keto chocolate chip scones

Directions

1. Place refrigerated butter in the freezer for at least 20 minutes. Prepare 1 cup of water and ice for 1/2 cup ice water. Preheat oven to 400° F with a rack in the middle of the oven.

2. Line a baking sheet with parchment paper. In a large bowl, empty the contents of the package. Add the 1/4 cup of granular erythritol. Blend well.

3. Grate the frozen butter using a box grater, or cut up into small small pea size pieces. Add the butter to the bowl with dry mix and the mix using your hands or a fork.

4. Pour the 1/2 cup of the ice cold water and lightly beaten egg water into the bowl and use a fork to stir until the dough comes together. Mix in the dark chocolate chips.

5. Turn the dough out onto a lightly greased surface. Pat the dough into an even thickness 7-inch circle. Wrap dough in plastic wrap and refrigerate for 20 minutes.

6. Remove chilled dough and cut circle into 8 equal sized wedges. Place wedges on lined baking pan. Brush tops with heavy cream. Sprinkle 1 tablespoon of granulated erythritol on top. Bake for 15-18 minutes or until golden brown.

7. Cool completely before icing. For icing, mix 2-3 tbsp heavy cream with 1 cup of powdered erythritol until desired consistency. Place in a small plastic bag and cut off one corner of the bag. Squeeze in a zig zag motion over the completely cooled scones