Breakfast: Low Carb Cinnamon Orange Scones

This recipe includes superfoods such as:

Cinnamon

Ingredients

SCONES
1/2 Cup Coconut Flour (divided into 7 Tbsp. and 1 Tbsp.)
1/3 Cup Heavy Cream
1/4 Cup NOW Erythritol
1/4 Cup Unsalted Butter, Chilled & Cubed
2 Large Eggs
2 Tbsp. Coconut Oil
2 Tbsp. Maple Syrup (recipe here)
1 Tbsp. Golden Flaxseed
1 1/2 tsp. Baking Powder
1 1/2 tsp. Ground Cinnamon (plus 1/2 tsp for topping)
1 tsp. Vanilla Extract
1/4 tsp. Xanthan Gum
1/4 tsp. Stevia
1/4 tsp. Salt
Zest of 1 Orange

ICING

1/4 Cup Coconut Butter
1 Tbsp. Orange Juice
20 Drops Liquid Stevia

Instructions

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!

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