Updated: Jun 22
Tip- this base can be used to make a variety of flavors of scones- get creative! Just omit the bacon and maple extract. Try subbing in a lemon extract and some blueberries for lemon blueberry scones!
Or try out orange extract and some sugar free chocolate chips for chocolate orange scones! Make a classic by just utilizing vanilla extract and omit the maple from the glaze recipe and sub also with vanilla.
2 cups almond flour
1/2 cup coconut flour
1/2 cup Pyure granulated sweetener
1 tablespoon baking powder
2 teaspoons Maple extract
2 eggs, whisked
6 pieces cooked bacon, chopped fine
1/2 cup almond milk (or heavy whipping cream)
1 tablespoon ChocZero Maple Syrup
1/2 tablespoon olive oil
Preheat oven to 350 degrees Fahrenheit
In a large bowl, combine the dry ingredients together. Mix in the eggs, maple extract, almond milk, maple syrup, and olive oil. Mix well. Fold in the chopped bacon pieces. Form a ball.
Lay down parchment paper on a sheet pan. Press the dough out, flatten with your hands into a circle about 3/4" thick. Cut into 8ths and pull the pieces apart about 1/2 inch. Bake for 20 minutes.
Allow to cool, then top with glaze.
1 cup Lakanto Powdered Monkfruit sweetener
4 tablespoon unsweetened almond milk or heavy whipping cream
1 teaspoon maple extract
2 tablespoons butter
Place all of the glaze ingredients in a small pot over medium heat. Whisk together for 3 minutes or until all are melted and combined. Glaze the scones immediately.