Maple Frosted Pecan Scones

• 2.5 cups almond flour
• 0.5 cups coconut flour
• 1 cup milled oats
• 0.25 cups sweetener (granular Swerve)
• 8 ounces small chop pecan pieces
• 2 tablespoons baking powder
• 2 large eggs, beaten
• 3 tablespoons heavy cream
• 1 tablespoon maple extract
• 1 tablespoon walnut extract
• 0.25 cups melted butter
• 0.25 cups melted butter (topping)
• 1 teaspoon maple extract (topping)
• 0.5 teaspoons walnut extract (topping)
• 1 cup (approximately) powdered sweetener (Swerve) (topping)
• 2 tablespoons heavy cream (topping)

1. Line a baking pan with parchment.
2. Mix together the 6 dry ingredients in a bowl.
3. blend in the eggs, butter, cream, and extracts, and stir well to bring the dough together
4. I use a wooden Chinese Mooncake mold for these scones. You can do the standard thing: divide the dough into two discs, about 5 inches across, and cut into sixths.
5. Bake for 25-30 minutes at 325F.
6. prepare the topping by adding the extracts to the melted butter and then add enough powdered sweetener to get a nice paste; add the cream and then more sweetener to a smooth consistency
7. remove the baked scones to a cooling rack, and after just a few minutes, spread with the topping and let everything cool down
8. wrap individually in Saran and keep in a airtight container in the refrigerator

almond flour, coconut flour, oats, chop pecan, baking powder, eggs, heavy cream, maple, walnut, butter, butter, maple, walnut, heavy cream

Taken from food52.com/recipes/76956-maple-frosted-pecan-scones (may not work)