New England doesn’t do things by halves. The region as a whole seems utterly incapable of gradualism, particularly when it comes to weather. It simply goes whole hog, full tilt into whatever the season dictates. So when it’s summer, you KNOW it’s summer…hot, muggy, sticky heat. When it’s winter, you KNOW it’s winter…cold, biting and lots of snow (except for last winter, which barely registered at all). It always seems to me like fall will creep up slowly, with leaves gradually changing and temperatures gradually cooling off. But that’s just not how New England does it. Instead you are still seemingly in summer and then BAM! You are in fall, leaves are blazing orange, yellow and red, the nights and mornings are cool, and the rains come with a vengeance.
The rains came with a serious vengeance over the past few weeks. We had a good solid week and a half of miserable grey skies and near constant rain. Even a few promising bright mornings would cloud over by noon and rain by nightfall. I was really struggling there for a bit, both in spirits and in photography. I really am still such an amateur when it comes to my pictures, and I have no real concept of how to account for dark, gloomy days. So at first blush, my photos of these Gingerbread Scones were awful. Too dark, too blue (even though I adjusted my white balance), too…blah. Which matched my mood perfectly! I did manage to make the most of what I got, and I warmed them up with a bit of red, which I think helped. And very soon, I am going to have a private lesson with a blogger friend and I hope to improve my photography greatly. In particular, I hope to be able to take some of those dark, shadowy pictures that still look balanced. I’m great with the brightly lit pictures, but I want to learn more about how to manipulate my light.
Once again, though, I fall back on…well, at least the results taste good! Because these scones were rockin’ good, and a perfect morning treat with coffee. I waffled a lot on what I wanted to top them with. They were tasty just as they were, but they looked kind of boring. I considered cream cheese frosting, but I’ve done that with gingerbread before, and I didn’t have any cream cheese. I was going to do a light vanilla glaze I could drizzle over but as I was making it, the thicker icing tasted so good, I just stopped thinning it out and went with that. And I think it actually gave just the right touch of sweetness without overpowering the gingerbread flavour.
A creamy, buttery frosting gives these tender low carb gingerbread scones just the right amount of sweetness. Perfect for a cozy autumn morning, or anytime!
- 2 cups almond flour
- 1/4 cup Swerve Sweetener or granulated erythritol
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/8 tsp ground cloves
- 1 large egg lightly beaten
- 1/4 cup butter melted
- 2 tbsp heavy cream
- 2 tsp molasses optional, for colour and flavour
- 1/2 tsp vanilla extract
- 2 tbsp butter softened
- 1/4 cup powdered Swerve Sweetener or powdered erythritol
- 1/4 tsp vanilla
- 1 to 2 tbsp heavy cream
Line a baking sheet with parchment paper and preheat oven to 325F.
Whisk together almond flour, Swerve, baking powder, baking soda, cinnamon, ginger, salt and cloves in a large bowl.
Add egg, butter, cream, molasses, and vanilla, and stir until dough comes together.
Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Using a very sharp knife, slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.
Bake 18 to 20 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t burn.
Remove from oven, transfer to a wire rack and let cool.
Beat butter, Swerve and vanilla until well combined.
Beat in cream, 1 tbsp at a time, until a spreadable consistency is achieved.
Spread over cooled scones.
Serves 8. Each scone has 7 g of carbs and 2.5 g of fiber. Total NET CARBS = 4.5 g.