2 tablespoons granular Splenda
1/2 teaspoon cinnamon

2 cups Carbquik
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup cold unsalted butter, cut into small pieces *
2 ounces cold cream cheese, cut in small pieces
1/2 cup walnuts, chopped, 2 ounces **
1/3 cup Carb Countdown milk or heavy cream
1 egg, beaten
3/4 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
1 tablespoon heavy cream

Line a baking sheet with parchment paper or nonstick baking liner. Mix the topping ingredients in a small bowl; set aside. In a medium bowl, whisk the baking powder and cinnamon into the Carbquik. Cut in the butter and cream cheese until it resembles small peas. Add the nuts. In a separate bowl, mix the milk, egg, sweetener and vanilla. Add the wet mixture to the dry mixture and stir just until the dough comes together. The dough will be sticky.

Turn the dough out onto a surface lightly dusted with Carbquik. Dust the top of the dough with bake mix and gently pat to 1-inch thick. Cut with a 2-inch biscuit cutter and carefully place on a baking sheet. Gently pat out the scraps of dough and cut out to make the remaining scones. Brush the tops with the 1 tablespoon cream. Sprinkle with the topping mixture, dividing all of it amongst the scones. Bake at 400 12-15 minutes or until golden brown. Serve warm, with butter, clotted cream or mascarpone cheese. Mock Clotted Cream also makes a wonderful topping for these.

Makes 8 scones
Can be frozen

* Don't use salted butter or the scones will be too salty.
** Any kind of nuts can be used. I made mine with pecans.

With granular Splenda:
Per Scone: 267 Calories; 23g Fat; 8g Protein; 19g Carbohydrate; 12g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Scone: 258 Calories; 23g Fat; 8g Protein; 17g Carbohydrate; 12g Dietary Fiber; 5g Net Carbs

This recipe is from my good friend, Nancy, and they are yummy. They are not quite the texture of a real English scone, but they are good nonetheless. I'm looking forward to trying some of her other scone recipes. When you sprinkle the tops with the cinnamon/Splenda mixture, it will seem like a lot of topping, but they are very good that way so be sure to use all of it.

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