Rachael Ray Fruit And Nut Scones Recipe

Keto Friendliness Gauge

Net Carbs are 12% of calories per serving, at 30g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Rachael Ray Fruit And Nut Scones? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

Learn more about the keto diet

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Keto & Health Insights for Rachael Ray Fruit And Nut Scones Recipe

  • Net Carbs are 12% of calories per serving, at 30g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Rachael Ray Fruit And Nut Scones Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 69 g )
Amount Per Serving
Calories: 255
Total Fat: 14g
Saturated Fat: 8g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 47mg
Sodium: 342mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugar: 13g
Protein: 4g
Calcium: 125mg Iron: 2mg
Potassium: 193mg Vitamin A: 112mcg
Vitamin C: 3mg Vitamin D: 0mcg

Ingredients

  • 2 cups baking mix, such as Bisquick brand, plus a little extra for the worktable
  • 1/4 cup sugar
  • 1/2 cup currants
  • Zest of 1 lemon
  • A few grates fresh nutmeg
  • 1 egg
  • 1/2 cup cream
  • 1/4 cup chopped walnuts, toasted
  • 1/2 cup butter, softened
  • 3 tablespoons honey

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)