Yield:
16 Servings
Prep Time:
5 – 10 Minutes
Cook Time:
18 – 24 Minutes
Category
Breakfast
Calories:
273.5
Carbs:
30.8
Fat:
15.1
Fiber:
1.4
Protein:
3.6
WW Points:
11
ingredients
for the scone:
2 ¾ cup all-purpose flour
½ cup oats, ground in a blender
⅓ cup splenda sugar
2 tablespoons baking powder
¼ teaspoon salt
2 stick butter, cubed
½ cup pecans, toasted chopped
¾ cup vanilla unsweetened almond milk
Add more if needed.
1 egg
1 teaspoon maple extract
for the icing:
2 ½ cups powdered sugar, sifted
⅛ cup almond milk
1 tablespoon butter, melted
1 tablespoon coffee, brewed
1 teaspoon maple extract
directions
for the scone:
Step 1:
Preheat oven to 350ºF.
Step 2:
In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine.
Step 3:
Add butter pieces and use your hands to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Step 4:
Whisk together the almond milk, egg, and one teaspoon maple extract.
Step 5:
Pour into flour mixture, stirring gently, until it all comes together.
Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.
If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in.
Step 6:
Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about ¾" thick.
Step 7:
Cut each circle into 8 equal wedges.
Step 8:
Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until set and just barely golden.
Shouldn't have much color on them at all.
Step 9:
Remove from the oven and allow to cool completely. When scones are completely cooled, add as much icing as you like to the tops of each scone.
for the icing:
Step 1:
Combine all icing ingredients and whisk until thoroughly combined. Icing should be thick but pourable.
Jenn's Note:
My version of the recipe by Pioneer Woman!