SNICKERDOODLE SCONES

SNICKERDOODLE SCONES

BY Carolyn Ketchum

INGREDIENTS:

CINNAMON COATING

1 tbsp Swerve Granular
1 1/2 tsp cinnamon

SCONES

2 cups almond flour
1/3 cup Swerve Granular
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp cream of tartar
1/4 cup butter, melted
1 large egg
2 tbsp heavy cream
1/2 tsp vanilla extract

NUTRITIONAL FACTS:

Servings: 8

Calories: 220

Total Fat: 20g

Cholesterol: 45mg

Sodium: 90mg

Total Carbs: 14g

Dietary Fiber: 4g

Sugar: 1g

Protein: 6g

DIRECTIONS:

CINNAMON COATING

Step 1

In a small bowl, whisk together the Swerve and cinnamon

SCONES

Step 1
Preheat the oven to 325F and line a baking sheet with a silicone liner or parchment paper.

Step 2
In a large bowl, whisk together the almond flour, sweetener, baking soda, baking powder, and cream of tartar. Add the butter, egg, cream and vanilla, and stir until the dough comes together. Sprinkle in about one third of the cinnamon coating.

Step 3
Turn the dough out onto the prepared baking sheet and form into a 7-inch circle, then sprinkle with another third of the cinnamon coating.

Step 4
Cut into 8 wedges using a sharp knife and gently lift using a spatula. Spread the scones around the pan.

Step 5
Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool completely, then sprinkle the tops with the remaining cinnamon coating.