rhubarb pecan scones
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
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2 lgstalks rhubarb, thinly sliced crosswise
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7 Tbspswerve sweetener or other erythritol, divided
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2 1/2 calmond flour
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1/2 cgolden flax seed meal
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1 Tbspbaking powder
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1/4 tspsalt
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2 lgeggs
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6 Tbspbutter, melted
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1/2 cchopped, toasted pecans
- TOPPING:
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1 tspswerve sweetener or other erythritol
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1/4 tspcinnamon
How To Make rhubarb pecan scones
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1Preheat 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.
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2Stir 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.
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3Gently 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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