Thursday, February 19, 2009
Walnut Kalamata Scones (with Carbalose Flour)
1 cp carbalose flour (a low carb, high fiber flour)
1 TB brown splenda
1 TB regular splenda
2 ts baking powder
1/2 ts baking soda
1/4 cp walnuts, chopped
12 kalamata olives, slice 6, preserve 6
2 wedges laughing cow cheese (French Garlic)
1 TB light butter
1/3 cp ff milk
Preheat oven to 425. Mix together dry ingredients in a bowl, and the wet ingredients in another bowl. Heat the wet ingredients for 1 min in the microwave, then pour into a food processor. Add in the dry ingredients, and mix until the dough forms a ball. Now, add in the walnuts and half of the kalamata olive, and mix. The dough will turn a grayish color, but the taste of the kalamata makes the scones sweet. Take out dough and knead in the remaining olives. Cut the dough into 4 even sized pieces, and use a sprayed scone pan. In the mini scone pan, 1/4 of the dough makes 2 larger mini scones, or 3 thin ones. Bake for 12-14 minutes at 425F or until lightly golden brown.
210 cals per serving
Thanks, Christina, for figuring out the basics of this recipe!