Low Carb Cinnamon Orange Scones

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!