Good Morning Everyone,
Hope you’ve had a good week and an even better weekend to come. I had a good week nothing bad to complain about other than the wether, it’s getting cold out there 😦 I’ve tired some new recipes with pecan flour and I’ll be sharing those with you shortly. Today I’m posting a pecan berry scone recipe that’s delicious and super fast and easy to make.
So I’m working out at the gym, doing my upper body workout and a lady came up to me and said “Wow you have great arms! Wish I can get mine to look like that!” I was speechless by the sudden compliment. I said “Thanks but I’m still working on the rest of my jiggly body parts.” We laughed and then she asked for help with a machine, so I showed her a few arm exercises and was very appreciative.
Last night I went to the gym with my husband, which it’s a real treat since we don’t get to do that often and during our workout he said “You’re arms have really good definition!” That made my night 🙂 Woohoo!! two compliments in one week…I’m on a roll…heehee
What’s a nice thing that someone said to you lately?
2 large eggs, beaten until frothy
1 cup pecan flour (you can use any nut flour)
⅓ cup Splenda
1½ teaspoons vanilla extract
1½ teaspoons baking powder
½ cup frozen blueberries and raspberries
Preheat the oven to 375°F, line a cookie sheet with parchment paper.
In a large bowl, combine all of the ingredients, except for the frozen berries, and mix well.
Gently fold in the frozen berries and use 2 tablespoons for each scone to make 6 scones.
Bake for about 15 minutes until scones begin to lightly brown.
Let cool for 10 minutes and serving warm.
Net Carbs: 3