Low Carb Cinnamon Orange Scones

Low Carb Cinnamon Orange Scones

Life begins with coffee and cinnamon orange scones.

  • ½ cup coconut flour (divided into 7 Tbsp. and 1 Tbsp.)
  • 1/3 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
  • 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

  • How to prepare:
    1. Preheat your oven to 400F. Combine 7 Tbsp. Coconut Flour, 1 1/2 tsp. Baking Powder, 1/4 tsp. Salt, 1 Tbsp. Golden Flaxseed, 2 Tbsp. Coconut Oil, and the zest of 1 orange in a bowl.
    2. Mix together the ingredients, and then add 1/4 Cup of chilled butter that’s been cubed.
    3. Using a fork, mash the butter into the mixture to create a crumbly dough, set aside for later.
    4. In another mixing bowl, mix together 2 eggs, 1/4 Cup NOW Erythritol, and 1/4 tsp. Liquid Stevia using a hand mixer.
    5. Once the eggs are light in color, add 1/3 Cup Heavy Cream, 2 Tbsp. Maple Syrup, and 1 tsp. Vanilla Extract and mix again well until the cream thickens.
    6. Add 1 Tbsp. Coconut Flour and 1/4 tsp. Xanthan Gum to the mix and mix everything again thoroughly. You should end up with a thick and creamy substance.
    7. Pour all of the cream mixture, except for 1-2 Tbsp., into the dough and mix it together. Set the leftover cream to the side for later.
    8. Add 1 1/2 tsp. Ground Cinnamon to the dough and mix again until combined.
    9. Knead the dough with your hands until a solid ball is formed.
    10. Mold the dough into a flat circle that is relatively thick (about 1 – 1 1/2″ thick).
    11. Cut the dough into 8 slices like you would a pizza.
    12. Place the pieces of dough into a baking pan lined with parchment paper. Using a brush, coat the tops of the scones with the leftover cream mixture and sprinkle on about 1/2 tsp. cinnamon more.
    13. Bake the scones for 15-17 minutes.
    14. Let the scones cool for 20-30 minutes before icing them.

    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.

    Credit to Ruled.me. Link here: https://www.ruled.me/low-carb-cinnamon-orange-scones/

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