Gingerbread Scones with Cream Cheese Glaze
These tender almond flour gingerbread scones offer a delightful blend of warming spices and a sugar-free cream cheese glaze, making them perfect for winter mornings or holiday brunches. This keto-friendly recipe provides a low-carb, flavorful treat that’s easy to prepare and bake to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Scones:
- 2 cups almond flour
- 1/3 cup Swerve Brown, packed
- 1 tbsp coconut flour
- 1 tbsp cocoa powder
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 2 tsp baking powder
- 1/4 tsp salt
- 4 ounces cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
Frosting:
- 2 ounces cream cheese, softened
- 1/4 cup powdered Swerve Sweetener or powdered erythritol
- 1/4 tsp vanilla extract
- 2 tbsp heavy whipping cream
- Water to thin, as needed
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone mat or parchment paper. Lightly sprinkle the surface with almond or coconut flour to prevent sticking.
- Combine Dry Ingredients: In a food processor, add almond flour, Swerve Brown sweetener, coconut flour, cocoa powder, ground ginger, cinnamon, cloves, baking powder, and salt. Pulse a few times until evenly combined.
- Incorporate Cream Cheese: Add softened cream cheese in small dollops over the dry ingredients in the food processor. Pulse a few times to cut the cream cheese into the flour mixture until it has a crumbly texture.
- Add Egg and Vanilla: Pour in the egg and vanilla extract, then pulse on high speed until the dough comes together and clings in a ball.
- Shape Dough and Slice: Turn the dough onto the prepared baking sheet and pat it into a 7-inch diameter circle. Using a sharp knife, slice the dough into 8 equal wedges. Carefully separate the wedges using an offset spatula and space them evenly on the baking sheet.
- Bake: Bake the scones for 18 to 23 minutes until they are lightly browned and firm to the touch. Remove from oven and allow them to cool completely on the baking sheet.
- Prepare Cream Cheese Glaze: In a bowl, beat softened cream cheese with powdered Swerve sweetener and vanilla extract until smooth and combined. Gradually beat in heavy whipping cream until the glaze becomes smooth and spreadable. Add water a few teaspoons at a time as needed to achieve a drizzling consistency.
- Glaze Scones: Drizzle the cream cheese glaze over the cooled scones for a sweet, rich finishing touch.
Notes
- Use a sharp knife to slice scones to avoid crumbling.
- Ensure cream cheese is softened to blend smoothly into the dough and glaze.
- For a dairy-free version, substitute cream cheese and heavy cream with suitable alternatives.
- You can adjust the spice levels to suit your taste preferences.
- Store scones in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.