Chocolate chip pecan scones

2 cups Carbquik 1 teaspoon baking powder 1/2 cup cold unsalted butter, cut into small pieces 1/2 cup pecans, chopped, 2 ounces 1/3 cup Carb Countdown 2% milk * 1 egg, beaten 3/4 cup granular Splenda or equivalent liquid Splenda 1 teaspoon maple or caramel extract 1/2 teaspoon blackstrap molasses 2 ounces MiniCarb chocolate chips, about 1/4 cup Line a baking sheet with parchment paper, or grease if not using paper. In a medium bowl, whisk the baking powder into the Carbquik. Cut in the butter with a pastry blender until it resembles small peas. Stir in the pecans. In a separate bowl, mix the milk or cream, egg, sweetener, maple extract and molasses. Add the wet mixture to the dry mixture and stir just until a soft dough forms. The dough will be sticky. Stir in the chocolate chips. Turn the dough out onto a surface lightly dusted with Carbquik. Coat the dough with Carbquik and gather into a ball. Divide the dough into 8 balls. Gently shape them in your hands, coating with Carbquik as needed, into somewhat of a cylinder shape, about 2 inches high, and place them on the baking sheet (see photo below). The will spread as they bake. Bake at 400º about 15 minutes or until golden brown. Serve warm. Makes 8 scones Can be frozen * Or use half heavy cream and half water. With granular Splenda: Per Serving: 293 Calories; 25g Fat; 8g Protein; 22g Carbohydrate; 15g Dietary Fiber; 7g Net Carbs With liquid Splenda: Per Serving: 284 Calories; 25g Fat; 8g Protein; 20g Carbohydrate; 15g Dietary Fiber; 5g Net Carbs