Low Carb Cinnamon Orange Scones
This makes 8 total scones with icing. Per scone with extra icing, it is 211.25 Calories, 19.67g Fats, 2.98g Carbs, and 3.53g Protein.
Ingredients
Scones
- ½ cup coconut flour divided into 7 Tbsp. and 1 Tbsp.
- ⅓ cup heavy whipping cream
- ¼ cup erythritol
- ¼ cup unsalted butter chilled & cubed
- 2 large eggs
- 2 tablespoons coconut oil
- 2 tablespoons Ruled.me maple syrup recipe here
- 1 tablespoon golden flaxseed
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon plus ½ tsp for topping
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum
- ¼ teaspoon stevia
- ¼ teaspoon salt
- 1 tablespoon orange zest
Icing
- ¼ cup coconut butter
- 1 tablespoon orange juice
- 20 drops liquid Stevia
Instructions
- Preheat oven to 400°F. Combine all dry ingredients (except for 1 Tbsp. Coconut flour and xanthan gum) in a bowl and mix in 2 Tbsp. Coconut Oil and 1/4 Cup Chilled Butter.
- In another mixing bowl, cream the eggs and sweetener together to get a light yellow color. Add heavy cream, Maple Syrup, Vanilla, 1 Tbsp. Coconut Flour, and 1/4 tsp. xanthan gum, then continue mixing until a thick substance is formed.
- Pout the wet ingredients into the dry, saving about 1-2 Tbsp. of wet ingredients on the side. Mix well, then add the cinnamon and mix again.
- Knead the dough with your hands until a solid ball is formed. Press the ball into a circle and cut into 8 pieces.
- Place the triangles out on a baking dish and then brush the tops of each with the extra wet mixture. Sprinkle with cinnamon and bake for 15-17 minutes.
- Let cool completely and ice the scones by drizzling the icing over them.