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Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
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In a large bowl, begin mixing scone ingredients such as almond flour, sweetener, cinnamon, nutmeg, salt, cream of tartar and baking soda.
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In a separate bowl, mix together butter, eggs, and vanilla extract. Then add creamed mixture to flour mixture, stirring until combined well.
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To shape scones, transfer dough to parchment lined cookie sheet. Press dough into about an 8-inch circle.
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Combine all cinnamon topping ingredients. Sprinkle over the top of the circular dough, patting lightly.
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Cut dough into 8 triangular wedges placing them evenly apart on the pan.
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Bake for 20-25 minutes or until light brown. Let cool on wire rack.
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Stir together ingredients for glaze and drizzle over cooled scones.