In a small bowl, blend the cream cheese and egg until smooth with a fork; gradually blend in the cream and liquid Splenda. Stir the wet mixture into the dry ingredients until the dough forms a ball. Drop by 8 even portions onto a …
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Add cream and lemonade and mix to form a soft dough. Turn out onto a floured board and knead lightly. Press dough gently with your hands and pat until it is approximately 3/4 inch thick. Using a round cutter cut out 8 scones. Arrange on baking tray, brushing tops with a little milk. Bake for 10-15 minutes until tops are lightly browned.
Schweppes and Kirks Lemonade are the two brands I use. I’ve made it with “no frills” too and it worked fine, so I am pretty sure any lemonade brand should be fine. Sprite and 7 Up also work – tried it and it comes out exactly the same! Just dump the flour, cream and lemonade into a bowl, mix, turn out onto board, cut out scones and bake. Yep.
Almond Milk – You can use almond milk or heavy whipping cream to create a delicious low carb scone. You can also brush a little heavy whipping cream on the top of the scones for a crispy top. Coconut Oil – You can use coconut oil or unsalted butter as the fat in this recipe. Cold butter/cold coconut oil are the key to creating the perfect scones.
Here are a few ways that you can change up this scone recipe. Keto Blueberry Scones: Add 3 tbsp of dried blueberries or 1/4 cup of fresh blueberries. You can also add lemon zest and blueberries to make Keto Lemon Blueberry Scones. Orange Scones: Add 2 teaspoons of orange zest to the scone recipe.