This delicious recipe is best if you can get your hands on a cast-iron scone pan, but you can certainly use the recipe to make muffins instead.   Also, 2 small figs has about 13 net carbs in total, adding about carbs 3 per serving.  Chop them finely so a little can go a long way!

Fig & Walnut Scones

Makes: 4

1/4 cup plus 2 tablespoons Wheat-Free Market All-Purpose Baking Mix
¼ teaspoon pumpkin pie spice or cinnamon (optional)
1 large egg
1 tablespoon salted butter, softened
1 tablespoon heavy cream
1/2 tablespoon Virtue Sweetener, divided
2 small figs, roughly chopped (about ¼ cup)
¼ cup walnuts

Preheat oven and cast-iron scone pan to 350 degrees F. 

In a small bowl blend baking mix, pumpkin pie spice, egg, butter, heavy cream and 1 teaspoon of the sweetener. Stir well. 

In a small bowl, blend chopped figs and remaining sweetener then gently fold figs into batter. 
Remove hot scone pan from oven and carefully oil 4 openings. Using a 3 tablespoon scoop, divide batter into scone pan. Top with walnuts.

Bake for 18-20 minutes or until scones are golden brown. Use spatula to remove from pan and cool on rack.

This recipe can also be made into muffins. 

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