The same day that I read Paula Deen has Type 2 Diabetes, I see George Stella’s low carb recipe for Raspberry Drop Scones on Dr. Oz. Could America’s favorite Dr. be advocating a low carb diet?
Did you hear that Paula Deen has had Type II Diabetes for three years? She officially announced it in on Tuesday. Rumor has it she was waiting for the “lucrative endorsement deal with a diabetes drug maker” to go through before she made it known to the public. But she is pledging a portion of her earnings to the American Diabetes Association. Does that make you feel better?
I must admit, I posted her Meatloaf recipe here and it was I that doubled the sugar, but at least I held the deep fried butter. The plot thickens( or in this case my sauce on that meatloaf.)
Livin’ Low Carb
George Stella and his family have been livin’ low carb – eating these scones, shrimp scampi with plenty of butter, and other rich goodies for years now. It’s all part of their low carb lifestyle. As well all know, diabetics have to watch their carbs. (Look out George, Deen may turn this thing around and become our new “Low Carb Queen!”) George and his family collectively lost 500 pounds eating low carb creations like these scones. The secret ingredients are my choice for bulk sugar substitute and almond flour. You can see the their story on Dr. Oz here. (These videos have several Weight Watchers commercials throughout just to confuse us even more.)
George Stella Raspberry Drop Scones
Here is the original recipe. (I just substituted 1/2 cup frozen blueberries for the raspberries.) While mine don’t look as pretty as theirs, they sure tasted yummy!
These scones aren’t just low carb, they are Paleo compliant, and gluten-free!
2 large eggs, beaten until frothy
1 cup almond flour
1/3 cup bulk sugar substitute
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1/2 cup fresh raspberries
Preheat the oven to 375°F and line a sheet pan with parchment paper.
In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.
Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).
Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.
9.5 g fat
5.5 g protein
2.5 g fiber
3 g net carbs
Recipe by George Stella, from the book George Stella’s Still Livin’ Low Carb; A lifetime of Low Carb Recipes. For more information, go to http://stellastyle.com.
Now doesn’t the idea of a cup of coffee with cream and a warm scone sound appealing?