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.