Low-Carb, Gluten Free Lemon Pecan Scones (Scones Part 2)

OK, you caught me... I was going to make them with blueberries but it seems I'm out! And I happen to have lots of lemons and pecans... so I am sort of mixing 2 recipes here - the flavor of the Lemon Pecan Muffins and the recipe of The Strawberry Walnut Scones, which is a version of Elana's Pantry's recipe in her Almond Flour Cookbook.  You can use your own subs- make Orange Walnut Scones or something... just please use organic fruit when you use the zest - otherwise you are zesting pesticides right into your mix!!
 The reason I am posting a Scones Part 2 Recipe is because of the feedback I got from you, dear readers, on Facebook  (join!), I decided to try them with different sweeteners to see if it would work-so here are my results.
So, here we go... Scones Part 2! If you are corn-free, you can substitute 2 Tablespoons agave nectar for the erythritol... or honey.  I've decided I have no more problem with agave... better than sugar and I find it doesn't bother my insulin. Plus I don't use much of it.. but I did make mine with erythritol since it has less carbs.
I use NuNaturals Stevia- which means I have to use more, it seems - it has no bitter taste but seems to be less sweet to me.  So start with 1/8 tsp and work up if you are using another brand.  These came out even better than last time! I am so happy with them!!

Low-Carb, Gluten Free Lemon Pecan Scones 
(Scones Part 2)

2 1/2 cups blanched almond flour (Honeyville's recommended)
2 large eggs, room temperature
1/3 cup butter, soft or 1/3 cup high quality coconut oil
1/8 - 1/4 teaspoon Stevia (1/4 for NuNaturals)
1/4 cup erythritol
(alternately: 2 Tablespoons Agave Nectar/Honey or 1/4 cup coconut palm sugar or sugar sub)
1 teaspoon organic lemon zest
1 teaspoon lemon juice
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup coarsely chopped pecans
parchment paper

Preheat oven to 350˚ and line baking sheets with parchment paper.
Blend well in one big bowl: almond flour, sea salt, baking soda, erythritol (if using)& stevia. In a separate small bowl mix: butter, agave (if using), eggs, and vanilla.
Blend together, then add pecans and mix well.
Place heaping tablespoons (scone size: see pic) of mixture on parchment paper  and bake 25-35 min until browned and cooked through, or almost through (see pic below).  Allow to cool for 30 minutes on baking sheets. Even better to wait until completely cooled after that to eat them.

Serve alone or with butter or cream cheese- or both!  Or with something non-dairy if you don't do dairy... jelly?