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Preheat the oven to 325F and line a baking sheet with parchment or a silicone liner
In a large bowl, whisk together the almond flour, Swerve, baking powder, salt and lemon zest. Add in the eggs, ricotta, and lemon extract and stir until the dough comes together.
Divide the dough in half and pat into two circles, about 5 to 6 inches in diameter, on the prepared baking sheet. Cut each circle into 6 even wedges. Gently lift the wedges with a spatula and spread around the pan a few inches apart.
Bake about 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
Whisk the powdered Swerve and lemon juice in a small bowl and drizzle over the cooled scones.
Makes 12 scones.