Cinnamon Roll Scones
Cinnamon Roll Scones
Ingredients
Scones:
- 2 cups almond flour
- 6 tbsp sugar divided. or sub Swerve sweetener if keto/low-carb
- 2 tsp baking powder
- ½ tsp salt
- 1 egg lightly beaten
- ¼ cup unsalted butter melted
- 2 tbsp heavy whipping cream
- ½ tsp pure vanilla extract
- 2 tsp ground cinnamon
Icing:
- 30 g cream cheese softened
- 1 tbsp heavy cream
- 1 tbsp icing sugar sub powdered Swerve Sweetener for keto/low-carb
- ¼ tsp pure vanilla extract
Instructions
Scones:
- Preheat the oven to 170C and line a baking sheet with baking paper or a silicone liner.
- In a large bowl, whisk together the almond flour, 2/3 of the sweetener, the baking powder, and the salt. Stir in the egg, melted butter, cream, and vanilla extract until the dough comes together.2 cups almond flour, 6 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup unsalted butter, 2 tbsp heavy whipping cream, 1/2 tsp pure vanilla extract
- In a small bowl, whisk the remaining sweetener with the cinnamon. Sprinkle half of this mixture into the dough, and mix in a little but do not fully incorporate, so that it remains a bit streaky.6 tbsp sugar, 2 tsp ground cinnamon
- Turn the dough out onto the prepared baking sheet and pat out into a 20cm circle. Sprinkle with the remaining cinnamon mixture and cut into 8 even wedges. Carefully separate the wedges.
- Space the wedges evenly around the baking sheet and bake 20 to 25 minutes, until lightly browned and firm to the touch. Remove and let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
Icing:
- In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the cream and vanilla extract until smooth.30 g cream cheese, 1 tbsp heavy cream, 1 tbsp icing sugar, 1/4 tsp pure vanilla extract
- Place the drizzle in a plastic Ziploc bag and snip of the very tip of one corner. Pipe decoratively over the cooled scones.
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