Chocolate-Cream Cheese Scones

Makes 2 Scones

1/3 cup plus 1 tablespoon Wheat-Free Market Chocolate Chip Muffin Mix
1 large egg
1 tablespoon milk or dairy substitute
2 tablespoons chopped pecans or walnuts
1-1/2 tablespoons
Wheat-Free Market Sweetener (divided)
1 ounce (2 tablespoons) cream cheese

Preheat oven to 325 degrees F and oil the bottom of a cookie sheet and set aside. 

In a small bowl mix the chocolate chip muffin mix with the egg, milk, nuts and ½ tablespoon of the sweetener. In a separate small bowl add the cream cheese and microwave for 20 seconds until very soft, then stir in the sweetener until smooth. Gently stir the cream cheese mixture into the muffin mixture, being sure not to over mix, there should be visible amounts of the cream cheese remaining.

Using an ice cream scoop (1/4 cup measurement), scoop batter onto prepared cookie sheet. Bake for 20 minutes or until the center set. Serve warm or cool on rack.

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