Maple Oat Nut Scone Recipe

Name: Maple Oat Nut Scone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups almond flour; 0.5 cups milled oats; 0.25 cups artificial sweetener (Swerve); 8 ounces rough chopped pecans; 2 teaspoons baking powder; 2 eggs; 0.25 cups melted butter; 1 tablespoon maple extract; 1 tablespoon walnut extract; 2 tablespoons heavy cream; 2 tablespoons melted butter (for topping); 2 tablespoons cream cheese (for topping); 4 tablespoons artificial sweetener (Swerve; for topping); 2 tablespoons almond flour (for topping); 1 tablespoon heavy cream (for topping); 1 teaspoon maple extract (for topping); 2 ounces rough chopped pecans (for topping)

Servings: persons

3 cups almond flour
0.5 cups milled oats
0.25 cups artificial sweetener (Swerve)
8 ounces rough chopped pecans
2 teaspoons baking powder
2 eggs
0.25 cups melted butter
1 tablespoon maple extract
1 tablespoon walnut extract
2 tablespoons heavy cream
2 tablespoons melted butter (for topping)
2 tablespoons cream cheese (for topping)
4 tablespoons artificial sweetener (Swerve; for topping)
2 tablespoons almond flour (for topping)
1 tablespoon heavy cream (for topping)
1 teaspoon maple extract (for topping)
2 ounces rough chopped pecans (for topping)

1
["Preheat oven to 325F, and line a large, shallow baking pan with parchment paper.", "Mix all of the dry ingredients in a large bowl. Add the eggs, butter, cream, and extracts. Stir to bring the dough together, mixing by hand as needed.", "Divide the dough into two portions and prepare for 12 typical triangular scones (create a 7-8 inch disk, slice into 6 pieces). I use a wooden form that is used for making Chinese Moon Cakes, which makes 14.", "Bake for 25-30 minutes until firm. Remove and cool on a rack.", "Prepare the topping by adding the cream cheese to the melted butter and blending, then add the other topping ingredients except the nuts. Thicken to a paste with additional almond flour, as needed.", "Coat the cooled scones with the topping and then liberally cover with the additional nuts.", "I wrap them in Saran individually and keep them in a ziplock bag in the refrigerator.", "This recipe borrows from multiple sources:
2
http://alldayidreamaboutfood.com/2012/04/maple-pecan-scones-low-carb-and-gluten-free.html
3
http://www.lowcarbmaven.com/easyrecipe-print/10109-0
4
http://starbucksrestaurantathome.blogspot.com/2012/12/maple-oat-nut-scones.html
5
http://thepioneerwoman.com/cooking/maple-oat-nut-scones/?printable_recipe=11466
6
http://theviewfromgreatisland.com/maple-oat-nut-scones", "I brought these down to a less imposing snack. The 14 scones clocked in at about 340 cal each. I used 1/2c scoops in muffin form (additional picture shown) and these are about 220 cal each and, frankly, plenty big enough."]

1934

kcal

Calories

177

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups almond flour, 0.5 cups milled oats, 0.25 cups artificial sweetener (Swerve), 8 ounces rough chopped pecans, and more.

Yes, Maple Oat Nut Scone falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Oat Nut Scone

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