Breakfast: Low Carb Cinnamon Orange Scones

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Low Carb Cinnamon Orange Scones

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

SCONES
1/2 Cup Coconut Flour (divided into 7 Tbsp. and 1 Tbsp.)
1/3 Cup Heavy Cream
1/4 Cup NOW Erythritol
1/4 Cup Unsalted Butter, Chilled & Cubed
2 Large Eggs
2 Tbsp. Coconut Oil
2 Tbsp. Maple Syrup (recipe here)
1 Tbsp. Golden Flaxseed
1 1/2 tsp. Baking Powder
1 1/2 tsp. Ground Cinnamon (plus 1/2 tsp for topping)
1 tsp. Vanilla Extract
1/4 tsp. Xanthan Gum
1/4 tsp. Stevia
1/4 tsp. Salt
Zest of 1 Orange

ICING

1/4 Cup Coconut Butter
1 Tbsp. Orange Juice
20 Drops Liquid Stevia

Instructions

1. Preheat your oven to 400F. Combine 7 Tbsp. Coconut Flour, 1 1/2 tsp. Baking Powder, 1/4 tsp. Salt, 1 Tbsp. Golden Flaxseed, 2 Tbsp. Coconut Oil, and the zest of 1 orange in a bowl.
2. Mix together the ingredients, and then add 1/4 Cup of chilled butter that’s been cubed.
3. Using a fork, mash the butter into the mixture to create a crumbly dough, set aside for later.
4. In another mixing bowl, mix together 2 eggs, 1/4 Cup NOW Erythritol, and 1/4 tsp. Liquid Stevia using a hand mixer.
5. Once the eggs are light in color, add 1/3 Cup Heavy Cream, 2 Tbsp. Maple Syrup, and 1 tsp. Vanilla Extract and mix again well until the cream thickens.
6. Add 1 Tbsp. Coconut Flour and 1/4 tsp. Xanthan Gum to the mix and mix everything again thoroughly. You should end up with a thick and creamy substance.
7. Pour all of the cream mixture, except for 1-2 Tbsp., into the dough and mix it together. Set the leftover cream to the side for later.
8. Add 1 1/2 tsp. Ground Cinnamon to the dough and mix again until combined.
9. Knead the dough with your hands until a solid ball is formed.
10. Mold the dough into a flat circle that is relatively thick (about 1 – 1 1/2″ thick).
11. Cut the dough into 8 slices like you would a pizza.
12. Place the pieces of dough into a baking pan lined with parchment paper. Using a brush, coat the tops of the scones with the leftover cream mixture and sprinkle on about 1/2 tsp. cinnamon more.
13. Bake the scones for 15-17 minutes.
14. Let the scones cool for 20-30 minutes before icing them.
15. Ice and serve!

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