Cinnamon Scones Recipe
Cinnamon Scones RecipeWith Christmas approaching, I can’t help but crave cinnamon and cookies nearly everyday. So, I just couldn’t stop myself from trying a 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 regular house hunting or renovation shows on TV. Call me simple.
Cinnamon Scones Recipe
Ingredients
Scones:
- 2 1/2 cups almond flour
-
1/2
cup
Swerve
sweetener
I used Swerve
- 1/3 cup butter softened and chopped
- 2 teaspoons cinnamon
-
1
teaspoon
cream of tartar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 eggs
sweetener
Glaze:
-
1/2
cup
powdered/confectioners sweetener
I used Swerve Confectioners
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons unsweetened 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
These are wonderful! Great flavor! Will definitely make them regularly. Thanks!
Glad you enjoyed them, Sam!
I made these the day they were posted and I LOVE them. Thank you so much for sharing your awesome recipes.
I’m really glad you enjoyed them as much as you did, Brenda 🙂
the recipe says 2/4 teaspoons baking soda. Does that mean 1/2 of a teaspoon or 2-4 teaspoons or?
We apologize for the confusion, Linda. The recipe calls for 1/2 of a teaspoon of baking soda.
What is the role of cream of tartar here? I do not have access to it where I live…
The cream of tartar adds the acid needed for the baking soda to work properly, I believe.
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.
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.
These look delicious, Andres. I plan to try them soon. 🙂
Thank you so much for your comment. We hope that you enjoy the recipe!
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.
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.
I’m a little confused. How much baking soda does it call for? Thank you
We apologize for the confusion, Kim. The recipe calls for 1/2 teaspoon of baking soda. The recipe has been corrected.
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.
We apologize for the delay in a response, Brooke. You should use 1/2 of a teaspoon of baking soda.
2nd time this week making these. So good…and so tender! Love them. Thanks!
We’re so glad to hear that you’re enjoying the recipe, Amy. Thank you!
Andres, do you have a public facebook page?
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!