Strawberries and Cream Scones

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

Scones

1. Preheat the oven to 325F and line a baking sheet with a silicone mat or parchment paper.
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.
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.
4. Bake 25 to 30 minutes, until golden brown and just firm to the touch. Remove and let cool on the pan.

Glaze

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.