Hey everyone! When we went to Ireland we became big fans of scones at breakfast. The only problem is that they aren’t quite fat loss friendly, so I decided I would try to clean them up a bit. I found a recipe and subbed out some ingredients to make them low carb. I kept the butter that was in the recipe, as I wasn’t sure how the consistency would turn out with a butter substitution. I will try again another time and update you if it turns out!

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1.5 cups of your favorite pancake mix (I used a multigrain/whole grain mix)

1.5 cups of Quest protein baking mix

1 cup of unsweetened almond milk

1 stick of butter, cold

Splash of vanilla

3 Tbsp of xylitol



Using a stand mixer, mix the baking mix and pancake mix with small slices of the butter, mix until crumbly. It never got crumbly for me. But you can use a pastry blender, if you wish. I personally didn’t want to, but either way is fine.

Add the almond milk, vanilla and 2 tbsp of xylitol. It then forms a thick dough, mix it well.

Spread some oat flour or almond flour on a cutting board.

Gather all the dough into a big ball and smash it down on flour covered cutting board until it forms a circular/disk shape. Flatten it until it’s about 1/2″ thick.

Use a sharp knife or a pizza cutter to cut the dough into 16 wedge shaped slices.

Place the wedge shaped pieces onto a greased cookie sheet.

Sprinkle the remaining 1tbsp of xylitol on top of scones.

Bake at 400 degrees for 10-15 minutes, or until the the edges are lightly brown.

Serve with butter spray or sugar free jam/jelly.


Macro breakdown:

Calories 125, Fat 6g, Carbs 9g, Protein 9g.

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