Maple Pecan Drop Scone with Buttercream Cheese Frosting! This tasty low carb baked good is healthy and goes great with your morning coffee.

This morning I instead of the normal fair for breakfast – 2 eggs, ½ a plum tomato and 1 oz. of avocado – I quipped up some low carb scones to go with a hot Cup of Joe. It was delicious. The recipe, from George Stella’s The Complete Low Carb Cookbook, takes less than 30 minutes to make. And at 2.5 net carbs per scone, it was a great way to start off this very cold, snowy morning.

Over the weekend I made a batch of Buttercream Cheese Frosting, the recipe coming from the same book. I planned to make the scones today, so I got a jump on it and made the frosting ahead of time. Since my scone recipe only makes 6 and my frosting recipe serves 12, I decided to cut the frosting recipe in half.

Turns out the serving size for the frosting is much larger than I imagined. Not wanting to overwhelm my scone with frosting, I reduced the serving size (less than 2 tsp). For tracking purposes, I counted half the points and just 0.5g of carbs for the frosting rather than the full value.

Of course, the hubby wanted all of his frosting!

Will I make this again? Heck yeah! In fact, we’re watching the Super Bowl with friends and I’m planning on bringing over a batch of scones (frosting optional) for dessert. But I plan to add blueberries to the batter mix. Yum!

If you are not doing a low carb version of Weight Watchers, you’ll need to decide if this breakfast is worth the points. But this is a delicious, light meal.

Buttercream Cheese Frosting
Net Carbs: 1g
Weight Watchers PointsPlus: 5
Servings: 12
Note: I ended up reducing the ingredients below by half, spreading less than 2 teaspoons per scone. I ended up with enough frosting left over for another 2½ batches of scones

Ingredients

• 6 tbsp. of butter, softened
• 16 oz. of cream cheese, softened
• 1 C sugar substitute (I used Splenda)
• 1 tbsp. vanilla extract

Directions

• Beat all ingredients in a bowl with an electric mixer on high until light and fluffy.
• Spread on cooled cake or baked goods.

Maple Pecan Drop Scones
Net Carbs: 2.5g
Weight Watchers PointsPlus: 5
Servings: 6 (serving size: 1 scone)

Ingredients

• 2 large eggs, beaten until frothy
• 1 C almond flour
• 1/3 C sugar substitute (I used Splenda)
• 1½ tsp. baking powder
• 2 tsp. maple extract
• ½ C coarsely chopped pecans

Directions

• Pre-heat oven to 375 and line a sheet pan with parchment paper
• In a bowl, combine the ingredients, except for the pecans, mixing well to create the batter. Once mixed, fold the pecans into the batter.
• Using a tablespoon to measure, drop 6 evenly spaced drops (2 heaping tablespoons each) of the batter onto the prepared pan.
• Bake for 15 minutes or until scones begin to lightly brown. Cool for 10 minutes before serving.