Description
Delight in these tender almond flour gingerbread scones infused with warm spices and topped with a sugar-free cream cheese glaze. Perfectly keto-friendly, these scones offer a cozy and flavorful treat ideal for winter mornings and holiday brunches.
Ingredients
Scale
Scones:
- 2 cups almond flour
- 1/3 cup Swerve Brown, packed
- 1 tbsp coconut flour
- 1 tbsp cocoa powder
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 2 tsp baking powder
- 1/4 tsp salt
- 4 ounces cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
Frosting:
- 2 ounces cream cheese, softened
- 1/4 cup powdered Swerve Sweetener or powdered erythritol
- 1/4 tsp vanilla extract
- 2 tbsp heavy whipping cream
- Water to thin, as needed
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone mat or parchment paper, then lightly sprinkle it with almond flour or coconut flour to prevent sticking.
- Mix dry ingredients: In a food processor, combine the almond flour, Swerve Brown, coconut flour, cocoa powder, ground ginger, cinnamon, cloves, baking powder, and salt. Pulse a few times just to blend evenly.
- Incorporate cream cheese: Add softened cream cheese in small dollops atop the dry mix, then pulse several times to cut it into the flour until the mixture resembles coarse crumbs.
- Add egg and vanilla: Pour in the egg and vanilla extract, then pulse on high repeatedly until the dough forms a cohesive ball that clings together.
- Shape the scones: Transfer the dough onto the prepared baking sheet and gently pat it into a 7-inch circle. Using a sharp knife, slice the circle into 8 equal wedges. Carefully use an offset spatula to lift and separate the wedges, spacing them evenly on the sheet.
- Bake: Place the baking sheet in the oven and bake for 18 to 23 minutes, or until the scones are lightly browned and firm to the touch. Once done, remove them and let cool completely on the pan.
- Prepare the cream cheese glaze: Beat the softened cream cheese with powdered sweetener and vanilla extract until smooth and combined. Gradually beat in the heavy whipping cream until the mixture is creamy and smooth.
- Adjust glaze consistency: Add water a few teaspoons at a time, beating between each addition, until the glaze reaches a drizzling consistency.
- Glaze the scones: Drizzle the cream cheese glaze over the cooled scones and let set before serving.
Notes
- For best results, use room temperature cream cheese to achieve a smooth dough and glaze.
- You can substitute powdered erythritol for Swerve sweeteners if preferred.
- Store scones in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat scones gently in a low oven or microwave before serving for a freshly baked texture.
- Almond or coconut flour sprinkled on the baking sheet prevents sticking and helps scone bottoms crisp.