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Prep time
30 minutes
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Cook time
30 minutes
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Makes
12
Author Notes
These are a small modification from my own recipe, mainly a little heavier on the oats and using pecans. The added bite is just about perfect. —Brian Coppola
Ingredients
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2.5 cups
almond flour
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0.5 cups
coconut flour
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1 cup
milled oats
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0.25 cups
sweetener (granular Swerve)
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8 ounces
small chop pecan pieces
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2 tablespoons
baking powder
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2
large eggs, beaten
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3 tablespoons
heavy cream
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1 tablespoon
maple extract
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1 tablespoon
walnut extract
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0.25 cups
melted butter
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0.25 cups
melted butter (topping)
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1 teaspoon
maple extract (topping)
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0.5 teaspoons
walnut extract (topping)
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1 cup
(approximately) powdered sweetener (Swerve) (topping)
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2 tablespoons
heavy cream (topping)
Directions
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Line a baking pan with parchment.
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Mix together the 6 dry ingredients in a bowl.
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blend in the eggs, butter, cream, and extracts, and stir well to bring the dough together
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I use a wooden Chinese Mooncake mold for these scones. You can do the standard thing: divide the dough into two discs, about 5 inches across, and cut into sixths.
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Bake for 25-30 minutes at 325F.
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prepare the topping by adding the extracts to the melted butter and then add enough powdered sweetener to get a nice paste; add the cream and then more sweetener to a smooth consistency
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remove the baked scones to a cooling rack, and after just a few minutes, spread with the topping and let everything cool down
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wrap individually in Saran and keep in a airtight container in the refrigerator
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