Post by bethany on Dec 20, 2012 17:25:59 GMT -5
Just made these and they are excellent, although my frosting didn't work out properly. However, they were perfect for the gingerbread craving I've been having! I doubled the ginger, and if you have 4 kids like I do, double the recipe. We all enjoyed them, and they disappeared too fast.
Gingerbread Scones
Yield: 8 scones
Ingredients
Scones:
2 cups almond flour
1/4 cup Swerve Sweetener or granulated erythritol
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp ground cloves
1 large egg, lightly beaten
1/4 cup butter, melted
2 tbsp heavy cream
2 tsp molasses (optional, for colour and flavour)
1/2 tsp vanilla extract
Frosting:
2 tbsp butter, softened
1/4 cup powdered Swerve Sweetener or powdered erythritol
1/4 tsp vanilla
1 to 2 tbsp heavy cream
Instructions
For the scones, line a baking sheet with parchment paper and preheat oven to 325F.
Whisk together almond flour, erythritol, baking powder, baking soda, cinnamon, ginger, salt and cloves in a large bowl.
Add egg, butter, cream, molasses, and vanilla, and stir until dough comes together.
Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Using a very sharp knife, slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.
Bake 18 to 20 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t burn.
Remove from oven, transfer to a wire rack and let cool.
For the frosting, beat butter, erythritol and vanilla until well combined.
Beat in cream, 1 tbsp at a time, until a spreadable consistency is achieved.
Spread over cooled scones.
Notes
Serves 8. Each scone has 7 g of carbs and 2.5 g of fiber. Total NET CARBS = 4.5 g.
From: alldayidreamaboutfood.com/2012/10/gingerbread-scones.html
Gingerbread Scones
Yield: 8 scones
Ingredients
Scones:
2 cups almond flour
1/4 cup Swerve Sweetener or granulated erythritol
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp ground cloves
1 large egg, lightly beaten
1/4 cup butter, melted
2 tbsp heavy cream
2 tsp molasses (optional, for colour and flavour)
1/2 tsp vanilla extract
Frosting:
2 tbsp butter, softened
1/4 cup powdered Swerve Sweetener or powdered erythritol
1/4 tsp vanilla
1 to 2 tbsp heavy cream
Instructions
For the scones, line a baking sheet with parchment paper and preheat oven to 325F.
Whisk together almond flour, erythritol, baking powder, baking soda, cinnamon, ginger, salt and cloves in a large bowl.
Add egg, butter, cream, molasses, and vanilla, and stir until dough comes together.
Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Using a very sharp knife, slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.
Bake 18 to 20 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t burn.
Remove from oven, transfer to a wire rack and let cool.
For the frosting, beat butter, erythritol and vanilla until well combined.
Beat in cream, 1 tbsp at a time, until a spreadable consistency is achieved.
Spread over cooled scones.
Notes
Serves 8. Each scone has 7 g of carbs and 2.5 g of fiber. Total NET CARBS = 4.5 g.
From: alldayidreamaboutfood.com/2012/10/gingerbread-scones.html