Peanutbutter Almond Scones

[Puddin]

These have become an obbsession for me.Can't imagine breakfast without them and this time I really wanted to change that recipe around and have something which resembles a cookie or at least a crunchy scone. With this recipe I'm almost satisfied:


3/4 cup almond meal
1/4 cup flax meal
2 doses of whey protein
45 grams natural peanutbutter (creamy)
lg pinch of salt
1 teaspoon baking powder (scrape off the tummy on top)
4 tablespoons of full cream

Mix all together with your fingers until it is compact. It is a really hard dough! When mixed together I then flattened it to a rectangle and divided it into 6 fairly even portions. Or you could weigh it and then divide it into the 6 portions. Mine came out to be 5 portions of 75Grams each. Each scone then gets put onto a baking sheet which you line with parchment. I flattened them to seem like big oatmeal cookies. Bake at 180° till golden on both sides. Time for my gas oven was 40 minutes. Since all ovens are different you'll have to check that individually.

When golden take out of the oven and cool about 15 minutes then take scones off the baking sheet and put on a rack to finish cooling. They are really super:D

AMY - I'm really going to hate myself with this recipe...they are really tempting!

Protein per scone is 14P.
Carbo per scone is 5.13C
Fats didn't calculate.

There are NO eggs and NO butter in these scones.

[Ammy]

AWESOME! Glad you were able to tweak the recipe to be to your liking!!

I stuck a tiny ball of P.butter in one of my scones last night.
I don't know which one it is, so I'll have to just "find" it one morning!! :D

[Puddin]

It will be a wonderful surprise for you!

[Ammy]

Let's hope it doesn't make me crazy cause it's so good!!! :paranoid:

[Puddin]

Seems that the peanut butter recipe has led to a variation which I WILL NOT MAKE anymore. It can be divided into lots of tiny button sized bites which are then dipped on one side in melted chocolate. OK?

I am going to make these for my guests on 22nd Feb. Let's see their reaction and it will also help me cus I will be able to eat dessert! Not bad but as I said, they're not cool to keep in the cupboard cus toooooo tempting.

[Ammy]

I was looking at your menu and saw they were not listed...I wondered if you were tired of the scones??

I have the dry parts measured and in baggies, so when I get to Whistler (vacation), I can add an egg and 1/3cup milk, and have fresh scones...Mmmmm. I figure I'll have 2 a day, so I brought 2 batches!

[Roadstr]

The next time I'm adding 1/4 tsp of stevia (liquid NOW). BTW, NOW Stevia is the only one I've found that has a "pure sweet" taste with no after taste.
I doubled the recipe and used 2 scoops (46 g) of Jarrow non-flavored protein powder and came up with the following nutrients for 1 scone (32 g). The recipe made 15.
156 calories
7.2 g protein
5.1 g carbs (2.9 g fiber, .2 g starch, .6 sugar)
12.9 g fat (2.7 g sat, 2.7 mono, 1.7 poly)
Thanks... they're a great treat.

[Puddin]

Glad you like the scones. Amy really gave me a startout recipe for PP which I adore. Can't get STEVIA or Truvia here in Italy but I will be bringing back a few boxes from States after vacation. I probably won't use it in scones because I prefer the natural nutty taste of flaxseed and/or peanut butter but I intend using it for making chocolate mousse and other delights.

[Ammy]

Here is the original almond scone recipe from the Eades Cookworx recipes...episode 3
http://www.lowcarbcookworx.com/episodes/index.php

But here is how I have adjusted it. Go to the link if you want to make it just like theirs.
Also, the amount of splenda determines whether you want something more "bready and plain" to go with your coffee..or "sweet".
It is not a hard biscotti or a dry scone...
it ends up being like a soft cookie.

Here is MY version of their recipe...

Almond Drop Scones
Serves 6

Ingredients
3/4 cup almond flour
¼ cup flax meal
½ tsp baking powder
2-3 tablespoon granular sucralose (Splenda)
3/8 teaspoon salt
3 tablespoons cold butter, cut into small chunks
1 egg
1/3 cup half and half

Directions
Mix all dry ingredients together in a bowl.
Cut in the cold butter chunks until the dry mixture resembles coarse meal (your fingers work well for this).
In a separate small bowl, beat the egg and combine it with the milk. Pour the milk and egg mixture into the dry ingredients.
Mix with a fork until just combined.
Drop by heaping tablespoons onto greased or parchment-lined baking sheet.
Bake 12-15 minutes at 375 to 400 degress (depending on your oven) until done.
Mine always have butter running out of them when they come out, so I rub the scones in the melted butter and therefore don't need to butter them when I eat them.

Nutritional Facts 6 servings, per serving, 2.5 net carbs 5.5 protein