Gluten-Free Lemon Ginger Scones
Ingredients
The scones
-
2
cups
almond flour
-
¼
cup
erythritol
-
2
teaspoons
ground ginger
-
½
teaspoon
salt
-
½
teaspoon
baking soda
-
zest from 1
lemon
-
½
cup
coconut milk (full fat, from a can, cold)
-
2
large
eggs
-
2
tablespoons
lemon juice
-
½
teaspoon
vanilla
-
¼
teaspoon
lemon extract
-
¼
teaspoon
stevia glycerite
-
a little
erythritol (for sprinkling on top)
-
a little
almond flour (for the top)
The lemon drizzle
-
1
tablespoon
coconut butter
-
1
tablespoon
Swerve or powdered erythritol
-
1
tablespoon
water
-
2
teaspoons
coconut oil
-
¼
teaspoon
lemon extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix the dry ingredients for the scones.
- In a separate bowl, combine the wet ingredients and blend well.
- Add the wet ingredients to the dry ingredients and mix thoroughly.
- Pour the dough onto the parchment-lined baking sheet and shape into a circle.
- Score the top of the dough into 10 wedge-shaped pieces and sprinkle with erythritol.
- Bake for about 25 minutes until golden brown and cooked through.
- Let cool for five minutes before cutting and transferring to a cooling rack.
- For the lemon drizzle, mix the coconut butter, water, lemon extract, and coconut oil until smooth.
- Add the powdered erythritol and adjust consistency if needed, then drizzle over the scones.
Nutrition Facts (estimated)
Servings
10
Calories
187
Total fat
17g
Total carbohydrates
6g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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