Gingerbread Scones KETO (Carolyn)

Tender almond flour scones with the sweet kick of gingerbread spices and a sugar-free cream cheese glaze. This wonderful keto scone recipe is perfect for winter mornings and holiday brunches.

To make the dough really cohesive, I used my food processor. Here are my best tips for getting it right:

1. Pulse the dry ingredients. Simply add all of the dry ingredients into a food processor and pulse a few times to combine well.
2. Add the cream cheese in dollops. Scoop the softened cream cheese in small spoonfuls over the dry ingredients in the food processor. Pulse a few times to cut the cream cheese into the dry ingredients.
3. Add the egg and vanilla right into the processor as well and pulse again on high until the dough starts to cling together. If there are a lot of dry ingredients at the bottom of the bowl, remove the lid and scrape them up with a rubber spatula, and then pulse again to work them in.
4. Lightly dust the work surface. The dough will be a bit sticky, so prep your work surface with a light dusting of almond flour or coconut flour.
5. Pat in a circle and cut into wedges. I find that a 7-inch circle makes really nice-sized scones that aren’t too thin.
6. Bake until golden.
7. Whip up the glaze and drizzle it on

Ingredients:

Scones:

• 2 cups almond flour
• ⅓ cup Swerve Brown packed
• 1 tablespoon coconut flour
• 1 tablespoon cocoa powder
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 4 ounces cream cheese softened
• 1 large egg
• 1 teaspoon vanilla extract

Frosting:

• 2 ounces cream cheese softened
• ¼ cup powdered Swerve Sweetener or powdered erythritol
• ¼ teaspoon vanilla
• 2 tablespoon heavy whipping cream
• Water to thin, as needed

Instructions:

Scones

Preheat the oven to 325F and line a baking sheet with a silicone mat or parchment paper. Lightly sprinkle with almond or coconut flour.

In a food processor, place the almond flour, Swerve, coconut flour, cocoa powder, spices, baking powder, and salt. Pulse a few times to combine.

Add the cream cheese in small dollops over the top of dry ingredients and pulse a few times to cut it in. Add the egg and vanilla extract and pulse on high until the dough clings together in a ball.

Turn the dough onto the prepared pan and pat into a 7-inch circle. Using a very sharp knife, slice into 8 even wedges. Use an offset spatula to carefully lift and separate the wedges. Space around the baking sheet.

Bake 18 to 23 minutes, until the scones are lightly browned and firm to the touch. Remove and let cool completely on the pan.

Cream Cheese Glaze

Beat the cream cheese with the sweetener and vanilla until well combined, then beat in the whipping cream until smooth.

Beat in water, a few teaspoons at a time, until a drizzling consistency is achieved. Drizzle over the tops of the cooled scones.

Source:  All Day I Dream About Food