“If you can’t fly then run, if you can’t run then walk, if you can’t walk then crawl, but whatever you do you have to keep moving forward.” -Martin Luther King, Jr.
Hello, sweet friends…
Happy almost Valentine’s Day!
I’ve always loved Valentines Day…
all the pinks…reds…hearts…chocolate…
just an adorable day…
This year I’m planning on preparing a sweet little tea just for Joe & I. Here’s the scone recipe…it’s truly delightful!
Keto Blueberry/Lemon Scones
For the Scones
2 cups almond flour
⅔ cup fresh blueberries
⅓ cup Swerve Confectioners
½ teaspoon Baking powder
¼ teaspoon sea salt
¼ cup unsalted butter melted
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 large egg
For the Glaze
¼ cup Swerve confectioners
1 tablespoon fresh lemon juice
1-2 teaspoons heavy cream or as needed
Preheat the oven to 350°F. Line a baking sheet with Parchment paper.
In a medium bowl, combine the almond flour, Swerve, baking powder, and sea salt.
In a small bowl, whisk together the melted butter, lemon zest, vanilla, and egg.
Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms.
The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it’s very dry.
Stir and press the blueberries into the dough.
Place the dough onto the lined baking sheet and form a disc shape, about 1 inch thick and 6 inches in diameter.
Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.
Bake for 18 to 22 minutes, until golden. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling. (of course if you eat them…no worries)
Mix the ¼ cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, adding more as needed to get the right consistency for the glaze.
Drizzle over the tops and serve.
and now let me show you what I did for a bit of fun this week…