Toffee & Dark Chocolate Scones
Toffee & Dark Chocolate Scones

Toffee & Dark Chocolate Scones

Recipes   Breakfast     Gluten Free     Sweets    


  • 1/2 recipe for Swerve English Toffee (minus the chocolate topping and nuts)
  • 1 ½ cups almond flour
  • 1/4 cup granulated Swerve Sweetener
  • 3 tbsp coconut flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup butter, chilled, cut into small pieces
  • 1 large egg
  • 2 tbsp heavy whipping cream
  • 1 tbsp water
  • 1 ½  ounces sugar-free dark chocolate, chopped into small pieces


  1. Prepare the half recipe of toffee according to the directions, watching carefully so as not to burn the mixture (the less you have in the pan the more easily it burns. You can also cook the full amount of toffee and just eat the other half!). Let cool until hard and then chop into little pieces. Measure out about ¾ cup toffee pieces for the scones.
  2. Preheat oven to 325F and line a baking sheet with parchment or a silicone liner. In a large bowl, whisk together the almond flour, Swerve Sweetener, coconut flour, baking powder, baking soda, and salt.
  3. Cut butter pieces in with a pastry cutter or two sharp knives until mixture resembles coarse crumbs. Stir in egg, cream, and water until dough begins to come together. Stir in the toffee pieces and chopped dark chocolate.
  4. Turn dough out onto prepared baking sheet and form into a rough circle about 8 inches in diameter. Cut into 8 even wedges. Gently separate wedges and scatter around pan.
  5. Bake 20 to 25 minutes or until edges are golden brown and scones are set to the touch. Remove and let cool on pan.
  6. Makes 8.
Toffee & Dark Chocolate Scones
Toffee & Dark Chocolate Scones

Toffee & Dark Chocolate Scones

Nutrition Facts

Serving Size 1 scone

Servings 8

Calories 290
Total Fat 26g
Total Saturated Fat 10g
Cholesterol 60mg
Sodium 150mg
Total Carbs 26g
Dietary Fiber 4g
Sugars 2g
Swerve 15g
Protein 6g
Net Carbs: 7g