Ingredients
1/2 Cup of Coconut Flour
1/2 Cup of Heavy Cream
1/2 Cup of Unsalted Butter
2 Eggs
2 tbsp of Coconut Oil
1 tbsp of Flaxseed Meal
1.5 tsp of Baking Powder
1.5 tsp of Ground Cinnamon
1/3 Cup of Lemon Juice
4 oz of Cream Cheese
1 tbsp of Almond Milk
1/4 tsp of Salt
1 tbsp of Vanilla Extract
1 tbsp of Lemon Juice
1/2 Cup of Heavy Cream
1/2 Cup of Unsalted Butter
2 Eggs
2 tbsp of Coconut Oil
1 tbsp of Flaxseed Meal
1.5 tsp of Baking Powder
1.5 tsp of Ground Cinnamon
1/3 Cup of Lemon Juice
4 oz of Cream Cheese
1 tbsp of Almond Milk
1/4 tsp of Salt
1 tbsp of Vanilla Extract
1 tbsp of Lemon Juice
Instructions
Step 1) Preheat the oven to 400 F
Step 2) Combine 7 tbsp of flour, powder, salt, flaxseed meal, coconut oil and zest in a bowl
Step 2) Mix together the ingredients and add 1/4 Cup of cubed chilled butter
Step 3) Mash together the ingredients into a crumble-like doughy mixture
Step 4) In another mixing bowl add the eggs and vanilla extract then mix until thoroughly consistency
Step 5) Once the eggs are light in color, add 1/3 cup of heavy cream and mix again
Step 6) Add 1 tbsp of coconut flour and mix everything again until it's thick/creamy
Step 7) Pour the creamy mixture into the dough mixture, be sure to leave roughly 1-2 tbsp of creamy mixture
Step 8) Add the cinnamon to the mixture and mix everything until it's thoroughly combined
Step 9) Knead the dough with your hands until a medium sized ball is formed
Step 10) Mold the dough until a flat circle that's roughly 1-2 inches thick
Step 11) Cut the dough into 8 slices as you would a pizza
Step 12) Coat the pieces of dough with the remaining creamy mixture, sprinkle additional cinnamon/lemon zest on top
Step 13) Bake the scones for roughly 15-17 minutes
Step 14) Once the 15 minutes has elapsed, remove them from the oven and allow them to cool for 20-30 minutes
Step 15) In a separate bowl combine 1/4 Cup of butter, 1/3 Cup of heavy cream, cream cheese and lemon juice
Step 16) Pour the lemon icing into a plastic baggy and cut a tip off of the bottom edges for a icing pack
Step 17) Dress the top of the scones with the icing and enjoy!
Step 2) Combine 7 tbsp of flour, powder, salt, flaxseed meal, coconut oil and zest in a bowl
Step 2) Mix together the ingredients and add 1/4 Cup of cubed chilled butter
Step 3) Mash together the ingredients into a crumble-like doughy mixture
Step 4) In another mixing bowl add the eggs and vanilla extract then mix until thoroughly consistency
Step 5) Once the eggs are light in color, add 1/3 cup of heavy cream and mix again
Step 6) Add 1 tbsp of coconut flour and mix everything again until it's thick/creamy
Step 7) Pour the creamy mixture into the dough mixture, be sure to leave roughly 1-2 tbsp of creamy mixture
Step 8) Add the cinnamon to the mixture and mix everything until it's thoroughly combined
Step 9) Knead the dough with your hands until a medium sized ball is formed
Step 10) Mold the dough until a flat circle that's roughly 1-2 inches thick
Step 11) Cut the dough into 8 slices as you would a pizza
Step 12) Coat the pieces of dough with the remaining creamy mixture, sprinkle additional cinnamon/lemon zest on top
Step 13) Bake the scones for roughly 15-17 minutes
Step 14) Once the 15 minutes has elapsed, remove them from the oven and allow them to cool for 20-30 minutes
Step 15) In a separate bowl combine 1/4 Cup of butter, 1/3 Cup of heavy cream, cream cheese and lemon juice
Step 16) Pour the lemon icing into a plastic baggy and cut a tip off of the bottom edges for a icing pack
Step 17) Dress the top of the scones with the icing and enjoy!
