Ingredients

The following ingredients have 6 Servings
  • 1.25 cups almond flour ((Note 1))
  • 1/4 cup confectioners swerve sweetener, plus more for dusting
  • 2 lemons, finely grated ((Note 3))
  • 1 large egg yolk ((Note 4))
  • 1 tablespoon salted butter, melted
  • 1 teaspoon poppy seeds
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract

Instruction

  • Prepare: Preheat the oven to 300 F. Set aside a baking half sheet lined with parchment paper or a nonstick baking mat.
  • Make Dough: Mix all ingredients together using your hands in a medium bowl until a single dough forms. The mixture will be very crumbly at first, then eventually combine into a cohesive dough. If dough is too dry to combine, mix in a few drops of water or melted butter.
  • Form Scones: Form dough into a circle about 5 inches in diameter on the parchment paper or other nonstick working surface. Cut dough using a dough cutter or knife into 6 equal wedges. Separate them and press down on each wedge with the palm of your hand so that it's no thicker than 1 inch.
  • Bake: Spread out wedges on the lined baking sheet. Bake at 300 F until scones are browned around edges and golden on top, about 20 minutes. Remove them from the oven. With scones remaining on the baking sheet, generously sift 1/2 teaspoon of confectioners Swerve over them using a sifter spoon while they're still soft and hot.
  • Serve: Let scones sit at room temperature until cool enough to touch, about 10 minutes. Transfer them from the baking sheet to a serving plate. Serve warm (Note 5).