Ingredients
Equipment
Method
- Freeze the butter for approximately 30 minutes.
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment.
- Grate the frozen butter and keep it cold.
- Combine the almond flour, Swerve Brown, coconut flour, baking powder, cinnamon, and salt.
- Add the grated butter and gently work it into the dry mixture until crumbly.
- Stir in the egg, heavy cream, and vanilla until a thick dough forms.
- Fold in the finely diced apple.
- Shape the dough directly on the prepared baking sheet into a disk about 3/4 inch thick.
- Cut into 8 wedges and separate them slightly.
- Bake for 22–26 minutes, until lightly golden and set around the edges.
- Cool on the baking sheet for at least 15 minutes.
- Drizzle with sugar-free caramel sauce before serving.
Nutrition
Video
Notes
Keep the butter cold for the best scone texture.
Use finely diced apple so the pieces soften evenly during baking.
Do not overmix the dough once the wet ingredients are added.
The scones will be delicate when hot, so let them cool before moving.
For a stronger spice flavor, use apple pie spice instead of cinnamon.
Drizzle the caramel shortly before serving for the best glossy finish.
Use finely diced apple so the pieces soften evenly during baking.
Do not overmix the dough once the wet ingredients are added.
The scones will be delicate when hot, so let them cool before moving.
For a stronger spice flavor, use apple pie spice instead of cinnamon.
Drizzle the caramel shortly before serving for the best glossy finish.