.75oz90% chocolate, finely chopped(1/2 of Sukrin Milk Chocolate Bar)(20 g)
Preheat oven to 350 and place rack to middle position. Line a large sheet pan with parchment paper. Chop the chocolate.
Add the dry ingredients (the first five ingredients) to a medium bowl and stir with a whisk to break up any lumps.
In a small microwaveable bowl, melt the butter (about 30 seconds). Add the eggs, vanilla extract, maple extract and stevia. Mix well with a fork.
Add the wet ingredients to the dry ingredients, and using a spoon or rubber spatula, thoroughly blend the ingredients together. Do not use a mixer!
Sprinkle a little almond flour over the prepared sheet pan. Pour/scrape the dough for the scones onto the middle of the parchment and sprinkle the surface with Sukrin:1, so your hands don't stick to the dough. Gently pat or roll the dough into a rectangle of ½ inch thickness. Cut into 12 pieces: first cut the rectangle lengthwise, then into 6 squares, then cut the squares into 2 triangles each.
Gently lift each piece with a spatula and place it in its own spot on the parchment. Bake for 15-18 minutes. Remove to a rack and cool completely.
Put the butter, cream, and chocolate into a small microwaveable bowl. Microwave at 30 second intervals, stirring in-between, until the chocolate melts. Let the glaze cool slightly then drizzle it over the scones. Store in an airtight container in the refrigerator (or freeze) and gently heat before enjoying.
Makes 12 scones. Each scone is 3.2g net carbs.
*ALWAYS fluff up low carb nut flour with a whisk before measuring to break up lumps. Failing to do so will result in using more of the ingredient than the recipe intends resulting in a dry baked good.