Fall Gingerbread Scones

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Yesterday my daughter came over and we did some baking experiments for the fall. She has a blog as well, featuring Organic, Gluten Free, Sugar Free, Clean eating. Check it out here The Girl Cooks Clean. Similar to The LC Kitchen although not quite as low carb.  Amber has some great recipes as well as research information that is very useful with this lifestyle of eating.

Since we created and baked together, and then I took the photos while Amber helped style and prop we thought it fitting to share on both blogs.

We wanted to bake something that launched fall for us here in the desert. Even though we have bright sunny days here right now, it has just turned to a crisp nip in the evening and mornings. I SMELL FALL!!!!
We landed on trying a gingerbread scone that we have seen several different recipes for. We made a couple of batches that were just not great when finally we landed on the tweaks we thought were amazing. The final combination was moist and had that wonderful gingerbread aroma and flavor. Not sure if a scone is supposed to be considered moist, but I gotta tell you, these are fabulous. You could of course make them round and turn them into cookies if you like. Either way, they make you envision "golden maple leaves floating in the air while you walk down the street wearing your favorite fall boots". I think there's a song in there somewhere.....
Cinnamon Coffee and Gingerbread. What could be better to launch the fresh fall season.

Ingredients

2 -1/8 cups almond flour/meal*
1/4 cup Swerve (or your choice of sweetener)
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp salt
1/4 tsp ground cloves
1/4 cup vanilla protein powder
1 large egg
1/4 cup butter, melted
3 TBS heavy cream
1 TBS Just Like Brown Sugar (or 2 tsp molasses)

1/2 tsp vanilla extract

 

*if dough is too wet then add 2 or 3 more TBS of almond meal/flour

 

Frosting:

2 TBS butter, soften

1/4 cup powdered swerve (OR your choice of sweetener)

1/4 tsp vanilla

4 oz cream cheese

 

 Preheat 325 / Servings 8

• Whisk together almond flour, swerve, baking powder, baking soda, cinnamon, ginger, salt, and cloves in a large bowl.
• Add eggs, butter, cream, brown sugar, vanilla, and stir until dough comes together
• Form a ball out of the dough and turn out onto parchment-lined baking sheet and shape by hand into a rough circle (7-8 inch diameter).
• Using a pizza cuter or knife, slice 8 even wedges and seperate carefully, then space evenly around the baking sheet.
• Bake 18-20 minutes, or until scones are firm and lightly browned. (keep eye on the bottoms to make sure they don't burn)
• Remove from oven, transfer to a wire rack and let cool.

Frosting:

• For the frosting, mix butter, powder swerve, vanilla, and cream cheese.
  Spread over COOLED scone.