These delightful Lemon and Chia Seed scones are a refreshing treat for any time of the day.
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, stir together the almond flour, coconut flour, sweetener, chia seeds, baking powder, and salt.
Using a pastry cutter or two butter knives, cut the butter into the almond flour mixture until the largest piece of butter is roughly pea-sized.
Using a sturdy spoon or spatula, stir the egg, cream, lemon zest, lemon juice, and vanilla extract into the almond flour mixture. Continue mixing until a slightly wet dough forms.
Transfer the dough onto the prepared baking sheet. Using your hands, form it into a circle about 6 inches wide. Make sure the dough has even thickness.
Cut the dough into 6 even wedges. Gently separate them on the baking sheet.
Bake for 18-20 minutes or until the edges are just beginning to turn brown.
Remove from the oven and allow the scones to cool on the pan for about 10 minutes. Next, transfer them to a wire rack to cool completely.
Once the scones are cooled, prepare the glaze by mixing the Swerve powdered sweetener with the lemon juice.
Spoon the glaze evenly over each cooled scone.
Serving Size 1 scone
Servings 6
- Amount Per Serving
- Calories 222
- % Daily Value *
- Total Fat 20.1g31%
- Saturated Fat 9.4g47%
- Sodium 363.7mg16%
- Total Carbohydrate 8.2g3%
- Sugars 0.9g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, stir together the almond flour, coconut flour, sweetener, chia seeds, baking powder, and salt.
Using a pastry cutter or two butter knives, cut the butter into the almond flour mixture until the largest piece of butter is roughly pea-sized.
Using a sturdy spoon or spatula, stir the egg, cream, lemon zest, lemon juice, and vanilla extract into the almond flour mixture. Continue mixing until a slightly wet dough forms.
Transfer the dough onto the prepared baking sheet. Using your hands, form it into a circle about 6 inches wide. Make sure the dough has even thickness.
Cut the dough into 6 even wedges. Gently separate them on the baking sheet.
Bake for 18-20 minutes or until the edges are just beginning to turn brown.
Remove from the oven and allow the scones to cool on the pan for about 10 minutes. Next, transfer them to a wire rack to cool completely.
Once the scones are cooled, prepare the glaze by mixing the Swerve powdered sweetener with the lemon juice.
Spoon the glaze evenly over each cooled scone.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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