Instructions

For Scones:

1. Line baking sheet with parchment paper.
2. In small skillet, toast pecans on med-low heat until slightly browned and fragrant. About 3 minutes. Remove from pan.
3. In same pan, melt butter and cook until it starts to brown. About 2-3 minutes. Remove from heat and stir in 1 Tbsp of Swerve Brown Sugar. Add in pecans and coat well. Remove from pan and set aside to cool.
4. To food processor, add flours, remaining Swerve Brown Sugar, baking powder, and salt to processor bowl. Pulse a few times to combine.
5. Add cold butter and pulse until well combined.
6. Add eggs and extracts to processor bowl and pulse until a sticky dough is formed. It will be thick and sticky.
7. Stir in the butter coated pecans.
8. Sprinkle 1/2 of the 1 Tbsp of confectioner Swerve on prepared parchment lined baking sheet. Turn dough out onto it. Slightly press dough into a rough circle, then sprinkle with the remaining confectioner Swerve. Form into a 9" circumference circle about a 1/2" thick.
9. Pop baking sheet into freezer for 10 minutes to make it easier to cut and handle.
10. Preheat oven to 400F.
11. Cut circle into fourths, then cut each fourth into thirds to make a total of 12 wedges. Carefully separate wedges so there is at least a 1/2" gap between each one.
12. Brush tops and sides with the heavy whipping cream.
13. Bake for 18-20 minutes until firm and deeply browned, but NOT burned. Be sure bottom is not burning.
14. Remove from oven and allow to cool on the baking pan for about 10 minutes.

For Glaze:

1. Add all ingredients to a small bowl and combine.
2. Add heavy whipping cream a little at a time until you reach desired consistency where it can easily be drizzled over scones.
3. Once scones are cooled, spoon glaze into sandwich-sized plastic bag. Snip a very small section (about 1 mm) off one corner and drizzle glaze over scones.
4. Keep in airtight container for up to 3 days or freeze up to 1 month.