Lemon Ginger Scones

Source: comfybelly.com
Course: Snacks
Preperation time: 10min
Cooking Time: 10min
Serves: 8

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Tablespoon Ginger Root, Grated 0 0 0 0 0 0 1 1
2 cup(s) Blanched Almond Flour 6 6 5 5 15 15 165 165
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
2 Tablespoon(s) Lemon Zest 0 0 0 0 0 0 1 1
1 Teaspoon Baking Soda 0 0 0 0 0 0 0 0
1 Large Egg(s) 1 1 0 0 1 1 10 10
2 Tablespoon(s) Honey 0 0 4 4 0 0 16 16
Total: Approximate Nutrition Info, Per Serving: 7 10 15 192
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Instructions

  1. Preheat your oven to 375°F/190°C.
  2. Blend the almond flour, salt, and baking soda together, and then add the lemon zest, ginger, egg, and honey. Blend well.
  3. The batter will be sticky and thick. Roll it into a ball and place it on parchment paper or a non-stick surface.
  4. Flatten the ball of dough into a large circle, or two circles, and slice the dough into triangular pieces. I use a cold knife to slice the scones.
  5. Place the scones and parchment paper (or a non-stick mat) on the baking sheet and separate the scones so they’re about an inch or so apart.
  6. Bake for 7-10 minutes, or until the scones are browned on the outside.
  7. Cool the scones and spread (or drizzle) some lemon glaze (recipe below) on top of each scone.
  8. Store in a sealed container or the refrigerator.
Visit comfybelly.com for the full instructions.

Notes


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