rhubarb pecan scones

Name: Rhubarb Pecan Scones
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 2 large stalks rhubarb, thinly sliced crosswise; 7 tablespoon(s) swerve sweetener or other erythritol, divided; 2 1/2 cup(s) almond flour; 1/2 cup(s) golden flax seed meal; 1 tablespoon(s) baking powder; 1/4 teaspoon(s) salt; 2 large eggs; 6 tablespoon(s) butter, melted; 1/2 cup(s) chopped, toasted pecans; TOPPING:; 1 teaspoon(s) swerve sweetener or other erythritol; 1/4 teaspoon(s) cinnamon

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://alldayidreamaboutfood.com/2013/06/rhubarb-pecan-scones-low-carb-and-gluten-free.html

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yield 12 serving(s)

cook time 25 Min

method Bake

Ingredients For rhubarb pecan scones

2 lg

stalks rhubarb, thinly sliced crosswise
7 Tbsp

swerve sweetener or other erythritol, divided
2 1/2 c

almond flour
1/2 c

golden flax seed meal
1 Tbsp

baking powder
1/4 tsp

salt
2 lg

eggs
6 Tbsp

butter, melted
1/2 c

chopped, toasted pecans
TOPPING:
1 tsp

swerve sweetener or other erythritol
1/4 tsp

cinnamon

How To Make rhubarb pecan scones

1
Preheat oven to 325F and line a baking sheet with parchment paper. In a medium bowl, toss together sliced rhubarb with 3 tablespoons of the Swerve. Let sit. In a large bowl, combine almond flour, flax seed meal, remaining Swerve, baking powder, and salt. Stir in eggs and melted butter until dough just comes together.

2
Stir in rhubarb mixture and chopped pecans until well distributed. Turn dough out onto prepared baking sheet and form into a rectangle about 1 inch thick (should be about 6 by 8 inches). With a sharp knife, cut into 6 even squares. Then cut each square diagonally into two triangles.
3
Gently lift scones and spread around baking sheet so they have room to rise. Bake 25 to 28 minutes, or until golden brown and just firm to the touch. In a small bowl, combine Swerve and cinnamon. Lightly sprinkle over hot scones and let sit 15 minutes.
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