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.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 cup coconut flour | 160 | 9.3 | 26.7 | 18.7 | 8 | 8 |
| 1 1/2 teaspoon baking powder | 4 | 0 | 1.9 | 0 | 1.9 | 0 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon flaxseed meal | 35 | 2.7 | 1.9 | 1.8 | 0.1 | 1.2 |
| 2 tablespoon coconut oil | 243 | 27 | 0 | 0 | 0 | 0 |
| 1 tablespoon orange zest | 6 | 0 | 1.5 | 0.6 | 0.9 | 0.1 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/3 cup heavy whipping cream | 267 | 28.3 | 2.2 | 0 | 2.2 | 2.2 |
| 2 tablespoon low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 teaspoon xanthan gum | 4 | 0 | 0.9 | 0.9 | 0 | 0 |
| 2 teaspoon ground cinnamon | 13 | 0.1 | 4.2 | 2.8 | 1.4 | 0.2 |
| 1/4 cup coconut butter | 422 | 41.3 | 15.1 | 10.4 | 4.7 | 4.4 |
| 1 tablespoon fresh orange juice | 7 | 0 | 1.8 | 0.1 | 1.7 | 0.1 |
| 20 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1747 | 165.3 | 57.5 | 35.2 | 22.3 | 30.5 |
| Per Serving (/8) | 218 | 20.7 | 7.2 | 4.4 | 2.8 | 3.8 |
Low-Carb Cinnamon Orange Scones
Ingredients
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!
Is Golden flaxseed the same as normal flaxmeal?
Georgia,
You could use normal flax seed in this, but the color will be a bit darker than these ones. Flavor wise, it would be about the same 🙂
Tried making these earlier and noticed you have different amounts of salt on the ingredients vs instructions. I made traditional round ones using a cutter and they came out lovely. I was worried they might come out dry and tried subbing 2tbsp of almond flour for some of the coconut but that was pointless as the dough was unmanageably wet, added the 2tbsp back in and then it was workable, lesson learned. The texture was moist and not too dry, unlike my last experience of anything made with coconut flour.
Nice recipe, thanks.
Woops Kate, sorry about that! I made a typo on the salt and fixed it – thanks for pointing it out! Glad they came out good, I was worried at first too people would not trust me and try adding different things (as I’ve had bad experiences with only coconut flour also) but these ones turned out quite good considering 🙂
Can we use almond meal flour instead of coconut flour ?
May, in this recipe I advise against it because it would be really watery if you didn’t use the coconut flour.
Would this work without the xantham gum? I want to make this tonight but I don’t have any and live in a small town. Looks delicious!
Jen, just try decreasing the amount of liquid by a tiny bit and you could probably get away with it. You can order xanthan online for pretty cheap – it’s a great thickener 🙂
When I made this recipe it was like batter not dough. I poured it into a cake pan and baked for 20 minutes. It turned out pretty good. I ate way too much……lol.
Hm, sorry the dough turned out like a batter. I know others have followed the recipe and it turned out fine. But, glad it turned out pretty good nonetheless!
Why do you not include the erythritol in the calorie/carb break down? I know the blood sugar impact is supposed to be negligible, but I actually notice it in me, so I have to count those ‘carb’s and not leave them out. I imagine I’m not the only person like this. 1/4 cup erythritol has about 48 g of carbs. =)
They do look delish though. =)
Christy,
Are you sure it’s the erythritol spiking blood sugar and not the almond flour or other things? Many studies have been carried out on people on erythritol consumption with no blood sugar spikes. We don’t have the enzymes to break erythritol down, and it doesn’t pass the blood barrier in the intestines…so pretty much all of it is excreted in urine after consumption.
Can you substitute butter & coconut flavoring for the coconut butter? Love scones, can’t wait to try this recipe!! Thank you!
Yeah of course you could – I just used the coconut butter as the icing because I found it both tasty and really good looking – but you could use pretty much anything you want 🙂 Hope you enjoy!
Holy crap these are awesome!!!! Think pillsbury orange cinnamon rolls but WAY better for you and super moist. The dough came out wetter than I expected but I just stirred a little more. The coconut flour soaks it up quick. The only changes I made was that I used more maple syrup instead of stevia for the sweetener in the icing and added a little cream to the icing to thin it out a little more. Well done, Craig!
Thanks Dayna! Sounds delicious and glad to hear you like them 🙂
Hi Craig,
I’ve never, ever thought of myself as a baker before. But, after switching to the keto way of life & trying many of your recipes (mostly dessert, because I have a huge sweet tooth) I can safely call myself an amateur baker.
I’ve loved all your recipes but absolutely had to stop by & congratulate you on this one. This was beyond delicious! I used a mini muffin pan for this and used a vanilla/erythritol/heavycream glaze (didn’t have coconut butter) & had to keep my roommate & friends from eating them all in one sitting. It yielded 20 mini-muffins. And, my apartment smells amazing – nice added bonus! 🙂 Thanks again!
Greeta – glad to hear it! I’m really happy to encourage people to try new things and to cook more often. Thanks for taking the time to stop by – do it more! 🙂
I really love these scones, and I’ve made them multiple times. However, I always need to add more flour to get it to form a dough. I’m not sure if I’m doing something wrong, or if the flour amount might be off?? I do make sure the cream mixture is thick, but my dough is always super sticky and I can’t work with it. Great recipe though! I make a bunch, then freeze them.
I filmed the video for these recently and I thought it was sticky as well, but I used a silicone spatula to form the dough – which seemed to help. Not sure if maybe brand of flour matters, or Craig might have originally packed the half cup of coconut flour and I did spoon and level method. What method are you using to measure the flour?
Perhaps sticking it in the fridge/freezer for 10 minutes would help dealing with the stickiness
Hi …the ingredients list says “golden flaxseed” but in the nutrition table it says “golden flaxseed meal”….which one is it?
Golden flaxseed meal – we always use the ground version in our recipes unless stated otherwise. Sorry for the confusion!
Is there a purpose for the maple syrup, or just flavor? I dislike the flavor so would like to omit it, but don’t want to ruin the texture/recipe. Thanks!
Can I sub out the coconut butter for something else in the icing? I don’t have it on hand
Made these today according to recipe and the dough was drippy wet, so I had to add a good deal more coconut flour. Still too sticky to knead, so I baked the blob for 15 min, the took it out, cut it in 8, and baked another 8 (5 would have been better).
Aside from the texture being more delicate than expected, these were incredibly tasty. Rather than the glaze, I made a cream to pair it with, reminiscent of clotted cream, but made with cream cheese, powdered erythritol, heavy cream, juice from 1/4 of the orange, and vanilla bean paste.
All-in-all, these were fabulous. Thank you for the creative ideas
Sorry to hear the dough didn’t turn out like you expected but I’m really happy that you enjoyed the recipe overall!