Buttery Scones

prep time: 5 minutes cook time: 15 minutes yield: 8 scones (1 per
serving)

While I was in high school and college, I worked at
two different coffee shops: maybe that’s where my
love of baking came about. Both places served
amazing scones, but they were totally different. In
high school I was taught to make European scones,
which are lighter, drier, and not very sweet and taste
awesome dipped in espresso. In college I was taught
to make drop scones, which are more “Americanized”
and much sweeter. This recipe makes the sweeter,
denser type—more of a drop scone. I hope you enjoy
them!

2 cups blanched almond flour
½ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
1 teaspoon baking powder
½ teaspoon fine sea salt
6 tablespoons (¾ stick) unsalted butter, frozen
¼ cup unsweetened cashew milk or heavy cream
1 large egg
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
1 teaspoon ground cinnamon