These were so lovely. Ian and I finished them within 24 hours!  It's so good to have scones again!  It takes me back to my childhood and visits to Franschhoek Hotel in the Cape Province of South Africa, where my sister and I would sometimes be treated to scones. Here is a look at Franschhoek (CLICK).  I am rather surprised at how it has grown since I knew it, but then that is progress and it happens everywhere.

1 egg
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar 
1/3  cup butter, melted (75 ml)
1/cup granulated erythritol (60 mL)
2 tbsp cream, OR Low-Carb (30 mL)
  Milk, page___
11/tsp unflavored gelatin (7 mL)
1/tsp rum extract (1 mL)
21/cups Gluten-Free Bake Mix 2 (560 mL)  (Click for recipe)
2 tsp baking powder (10 mL)
1/tsp baking soda (1 mL)
11/tbsp raisins, snipped in half (22 mL)
Rum Butter Glaze:
4 tbsp powdered erythritol (60 mL)
3 tbsp vanilla whey protein (45 mL)
3 tbsp whipping cream (45 mL)
2 tbsp butter, melted (30 mL)
1/tsp rum extract (1 mL)

Preheat oven to 325°F (160°C).

In food processor or in bowl with mixer, process egg.  Add butter, erythritol, cream, gelatin and rum extract.

In large bowl, combine Gluten-Free Bake Mix 2, baking powder and baking soda.  Add to wet ingredients; process.  Stir in raisins.  Place dough on cutting board which has a sprinkling of bake mix on it.  Pat dough out to about 7-inch (18 cm) circle.  Cut 8 wedges.  Place wedges on greased cookie sheet.  Bake 18 to 20 minutes, or until firm, and turning golden brown in places.  Place scones on wire rack.  Spread with Rum Butter Glaze while the scones are still warm.

Rum Butter Glaze:  In blender, combine erythritol, whey protein, cream, butter and rum extract; blend.

Variation:  Glazed Butter Pecan Scones:  Skip raisins and use 1/3  cup (75 mL) chopped pecans.  Use vanilla extract instead of rum extract, and in the glaze as well.  (7.4 g net carbs)

Yield:  8 scones
1 scone
263.0 calories
8.2 g protein
21.4 g fat
0.1 g fiber
8.4 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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