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With Christmas approaching, I can’t help but crave cinnamon and cookies nearly everyday. So, I just couldn’t stop myself from tryinga cinnamon scones recipe.These scones are sweet and tender yet slightly crispy, they would remind you of a tasty cinnamon roll mixed with one of my scrumptious low carb snickerdoodle cookies, but breakfast friendly. YUM!
The scones are generously sprinkled with sweetened cinnamon before baking and then drizzled with a sweet glaze right right out of the oven. They’re just loaded with sweet cinnamon goodness.
What better way to start off your morning then with one of these tasty cinnamon scones? I can’t think of a better way than enjoying one of these with a nice warm cup of jo while watching one of my regularhouse hunting or renovation shows on TV. Call me simple.
4.58 from 19 votes
Cinnamon Scones Recipe
CourseBreakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Andres Regalado
Ingredients
Scones:
- 2 1/2cupsalmond flour
- 1/2cupSwerve
sweetenerI used Swerve - 1/3cupbuttersoftened and chopped
- 2teaspoonscinnamon
- 1teaspooncream of tartar
- 1/2teaspoonnutmeg
- 1/2teaspoonbaking soda
- 1/2teaspoonvanilla extract
- 1/2teaspoonsalt
- 2eggs
sweetener
Glaze:
- 1/2cuppowdered/confectioners sweetenerI used Swerve Confectioners
- 1/2teaspooncinnamon
- 1/4teaspoonnutmeg
- 2teaspoonsunsweetened almond milk
Instructions
Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
In a large bowl, begin mixing scone ingredients such as almond flour, sweetener, cinnamon, nutmeg, salt, cream of tartar and baking soda.
In a separate bowl, mix together butter, eggs, and vanilla extract. Then add creamed mixture to flour mixture, stirring until combined well.
To shape scones, transfer dough to parchment lined cookie sheet. Press dough into about an 8-inch circle.
Combine all cinnamon topping ingredients. Sprinkle over the top of the circular dough, patting lightly.
Cut dough into 8 triangular wedges placing them evenly apart on the pan.
Bake for 20-25 minutes or until light brown. Let cool on wire rack.
Stir together ingredients for glaze and drizzle over cooled scones.
Recipe Notes
Serving size: 1 serving (Total recipe makes 8 servings)
Protein 9.19g, Fat 26.51g, Cals 296, Carbs 8.53g, Fiber 4.34g -- NET CARBS: 4.19g
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Reader Interactions
Comments
- Sam says
These are wonderful! Great flavor! Will definitely make them regularly. Thanks!Reply
- Andres Regalado says
Glad you enjoyed them, Sam!
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- Brenda Penton says
I made these the day they were posted and I LOVE them. Thank you so much for sharing your awesome recipes.Reply
- Andres Regalado says
I’m really glad you enjoyed them as much as you did, Brenda 🙂
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- Linda says
the recipe says 2/4 teaspoons baking soda. Does that mean 1/2 of a teaspoon or 2-4 teaspoons or?
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- Assistant Becca says
We apologize for the confusion, Linda. The recipe calls for 1/2 of a teaspoon of baking soda.
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- Olga says
What is the role of cream of tartar here? I do not have access to it where I live…
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- Muriel says
The cream of tartar adds the acid needed for the baking soda to work properly, I believe.Reply
- Seyda says
These are delicious; I made a batch a few days ago and they are all done, I will be making some again this week, maybe with lemon extract instead of cinnamon.
However, the nutritional data is incorrect; the calories and carbs are shown less than they actually are.Reply
- Assistant Becca says
We’re so glad that you enjoyed the recipe, Seyda. Nutritional data can vary dependent on the brand of ingredients that are used, so it’s good that you calculated it for yourself.
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- Buttoni says
These look delicious, Andres. I plan to try them soon. 🙂
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- Assistant Becca says
Thank you so much for your comment. We hope that you enjoy the recipe!
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- Liz says
Love the low carbs, but my husband is Type 2 Diabetic.
forgive my ignorance but you don’t list SUGAR grams in the ingredients.
Is that because they’re aren’t any??
Thanks.Reply
- Assistant Becca says
Liz, Swerve sweetener is a low glycerin sugar substitute, but it is made from real sugar, so there will be trace amounts of sugar in the recipe.
We recommend that you consult with your husband’s doctor to see if it’s safe for him to consume it.Reply
- Kim says
I’m a little confused. How much baking soda does it call for? Thank you
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- Assistant Becca says
We apologize for the confusion, Kim. The recipe calls for 1/2 teaspoon of baking soda. The recipe has been corrected.
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- Brooke Rice says
How much baking soda do I use? The recipe looks like it says 2/4 teaspoon. Should I use 1/2 or 1/4 teaspoon of baking soda? I love your site and I am really excited to try these.
Reply
- Assistant Becca says
We apologize for the delay in a response, Brooke. You should use 1/2 of a teaspoon of baking soda.
Reply
- Amy says
2nd time this week making these. So good…and so tender! Love them. Thanks!
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- Assistant Becca says
We’re so glad to hear that you’re enjoying the recipe, Amy. Thank you!
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- Barbara says
Andres, do you have a public facebook page?Reply
- Lise says
These are amazing!! I used coconut oil because my daughter can’t eat dairy and the flavor is fantastic! I have made a low carb cinnamon loaf that uses way more cinnamon but the taste was very bland. In this recipe the cinnamon really shines! Thank you!Reply
