Crumbly, buttery, and golden brown, this scone will taste like it is straight from the bakery. Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in currants.
With each scone having 25g of oat flour and hardly any baking powder in each, you can eat enjoy one as a free scone, providing you use it as part of your fibre allowance on SW. Its whole grain taste makes its ideal as a sweet or savory scone, so if you want to make low fat cheese scones with parmesan, it wouldn't taste out of place
With a tender maple pecan scone topped with maple glaze, these keto maple oat nut scones are the perfect copycat. Preheat oven to 350. Line a baking sheet with parchment paper. Add the dry ingredients to the food processor. Pulse until combined.
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.