6 responses

  1. Denise
    December 17, 2023

    I’m a person who is exploring how to make my favorite snacks low carb and sugar versions. I made this scones recipe since its my normal daily treat . I enjoyed the next day flavor and texture of the scones and will make them again. I substituted several ingredients to what I keep in my fridge. I used 1 teaspoon of vanilla stevia( natural plant based ) as a sub for swerve which I read can lead to upset tummy for those with IBS. I also cut down a bit on butter by using 1 to 1 yogurt exchange ( 3 T of each) . I would suggest using room temp butter. Another exchange was the heavy cream for 1 to 1 replacement with sour cream . I used no nuts. This is a good low sugar carb and cal. treat.

    Reply

    • Kara Cook
      December 18, 2023

      Thanks so much for sharing your adaptations Denise! That will be helpful for other readers. So glad you enjoyed them!

      Reply

  2. Jessie
    July 17, 2022

    Made these for the first time today. Soft and moist. Really yummy. I added freeze dried strawberries along with dark chocolate chips. Next time, I will use less sweetener. Do you think this would work with cassava flour? Thanks for sharing this recipe.

    Thx,
    Jessie

    Reply

    • Kara Cook
      September 3, 2022

      I love the idea of adding freeze dried strawberries – yum! I have never baked with cassava flour, so I have no idea how it would work. If you’re experienced with it, you could certainly give it a try!

      Reply

  3. Agnes
    March 16, 2022

    Oooh the addition of toasted pecans is everything! Love pecans in all baked goods!

    Reply

    • Kara Cook
      March 22, 2022

      I agree, they add such a yummy crunch! Hope you love these scones. 🙂

      Reply

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