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
- 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 (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
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 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.
| Low Carb Cinnamon Orange Scones | Calories | Fat(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| ½ cup coconut flour | 200 | 12 | 32 | 24 | 8 | 8 |
| 1/3 cup heavy whipping cream | 267 | 28.34 | 2.15 | 0 | 2.15 | 2.23 |
| ¼ cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| ¼ cup unsalted butter | 407 | 46.03 | 0.03 | 0 | 0.03 | 0.48 |
| 2 large eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| 2 tablespoons coconut oil | 243 | 26.94 | 0 | 0 | 0 | 0 |
| 2 tablespoons Ruled.me maple syrup | 28 | 2.7 | 0.24 | 0.08 | 0.17 | 0.02 |
| 1 tablespoon golden flaxseed meal | 30 | 1.75 | 2.5 | 2 | 0.5 | 1.5 |
| 1 ½ teaspoons baking powder | 4 | 0 | 1.91 | 0 | 1.91 | 0 |
| 2 teaspoons ground cinnamon | 13 | 0.06 | 4.19 | 2.8 | 1.39 | 0.21 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| ¼ teaspoon xanthan gum | 0 | 0 | 0.5 | 0.5 | 0 | 0 |
| ¼ teaspoon stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon orange zest | 6 | 0.01 | 1.5 | 0.6 | 0.9 | 0.09 |
| ¼ cup coconut butter | 330 | 30 | 12 | 6 | 6 | 3 |
| 1 tablespoon orange juice | 7 | 0.03 | 1.6 | 0 | 1.6 | 0.11 |
| 20 drops liquid Stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1690 | 157.37 | 59.87 | 35.98 | 23.9 | 28.2 |
| Per Serving(/8) | 211.25 | 19.67 | 7.48 | 4.5 | 2.98 | 3.53 |
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.
The Preparation
- 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 (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
- ¼ cup coconut butter
- 1 tablespoon orange juice
- 20 drops liquid Stevia
The Execution
- 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.
