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Trim Healthy Mama S Cherry Pecan Scones

These scones are so good. They don’t take long to make and are on plan. Most of my recipes are NSI. In trim healthy mama terms, that means no special ingredients. These scones use their baking blend. It lightens them up a little bit so they aren’t quite so heavy. There are recipes online so you can make your own. I have made my own quite a few times. If you don’t have any, make your own and substitute your diy version over the packaged baking blend.

These scones are amazingly close to their white flour, sugar filled sisters. I used to make scones all the time, especially when my kids were little. I made our own cream and we would have them with our tea time. Since changing my diet, I made 2 different versions and they both went into the trash. I have wanted to make these but didn’t think I would find a recipe that would work. A mama on the main trim healthy mama board shared a recipe she followed to make scones. I changed up the recipe a tiny bit and came up with these.

For the extracts, I used 1/2 t of cherry and 1/2 t of almond. If you only have vanilla, use that instead. I love cherry and almond, I think that’s my favorite combination of all time. I hope to make these again and again. I used gentle sweet for my icing sweetener. If you don’t have gentle sweet, use a powdered sweetener. Gentle sweet is about 3 times as sweet as sugar. You will want to use 1 c equivalent to sugar. One more note, I don’t know if the baobab is essential. I know in my oopsie roll danishes, I used baobab in the cream cheese mixture and it took the place of the xanthan gum. I would add 1 t of xanthan gum to the dry ingredients in place of the baobab powder.

Trim Healthy Mama S Cherry Pecan Scones

Ingredients

  • 1 C THM Baking Blend
  • 1 C Almond Flour
  • 1 T Baking Powder
  • 1/2 t Baking Soda
  • 1/3 C Sweetener, I used Swerve granular
  • 4 T Butter, cut up
  • 1/2 C Heavy Cream
  • 1 t Extracts of choice
  • 2 T Baobab Powder
  • 1/3 C Gentle Sweet
  • 1 t Extracts
  • 1-2 T Unsweetened Almond Milk
  • 1 C Coarsely Chopped Cherries
  • 1/2 C Chopped Pecans

Instructions

  • Put in your food processor: Baking blend, almond flour, 1/3 c swerve, baking powder, baking soda, salt, and baobab. Mix until combined.
  • Add butter to food processor and pulse until combined.
  • Mix together heavy cream, eggs and extract.
  • Add heavy cream mix to the food processor along with the cherries and pecans. Pulse until just combined.
  • Dump onto your parchment lined baking sheet. Form into a circle about 1 inch thick. If you wet your hands lightly, it will be easier. Carefully cut into wedges.
  • Store in your freezer while your oven preheats to 400 degrees.
  • Bake at 400 degrees for 15 minutes. Remove from the oven and carefully separate them. The insides will be moist. I used a pie server to separate mine. Bake for 5 more minutes.
  • Remove from oven and put back into the circle. I do this to make it easier to drizzle the icing on.
  • Mix together the gentle sweet, extract, and almond milk. Drizzle onto the baked scones.
  • Serve warm.

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