Try this delicious low carb recipe from New Atkins this Easter..
Preheat oven to 180°C.
Combine soy flour, sugar substitute and salt.
Add softened butter pieces and mix until it resembles a coarse meal.
In a separate bowl, whisk together heavy cream, sour cream, egg, poppy seeds and zest.
Pour over the dry mixture and stir with a fork just until combined.
Cover dough with plastic wrap and chill for 30 minutes.
Divide mixture into 4 equal discs – measuring around 6-7cm across, space evenly on baking sheet.
Bake for 25 minutes or until the bottoms of the scones are golden brown.
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