Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Grate the frozen butter using a box grater and keep it cold.
- In a large mixing bowl, combine the almond flour, Swerve Brown, coconut flour, baking powder, cinnamon, and salt.
- Add the grated butter and gently mix it into the dry ingredients until the mixture looks crumbly.
- Add the egg, heavy whipping cream, and vanilla extract. Stir until a thick dough forms.
- Fold in the finely diced apple until evenly mixed.
- Transfer the dough to the prepared baking sheet and shape it into a round disk about 3/4 inch thick.
- Slice the dough into 8 wedges and separate them slightly on the baking sheet.
- Bake for 22–26 minutes, or 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.