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Cinnamon Scones Recipe

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Andres Regalado



  • 2 1/2 cups almond flour
  • 1/2 cup Swervesweetener 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


  • 2 tablespoons Swervesweetener I used Swerve
  • 1/2 teaspoon cinnamon


  • 1/2 cup powdered/confectioners sweetener I used Swerve Confectioners
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons unsweetened almond milk


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