It is Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!
My daughter requested this recipe and I was all to eager to comply! One of my favorite things to get at Panera Bread (known as St. Louis Bread Company around here) is their orange scone. It is delicious, but it is NOT kind to the waist-line. I used this recipe for inspiration. This variation is not quite as thick as the Panera version, but it is a wonderful substitute anyway! A tender biscuit texture that is bursting with orange flavor. You can make it with or without cranberries and both versions are fantastic. I opted to leave off a glaze and sprinkle the top with a bit of sweetener. I used xylitol because it crystallizes best, but you can use any sweetener you like.
You Will Need:
- THM baking blend
- oat fiber
- xes sweetener or gentle sweet
- baking powder
- mineral salt
- orange zest
- collagen (optional)
- sunflower lecithin (optional)
- nut milk
- orange extract
- cranberries (optional)
- xylitol or other sweetener for sprinkling
I always use oat fiber to make my baking blend stretch farther. If you do not have oat fiber you can always sub equal amounts of baking blend unless it is stated otherwise.
Orange (or Orange Cranberry) Scones ~ THM S
- 1 cup THM Baking Blend
- 1/2 cup Oat Fiber
- 6 tbsp xes sweetener or gentle sweet
- 1 tbsp baking powder
- 1/2 tsp mineral salt
- zest of one orange
- 1 scoop THM Collagen optional
- 1 tsp Sunflower Lecithin optional
- 6 tbsp butter cold
- 3/4 cup nut milk 1 tbsp reserved
- 1 tsp natural orange extract
- 1 cup cranberries, sliced or chopped optional
- 1 tbsp xylitol or sweetener of choice
- Preheat oven to 425 degrees.
- Whisk together baking blend, oat fiber, sweetener, baking powder, salt, collagen, lecithin and orange zest. (I like to use the food processor, but you can do this by hand.)
- Add butter and cut in till coarse crumbs are formed.
- Stir in nut milk and extract. Fold in cranberries if using. (I sliced my cranberries in half before folding them in.)
- Knead the dough a bit and form into a 1″ thick disk on a lightly greased baking sheet. Brush the top of the disk with the reserved 1 tablespoon of nut milk.
- Sprinkle the 1 tbsp of xylitol (or other sweetener) over the top of the dough.
- Cut the disk into 8 wedges. (I know mine are cut into 4, but I divided the dough into two disks to make 2 flavors.) At this point you can leave the edges touching or separate slightly before baking.
- Bake for 20-25 minutes, checking at 15 minutes.
Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!
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