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Buttery Scones

Ingredients:

Blanced Almond Flour

2 Cups

Swerve confectioners' - style sweetener or equivalent amount of liquid or powdered sweetener

1/2 Cups

Baking Powder

1 Teaspoons

Fine Sea Salt

1/2 Teaspoons

Unsalted Butter, Frozen

6 Tablespoons

Unsweetened Cashew Milk Or Heave Cream

1/4 Cups

Large Egg

Vanilla Extract

1 Teaspoons

Ground Cinnamon

1 Teaspoons

Preparation mode:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. In medium-sized bowl, mixed together the almond flour, powdered sweetener, (if using powdered), baking powder, and salt. Cut the butter into 1/2 inch squares, the use your fingers to work the butter into the dry ingredient. When you are done, the mixture should still have chunks of butter.

3. In a small bowl, whisk the cashew milk, egg, and liquid sweetener (if using liquid) until blended. Using a fork, stir the milk and egg mixture into the flour mixture until large clumps form. Use your hands to press the dough against the side of the bowl, forming 8 balls.

4. Place the balls of dough on the prepared baking sheet, spacing them about 2 inches apart. Bake until golden, 13 to 15 minutes. Let cool on the pan at least 5 minutes. Serve warm or at room temperature.

5. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.