Monday, April 30, 2018

Maple Pecan Scones

Not my recipe… but a great one that I had to try.  It’s a keeper.

I’ve been all over the board with non-sugar substitutes.  I am literally trying everything I can find.

The author of this recipe swears by Swerve and for some reason I have yet to try that one.  So even though the recipe calls for SWERVE, I used Xylitol.  They still taste wonderful.

Scones 6b


2 cups almond flour

1/4 cup Swerve Sweetener

2 tsp baking powder

1/4 tsp salt

1/2 cup chopped pecans

1 large egg

1//4 cup butter melted

2 tbsp heavy cream

1 tsp maple extract

For the Glaze:

6 tbsp powdered Swerve Sweetener

2 tbsp heavy cream

1 tsp maple extract

Water if needed

Scones 2a

scones 4a

Scones 5a



Preheat oven to 325 degrees.

Line a baking sheet with parchment paper or silicone mat, (which I always forget I have).

Whisk together the almond flour, sweetener, baking powder and salt in a large bowl.  Add pecans, butter, egg, cream and maple extract and stir until dough forms.

Place dough on the parchment paper and shape into a circle ab out 7 or 8 inches in diameter.  Slice into 8 wedges and separate the wedges individually on the baking sheet.

Bake 25-30 minutes, checking at 25 minutes.  Mine took longer to bake and I would bake them even a tad longer to firm them up a bit.

Let cool on the pan.

For the Glaze:

Whisk together powdered swerve, maple extract and heavy cream.  She suggests adding a bit of water to thin the mixture if needed.

Spread or drizzle over the cooled scones and let set.

NOTE:  The first time I made these I used a combination of cream cheese, sweetener and cream. 

I piped this heavier topping from a plastic bag as I didn't have the Powdered Swerve. 

It was good, but better with the Maple Glaze.

Recipe from

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