low carb orange pecan scones

Directions

1. Toss the butter in the freezer for 20 minutes then cut into small cubes

2. Preheat oven to 425°F and position rack in upper third of oven. Line a cookie sheet with parchment paper; set aside.
3. Place the biscuit mix into a food processor. Add the cardamom, sweetener, baking powder, and salt. With a fork, stir the additions into the biscuit mix. Add the cubed, butter and pulse for 15 pulses. Transfer the mixture into a large mixing bowl. (If you don’t have a food processor, use a pastry cutter or two knives until butter is pea-sized and distributed throughout the mix.)
4. Add the orange zest and stir with a fork to distribute the zest. Add the chopped pecans, orange extract and cold water and mix with a fork until a shaggy dough forms. Turn the dough out onto a silicone mat and pat together to form a 10” x 4“ rectangle.
5. Using a bench scraper, fold the dough in half like a book. Pat down again into an 10 x 4“ rectangle. Repeat this process four more times. (This folding of the dough is very important to create layers.) Finally, pat into an 10 x 4“ rectangle that is about an 1½” high.
6. Using a 2 inch round biscuit cutter, cut into round biscuits without twisting the cutter. (Again, this is very important because twisting the cutter will cause the scones to not rise as much.) Place the scones on the lined cookie sheet. Optional: Brush the tops with heavy cream.
7. Bake for about 13-15 minutes or until the internal temperature reaches 195-200°. Can be eaten warm or cool completely on a wire rack before storing in an airtight container.