Sunday, August 31, 2014

Gluten-Free Low-Carb Cherry Almond Scones made with Hi-maize and Lorann Bakery Emulsion



Scones have to be one of the most popular coffee break snacks today. Every coffee shop I come across seems to always have them on the menu. With good reason, they are moist, tender and delicious! This recipe is all of those things, but without the guilt of inhaling a gazillion carbs! I used my Low-Carb Gluten-Free Flour Mix #3 for these light and airy scones. It is lighter in texture than my other mixes, has the least carbs, more neutral flavor, and is perfect for tender pastries like these. Scones are a very versatile treat. You can add blueberries, raisins, cherries or even sugar-free chocolate chips and nuts. They don't have to be sweet treats either. I have had wonderful savory scones with herbs and sun dried tomatoes, Yumm! Let your imagination dictate your recipe!
I used two products in this recipe I would like to bring to your attention: Hi-maize resistant corn starch and Lorann Bakery Emulsions. Both are gluten-free.

Hi-Maize Resistant Starch is very light in texture, adds healthy fiber, is nearly flavorless and low in carbs.


Bakery emulsions don't lose their potency when used in baked goods and custards, unlike the alcohol based extracts. Use it just like you would any other extract. It comes in a wide variety of flavors, 17 of them I believe. Coffee flavor is one of my favorites! I love this stuff!





Ingredients:

  • 18 cherries halved, pitted and roughly chopped (5 oz) (4 carbs)
  • 1 teaspoon almond flavored bakery emulsion
  • 2 cups of one of my Gluten-Free Low-Carb Flour Mixes (52-67 carbs)
  • powdered sweetener equal to 1/4 cup of sugar (use the carb count on your label)
  • 1 tablespoon baking powder
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1/2 cup heavy cream
  • 2 eggs

Almond glaze:

  • 1/2 cup powdered zero carb sweetener ( I like 50/50 Swerve and Munk Fruit in the Raw)
  • 1-2 teaspoons of milk (.25-.5 carbs)
  • 1 teaspoons heavy cream
  • 1/4 teaspoon almond flavored emulsion
  • 2 tablespoons lightly crushed slivered almonds (1.5 carbs)


Preheat your oven to 400F.
Prepare the cherries: cut in half, remove the pits, then rough chop. Stir in the almond emulsion and set aside.
Combine all of the dry ingredients in a medium sized mixing bowl and stir well. Cut in the butter until it resembles coarse crumbs.

Combine the heavy cream and eggs, beat until smooth. Pour into the dry ingredients and mix well.

Gently fold in the chopped cherries.

Lay a piece of waxed paper or plastic wrap onto your work surface, spray with non-stick spray. Scrape the dough out onto the prepared surface. Using oiled hands, gently flatten and shape the dough into a square about 1 inch thick. You can lightly flour the surface as well, but I didn't want to add any unnecessary carbs.

Cut the dough into 6 equal sized pieces and then cut each of those on a diagonal creating 12 triangles.

Place the scones on an ungreased baking sheet making sure they are not touching each other.

Bake for 15-18 minutes or until golden brown. Keep an eye on them, the almond flour browns fairly quickly. Place the scones on a wire rack to cool slightly.

Prepare your almond glaze:
In a small bowl and the powdered sweetener, heavy cream and 1 teaspoon of the milk. Stir in the almond emulsion, and if needed, the other teaspoon of milk. You want it to be thin but not watery. Drizzle the glaze over the scones and sprinkle with the slivered almonds.

Enjoy! 4.8 carbs each if you use zero carb sweetener and Flour Mix #3




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