Low Carb Carbalose Flour Scones. I once did the overnight shift (1:00am-9:00am) working for a catering company/restaurant as one of two bakers. I absolutely loved the job as I was by myself until 6:00am. It was quiet and I could just work at my own (then) frenetic pace. One of the many things I made, and mostly for the restaurant, was scones and during my stint there, I made 1,000’s of them. Great big whoppers. Not sure if I have made any since then but I had someone ask me if I had a recipe and I had to tell her no so…I thought I would put one out. I mostly made fruit scones but you can do that yourself if you wish. This is just a basic low carb Carbalose Flour Scones recipe and I have to say, they are good warmed, slathered with butter along with a good cup of afternoon coffee or tea. I personally do not eat afternoon anything except dinner but these were pretty tempting and um, I broke down and ate two of them-thus ruining my dinner plans. Remember I’m pretty old and simply can’t eat as much as I used to. I added almonds and a little almond extract but the recipe can be made plain or with any of your own additions. A little sugarfree raspberry jam? Oh yeah, and everybody knows raspberries and almonds are a marriage made in foodie heaven. Of course in my haste to eat them…I forgot I even had the raspberry jam but…there will be a next time.
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For many other Carbalose Flour Recipes please see All Things Carbalose informational page.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 C Carbalose Flour***
- 2 T Just Like Sugar Brown***
- 2 T Crushed Sliced Almonds
- 2 t Baking Powder
- ¼ t Nutmeg (Or Mace)
- 3 T Cold Butter Cut Into Small Chunks
- 1 Eggs
- 2 Drops EZ-Sweetz Liquid Sucralose***
- ¼ C Sour Cream
- 2 T Heavy Cream
- ¼ t Almond Extract
- ½ t Vanilla Extract
- Preheat the oven to 375°F.
- In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.
- Work in the butter, using your fingers, a fork, or a pastry blender.
- In a smaller bowl, whisk eggs, sour cream, heavy cream, Sucralose and extracts.
- Stir the wet ingredients into the dry ingredients & mix well.
- Using a 3 T or #24 scoop, place 6 evenly sized scones on a baking pan.
- Bake the scones for 20 minutes, until they're light golden brown.
- Allow to cool slightly.
- Serve warm, or at room temperature and yes, they can be frozen.
- 6 Servings
- 165 Calories, 7.0g Protein, 13.3g Fat, 9.3g Carbs, 5.2g Fiber, 4.1g Net Carbs