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. 

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

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