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Lemon Peppermint Scones

Lemon Peppermint Scones Recipe

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We can’t get enough of these Peppermint Scones. They’re perfect for a festive tea time and are also fabulous for homemade holiday gifting. Adapted from Ben McLaughlin’s Lemon Scones in the “Eat Fit Cookbook,” these decadent treats are vegetarian, gluten free and grain free, with just 4 grams of net carbs per scone.

Recipe Calories
Calories 230 calories
Recipe Fat
Fat 20 grams fat
Recipe Prep Time
Prep Time 30 minutes
Recipe Cook Time
Cook Time 20 minutes
Recipe Yield
Yield 8 servings


  • Scones
  • 1 3/4 cup almond flour
  • ¼ cup coconut flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons Granular Swerve
  • ½ teaspoon xanthan gum
  • 2 tablespoons lemon zest
  • 1 egg (room temperature)
  • 4 tablespoons unsweetened almond milk
  • 2 tablespoons unsalted butter, chilled
  • 2 tablespoons coconut oil, chilled
  • 1 teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • Optional: 1 crushed candy cane for decoration
  • Glaze
  • ¼ cup Confectioners Swerve
  • 1 tablespoon water
  • ½ teaspoon lemon zest
  • 1/4 teaspoon peppermint extract


  1. To make the scones: Preheat oven to 400 degrees. Grease a baking sheet or round baking pan. In a medium size bowl, add almond flour, coconut flour, baking powder, salt, Swerve, xanthan gum and lemon zest. Stir together and set aside. In a small bowl, mix egg, milk, peppermint extract and vanilla extract and set aside.
  2. Grate butter and coconut into flour mixture using a cheese grater. Blend the flour and butter with a fork or your hands until it resembles breadcrumbs.
  3. Add six tablespoons of egg/milk mixture. (Leave a little for glazing the top of the scones.) With a fork, mix into the flour/butter mixture until well combined. Place dough onto parchment paper or an almond floured-countertop or cutting board. Shape the dough into a small circle, about 1½ inches thick. With a knife, cut circle into eight triangles.
  4. Place scones onto cookie sheet near each other with edges of each scone just touching. (This will keep the edges soft.) Bake 13 to 16 minutes until edges are golden brown and dough is cooked through. Remove from oven, set aside and let cool. Brush or drizzle glaze onto individual scones once cooled. Sprinkle with crushed candy cane if desired.
  5. To make the glaze: In small bowl, combine Confectioners Swerve, water, peppermint extract and lemon zest. Mix together until well combined. Serve immediately. Store in an airtight container in fridge for up to five days or in freezer for up to six months.

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