1tablespoonheavy creamhalf and half, or almond milk
2teaspoonwater
Instructions
Preheat oven to 350. Line a baking sheet with parchment paper.
Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, and extract. Pulse until crumbs form. Process until the dough comes together into a ball. This can take a minute or two.
Add the cranberries and pulse a few times until some are chopped. Fold in the cranberries the rest of the way. You want some chopped and some whole.
Press the dough into a circle on the baking sheet. Cut into 8 wedges. Spread them out so there is at least half an inch between the scones.
Bake for 40 minutes until golden and firm. If the scones start to get too dark cover them with foil (check them after 15-20 minutes). Cool completely.
Stir together the icing ingredients and spread on the cooled scones.
Notes
Nutrition: These are large scones. They have 5.8 net carbs each. You could easily make 16 mini scones instead for just 2.9 net carbs per serving.Notes on Sweeteners: