Ricotta Lemon Scones
Serves 415 mins prep25 mins cook
These dreamy Ricotta Lemon Scones are thick, gluten-free, and come with an easy protein glaze made with alullose and whey protein. Perfect for a keto diet, they offer a delicious twist on traditional scones. Enjoy baking these flavorful treats that feature lemon zest and fresh ricotta for a delightful taste.
0 servings
What you need
Instructions
1: Preheat the oven at 325°F. 2: Mix the dry ingredients in a bowl and add the zest of the lemon. 3: Slice one of the lemons. 4: Add the eggs, squeeze half of the leftover lemon, and the ricotta cheese. 5: Blend well. 6: Create a circle with the dough (like a cake) and press the sliced lemons on the bottom. 7: With a sharp knife, cut it into four pieces and shape the corners with your hands. 8: Bake for 25 minutes. 9: In the meantime, mix the ingredients for the drizzle. 10: Once baked and cooled, add the drizzle to the scones. 11: Enjoy!View original recipe