopped, 2 ounces
1/3 cup Carb Countdown 2% milk *
1 egg, beaten
3/4 cup granular Splenda or equivalent liquid Splenda
1 teaspoon maple extract
1/2 teaspoon blackstrap molasses

Line a baking sheet with parchment paper, or grease if not using paper. In a medium bowl, whisk the baking powder into the Carbquik. Cut in the butter with a pastry blender until it resembles small peas. Stir in the pecans. In a separate bowl, mix the milk or cream, egg, sweetener, maple extract and molasses. Add the wet mixture to the dry mixture and stir just until a soft dough forms. The dough will be sticky.

Turn the dough out onto a surface lightly dusted with Carbquik. Coat the dough with Carbquik and gather into a ball. Divide the dough into 8 balls. Gently shape them in your hands, coating with Carbquik as needed, into somewhat of a cylinder shape, about 2 inches high, and place them on the baking sheet. Cover them one at a time with a small piece of plastic wrap and very lightly press them with the bottom of a flat object to flatten the tops, but don't press them down more than about 1/4 inch. The will spread as they bake. Bake at 400?15-20 minutes or until golden brown. Serve warm.

Makes 8 scones
Can be frozen

* Or use half heavy cream and half water.

With granular Splenda:
Per Scone: 260 Calories; 24g Fat; 7g Protein; 18g Carbohydrate; 12g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Scone: 251 Calories; 24g Fat; 7g Protein; 16g Carbohydrate; 12g Dietary Fiber; 4g Net Carbs

Oh my gosh, are these ever good! The aroma will drive you crazy while they are baking. They have a butter pecan sort of flavor, which is probably from the molasses. You could leave the molasses out, if you are very strict about eating even a tiny bit of sugar, but it doesn't add anything to the carb count per scone. I recommend serving these with Mock Clotted Cream.

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