INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
SCONES
Step 1
Preheat oven to 400°F and line cookie sheet parchment paper
Step 2
In a medium sized bowl, whisk together all of the dry ingredients: Swerve, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and almond flour. Cut in the cold butter pieces with a fork or grate butter over dry mix, and with your fingers, mix butter into mixture until it resembles a course meal. Mix in the chocolate chips and cup of chopped pecans.
Step 3
In a separate medium-sized bowl, combine the pumpkin, egg, milk, and vanilla.
Step 4
Make a well in the dry ingredients and pour in the wet mixture. Fold together until just combined. Gently knead dough a few times.
Step 5
Split dough into even halves, and shape into two round disks, about 6 inches wide. Cut the disc like a pie into 6-8 pieces (depending on how large you like your scones).
Step 4
Place on parchment-lined sheet pan. Bake until the surface is set, and ledges are lightly browned, and the bottoms of the scone are golden brown, about 22-25 minutes. Allow to cool on the baking sheet.
MAPLE GLAZE
Step 1
In a small saucepan over medium low heat, melt the Brown Swerve and the butter together, whisking until the sweetener is dissolved.
Step 2
Whisk in the Swerve Confectioners, maple syrup, heavy whipping cream and vanilla extract until smooth. Quickly whisk in a pinch of xanthan gum and set aside for a few minutes to let glaze thicken. Drizzle over cooled scones.
CHOCOLATE DRIZZLE
Step 1
In a small saucepan over medium low heat, melt the chocolate chips and heavy cream, stirring until smooth.
Step 2
Drizzle over or dip cooled scones.
Step 3
If chocolate seizes or becomes dense, add another tablespoon of cream until it becomes smooth again.
Makes 12-16 scones.
