Lemon Ricotta Scones (LC)

By Brian Coppola
March 30, 2018
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Author Notes: I changed very little in this recipe: no salt; a mixture of lemon and orange extract; some coconut flour; extra baking powder.

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Brian Coppola

Makes: 12

  • 2.5 cups almond flour
  • 0.5 cups coconut flour
  • 1/3 cup granular Swerve
  • 1 zest of a large lemon
  • 2 eggs, wisked
  • 2 tablespoons baking powder
  • 0.5 cups whole milk ricotta
  • 0.25 teaspoons lemon extract
  • 0.25 teaspoons orange extract
  • 0.5 cups Swerve powdered
  • 4-5 teaspoons fresh squeezed lemon juice
  1. Combine the dry ingredients (including zest) in a bowl and mix well.
  2. Add the ricotta, eggs, and extracts. Combine well.
  3. Divide the dough into halves and, by hand, flatten into about 5-inch disks on a parchment covered sheet pan.
  4. Use a sharp knife to score (but not separate) into sixths.
  5. Bake at 325F for 25 minutes, until lightly browned.
  6. Remove and place onto a cooling rack. Coat with a paste made from the Swerve and lemon juice.
  7. Let cool completely and separate along the score lines by hand.
  8. Wrap individually in Saran and then store in the refrigerator in a zip-lock bag.

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