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, cold from a can)
-
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
extra 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.
- Mix the dry ingredients for the scones in a large bowl.
- In a smaller bowl, blend the wet ingredients thoroughly.
- Combine the wet and dry ingredients using a hand mixer and pour the mixture onto the parchment.
- Sprinkle the dough with a little extra almond flour and shape it into a circle of even thickness.
- Score the top of the dough into 10 wedges and sprinkle with erythritol.
- Bake until the edges are golden and the center is cooked through, about 25 minutes.
- Let the scones cool for 5 minutes before cutting and transferring to a cooling rack.
- For the lemon drizzle, mix the coconut butter, water, lemon extract, and coconut oil in a bowl.
- Add the Swerve and stir until smooth, heating in the microwave if necessary to achieve a drizzle consistency.
- Drizzle the lemon topping over the cooled 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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