Preheat the oven to 350. Line a baking sheet with a piece of parchment paper.

Into a large bowl, measure the dry ingredients for the lemon ginger scones. In a smaller bowl, add the wet ingredients and blending well.

Mix all of the wet ingredients together in a smaller bowl and add them to the dry ingredients.* Mix the ingredients together with a hand mixer and pour onto the middle of the parchment on the sheet pan.

Sprinkle the dough lightly with a little extra almond flour and pat lightly into a circle, making sure that it is an even thickness. Gently score the top of the dough into 10 wedge shaped pieces. Sprinkle the top with a little erythritol and bake until the edges of the lemon ginger scones are golden brown and the middle is cooked through, about 25 minutes.

Remove from the oven and let cool on the pan for five minutes before cutting with a sharp knife. Transfer to a cooling rack.

To make the Lemon Drizzle: While the lemon ginger scones are cooling, mix the lemon drizzle. If you don't have any Swerve, powder the erythritol in a coffee grinder.

Gently heat the coconut butter and measure 1 tablespoon into a small bowl. Add the water, lemon extract and coconut oil, stirring together completely with a fork or a small whisk. Add the Swerve and blend. It will probably become hard and thick. Put it in the microwave for 10 seconds, stir and see if it is runny. If not, zap it again for another 10 seconds. It should be thin enough to drizzle over the scones.

Drizzle the lemon topping with a spoon, fork or small whisk onto the top of each lemon ginger scone, in a pleasing pattern.