Hazelnut Chocolate Chip Scones

Yield: 12 scones

Serving Size: 1 scone

A great new low carb scone recipe with the delicious combination of hazelnuts and chocolate. Move over, Nutella, there's a healthier option in town.

Ingredients

Scones:
• 2 1/2 cups hazelnut meal
• 1/2 cup golden flax seed meal
• 1/3 cup Swerve Sweetener
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup hazelnut oil
• 2 tbsp cream
• 1/2 tsp hazelnut extract or vanilla extract
• 1/4 tsp stevia extract
• 1/3 cup sugar-free chocolate chips, such as Lily's
Chocolate Drizzle (optional)
• 1 tbsp butter
• 2 oz dark chocolate, such as Lily's, chopped

Instructions

Scones
1. Preheat oven to 325F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together hazelnut meal, flax seed meal, sweetener, baking powder and salt. Add eggs, hazelnut oil, cream and extract and mix well until dough comes together. Stir in chocolate chips.
3. Turn dough out onto prepared baking sheet and pat into a rough rectangle, about 1 inch thick (it should be about 6x8 inches). With a sharp knife, cut into 6 even squares, then cut each square diagonally into two triangles.
4. Carefully separate and lift scones and place them around the baking sheet, leaving about 1 inch between them. Bake 20 to 25 minutes or until just firm to the touch and lightly browned.
5. Remove from oven and let cool completely.
Chocolate Drizzle
6. In a small bowl set over a pan of barely simmering water, melt butter and chocolate together until smooth. Drizzle over cooled scones and let set, at least 20 minutes.
7. 
   

Notes

Serves 12. Each serving has 11.77 g of carbs (with the glaze) and 6.52 g of fiber. Total NET CARBS = 5.25 g.

Food energy: 323kcal Saturated fatty acids: 5.23g Total fat: 28.43g Calories from fat: 255 Cholesterol: 37mg Carbohydrate: 11.77g Total dietary fiber: 6.52g Protein: 7.01g

All the above taken from the mega site All Day I Dream About Food which can be found here. Why not hop over and find some fabulous recipe's and great food ideas.

All the best

Jan