STRAWBERRIES AND CREAM SCONES

STRAWBERRIES AND CREAM SCONES

BY Carolyn Ketchum

INGREDIENTS:

SCONES

2 cups almond flour
2 tbsp coconut flour
¼ cup Swerve Granular
2 tsp baking powder
¼ tsp salt
1 large egg
¼ cup heavy cream
1/2 tsp vanilla extract
3/4 cup chopped fresh strawberries

GLAZE

¼ cup Swerve Confectioners
2 tbsp heavy cream
Water as needed

NUTRITIONAL FACTS:

Servings: 8

Calories: 210

Total Fat: 17g

Cholesterol: 40mg

Sodium: 75mg

Total Carbs: 18g

Dietary Fiber: 5g

Sugar: 3g

Protein: 7g

DIRECTIONS:

SCONES

Step 1

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

Step 2
In a large bowl, whisk together the almond flour, coconut flour, Swerve, baking powder, and salt. Add the egg, heavy cream, and vanilla extract and stir until the dough comes together. Gently fold in the strawberries.

Step 3
Turn the dough out onto the prepared baking sheet and pat into a circle about 7 or 8 inches in diameter. Cut into 8 even wedges and carefully separate and space around the baking sheet.

Step 4
Bake 25 to 30 minutes, until golden brown and just firm to the touch. Remove and let cool on the pan.

GLAZE

Step 1

For the glaze, whisk together the Swerve and heavy cream in a small bowl. Add enough water to make it a drizzling consistency. Drizzle over the cooled scones.