Low Carb Cinnamon Orange Scones

When I was growing up in England, scones were a staple in my house. But, they didn’t have these fancy triangular shapes; rather, they were round, podgy pieces of dough that you cut in half and stick double cream and jam inside. I’ve become Americanized since though, and wanted to create something that most of the US folks have seen (and like). Triangles or not, scones are definitely a delicious pastry to enjoy with your morning coffee 🙂

I just have to make a confession to everyone and first say that you need to be careful with baking powder and baking soda! I had a huge fail on my first batch of these and definitely used baking soda instead of baking powder. I don’t know why, but it was the biggest mistake (and waste of ingredients) I’ve done so far while cooking recipes for the site. If you use baking soda, you’ll be met with something of a scone that had a bar of soap baked into it, so just make sure you keep your eyes peeled!

Anyway, once you use the baking powder, these scones turn out fantastic. They’re a touch dry and crumbly (like most traditional scones I see in the US), but they go great with coffee and some icing on top. They -are- quite sweet, so if you’re not the type to want excess sweetness in the morning, you can leave out the stevia from the recipe and that will put you at a good point to start from. If you do that, you can always add extra icing if you want the extra sweetness.

If you do some special twist on the icing, stick jam and cream inside, or just eat it warm out of the oven – let me know what you think! I love hearing people’s twists, getting new ideas, and of course – hearing whether you liked them or not!

Yields 8 Low Carb Cinnamon Orange Scones

The Preparation

Scones:

• 1/2 cup coconut flour, divided
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon flaxseed meal
• 2 tablespoons coconut oil
• 1 tablespoon orange zest
• 1/4 cup butter, chilled, cubed
• 2 large egg
• 1/4 cup erythritol
• 1/4 teaspoon liquid stevia
• 1/3 cup heavy whipping cream
• 2 tablespoons low-carb maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon xanthan gum
• 2 teaspoons ground cinnamon, some for topping

Icing:

• 1/4 cup coconut butter
• 1 tablespoon fresh orange juice
• 20 drops liquid stevia

The Execution

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.

15. Ice and serve!

This makes a total of 8 servings of Low-Carb Cinnamon Orange Scones. Each serving comes out to be 217 calories, 20.5g fats, 2.8g net carbs, and 3.7g protein.

Low-Carb Cinnamon Orange Scones

This makes a total of 8 servings of Low-Carb Cinnamon Orange Scones. Each serving comes out to be 217 calories, 20.5g fats, 2.8g net carbs, and 3.7g protein.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8 servings

Calories 217 kcal

Ingredients

  

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Scones:

• ½ cup coconut flour divided
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon flaxseed meal
• 2 tablespoon coconut oil
• 1 tablespoon orange zest
• ¼ cup butter chilled, cubed
• 2 large egg
• ¼ cup erythritol
• ¼ teaspoon liquid stevia
• ⅓ cup heavy whipping cream
• 2 tablespoon low-carb maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon xanthan gum
• 2 teaspoon ground cinnamon some for topping

Icing:

• ¼ cup coconut butter
• 1 tablespoon fresh orange juice
• 20 drop liquid stevia

Instructions

 

• Preheat oven to 400F. In a large mixing bowl, combine the coconut flour (reserving about an eighth for later), baking powder, salt, flaxseed, coconut oil, and orange zest.
• Mix the ingredients before adding in the cubed, chilled butter.
• Use a fork to mash the butter into the mixture to create a crumbly dough. Set it aside for later.
• In a separate mixing bowl, beat the eggs, erythritol, and liquid stevia using a hand mixer.
• Once the eggs are pale in color, add in the heavy cream, maple syrup, and vanilla extract. Mix again until the cream starts to thicken.
• Add the reserved coconut flour and xanthan gum and continue mixing to thicken the mixture.
• Pour most of the cream mixture into the dough (reserving a couple of tablespoons), and mix until well incorporated. Set the reserved cream to the side for later.
• Add about three-quarters of the cinnamon to the dough and mix again until combined.
• Knead the dough to form a solid ball.
• Mold the dough into a flat, relatively thick circle (about 1–1½").
• Cut the dough into slices, as you would cut a pizza.
• Place the pieces of dough in a baking pan lined with parchment paper. Using a pastry brush, coat the tops of the scones with the leftover cream mixture and sprinkle over the remaining cinnamon.
• Bake for 15–17 minutes. In the meantime, mix the icing ingredients.
• Remove the scones from the oven and let cool for 20–30 minutes before icing.
• Drizzle with icing and serve!

Video

Nutrition

Calories: 217kcalProtein: 3.7gFat: 20.5g

Keyword vegetarian