Scones:

1 1/4 cups (132 g) almond flour

1/3 cup (61 g) Swerve Sweetener

1/4 cup (28 g) coconut flour

2 tsp baking powder

1/4 tsp salt

4 oz (114 g) cream cheese, softened, cut into small pieces

1 large egg

3 tbsp heavy whipping cream

3/4 tsp vanilla extract

2/3 cup (96 g) diced fresh strawberries (not over-ripe)

Drizzle:

1/4 cup (45.5 g) powdered Swerve Sweetener

2 tbsp heavy whipping cream

Water as needed to thin

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk together almond flour, Swerve Sweetener, coconut flour, baking powder, and salt.
Work cream cheese into dry ingredients until mixture resembles coarse crumbs.
Whisk egg, heavy cream, and vanilla extract; add to dry mixture and mix gently to form dough.
Fold in diced strawberries carefully to avoid mashing.
Form dough into 1-inch thick disk on baking sheet; cut into 8 wedges and separate slightly.
Bake 18–22 minutes until golden and firm. Cool.
Mix powdered sweetener and heavy cream for drizzle, adding water to desired consistency.
Drizzle over cooled scones and let set before serving.

Use fresh strawberries for best texture; thaw and drain frozen if using.

Substitute erythritol or monk fruit sweetener if preferred.

Add lemon zest, nuts, or spices for variation.

Freeze unglazed scones up to 2 months.

Reheat gently before serving.