These tasty lemony scones have soft interiors, crisp edges, and are flaky, buttery, and tender.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 2 1/2 cups almond flour
- 1 1/2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1/3 cup Swervesweetener
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup butter
- 1 large egg
Preheat oven to 350 degrees. Prepare a large baking sheet.
Mix almond flour, sweetener, baking powder, baking soda, and salt in a bowl.
Add cold butter and mix using a pastry blender or mixer until mixture resembles coarse crumbs.
Whisk egg, lemon juice, and lemon zest, in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured (almond or coconut flour) surface.
Knead dough briefly for about 4 turns. Pat or roll dough out into a 1 inch-thick round.
Cut into 8 wedges and arrange on a baking sheet leaving 2 inches between each wedge.
Bake for 18 minutes or until bottom edges are lightly tan. Let cool on wire rack.
Serving size: 1 serving (Total recipe makes 1 servings)
Protein 8.31g, Fat 23.88g, Cals 263, Carbs 8.05g, Fiber 3.88g — NET CARBS: 4.17g