This week I officially crossed over from the my pants are tight because I just pulled them out of the dryer I’ll just do some deep knee bends to get them reacquainted with me phase of winter into the my pants are so tight I can not possibly fasten them phase. That is why I had to make scones. Pants aren’t the boss of me.
This Starbucks-inspired Mini Vanilla Scone recipe from Carolyn Ketchum is The One. The scones look and smell and taste such that a person here swagged 15g CHO for one. (But one scone has just 3g CHO! OMG!) CK is a wizard.
I didn’t have all of the right ingredients, so these are my notes on how I made the scones. I recommend following the link to the original recipe to make them properly.
It was like this:
Oven 325F. Line one sheet pan with parchment paper.
Set 4T butter on the stove to melt. Meanwhile, in a large bowl, whisk together 350g almond flour, 1/3 cup granulated Swerve, 1 T baking powder, and 1/4 t salt. Mix in two large eggs (or however many odd-size eggs to = 120 grams), the melted butter, 2T heavy cream, and 1 1/2 t vanilla extract. Add more almond flour, 1/4 cup at a time, if the dough is too sticky to easily handle.
Divide this into three equal balls.
Pat the balls into discs. Mine were about 5″ in diameter and 1.3333″ thick.
Cut each disc in half, and in half again, and in half once more to = 24 mini scones.
Bake these for about 15 minutes, or until light brown on the bottom. They’ll puff up and smell great.
Allow to cool on rack. Meanwhile, make glaze. Combine 50g powdered sugar (I can’t find powdered Swerve), 2T heavy cream, and 1 t vanilla extract. Dip the top of each scone baby in this glaze.