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.
For the frosting:
Beat butter, Swerve and vanilla until well combined.
Beat in cream, 1 tablespoon 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.