Welcome fall with these low carb Autumn Spice Scones topped with a toffee cream cheese glaze. Buttery and crumbly, these sweet treats are just as good with breakfast coffee as they are with afternoon tea. With just 3 net carbs, you’ll want to have a batch of these in the freezer all season long.
For this recipe you’ll need: almond flour, hulled hemp hearts, Swerve or other cup for cup sugar free sweetener, baking powder, cinnamon, ginger, cloves, nutmeg, salt, heavy cream, butter, egg, vanilla, unsulphured molassesJump to Recipe
Scones. I don’t know about you but my mind drifts off to cozy European kitchens, Victorian tea rooms, and comfy window seats. To be honest, I’ve never eaten a scone in ANY of those places but it just seems like those are the proper environments for such a delicacy as a scone.
Besides, scone sounds so much fancier than biscuit.
I like to keep something in the freezer for those days when I actually want breakfast (I am a terrible breakfast skipper.) or a little morsel of goodness to get me through the afternoon. Scones work perfectly because they are delicious, they are pretty, and they engage my wild imagination for a little bit. Spice scones are a favorite when I’m done with summer and I want to think of suede and sweaters, and boots, and the smell of autumn leaves – even if it’s still 90 degrees outside.
I am done with summer.
It feels strange to be sitting here chatting with you about autumn spice scones while 200 miles away my fellow Texans are still trapped in water filled homes waiting to be rescued. It seems to me that I should be doing something big, something real, something to help. Carrying on life as normal, blogging…. those things seem so trivial.
It’s what we do. We weather the storms in our lives and then we carry on. We help where we can, we pray, and we continue on with our lives – hopefully focusing a little more on what’s important and letting go of what’s not. I want to encourage you to help where and how you can AND a big thanks to those of you who emailed and messaged to see if my family was ok. We are – we are in the Dallas area so we got some rain and cooler weather but that’s about it. The only casualty is my computer (a Mac) which needs a minor repair. Guess where Apple sends my particular type of computer for repairs?
Back to the autumn spice scones. These go together a little differently than the regular scones. Normally I would cut the butter into the flour mixture but these use more of a thick batter. You’re not going to be able to roll it out like with regular dough. Just spoon the whole glob onto Silpat and the gently pat it into a circle shape about 1-1/2 inches thick. Keeping the batter loose and baking at a lower temperature really keeps the scones tender.
The cream cheese zig-zag on the top is pretty and gives a little tangy burst to every bite.Welcome fall with these low carb Autumn Spice Scones topped with a toffee cream cheese glaze. Buttery and crumbly, these sweet treats have just 3 net carbs.Click To Tweet
Tips and Variations for Autumn Spice Scones
These spice scones are SO easy to make!
- Try a little maple or rum flavoring in them instead of the vanilla.
- Add 1/4 cup chopped walnuts or pecans (be sure to figure the extra carbs)
- Brush the tops with cream before baking and sprinkle with a cinnamon/sweetener mixture
- Use 1 tablespoon sugar-free pumpkin spice syrup in place of 1 tablespoon of the cream
- Bake them in muffin cups
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A lot of people have asked me why the hemp seeds. Well, for one thing I find that the hemp seeds give a “bready” texture to baked goods. They add a little flavor but they are so high in fiber that there are very few carbs.
Autumn Spice Scones Recipe
Give this spice scones recipe a try and let me know what you think!
Easy autumn spice scones are slightly sweet, buttery, and full of your favorite autumn flavors. Just right for breakfast or with a cup of tea in the afternoon. These low carb scones freeze well for up to 3 months.
- 1-1/2 cups almond flour
- 1/2 cup hulled hemp hearts
- 1/4 cup Swerve , or your favorite cup for cup sweetener
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg , freshly grated if possible
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1/4 cup butter , melted
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon molasses , unsulphured
- 2 tablespoons cream cheese
- 1/2 teaspoon heavy cream
- 10 drops stevia , toffee flavor
Preheat oven to 325F.
Mix the dry ingredients until well blended in a large bowl.
Whisk the remaining ingredients together until smooth.
add the dry ingredients to the wet ingredients and stir quickly to form a soft dough.
Gently pat into a large circle about 1-1/2 inches thick on a baking sheet covered with a piece of Silpat or parchment.
Bake 20 minutes.
Remove from oven and cut into 8 wedges with a sharp knife.
Gently separate the wedges so there's a little space between them.
Return to the oven for about 10 minutes.
Remove from oven and add glaze.
Heat the cream cheese and liquid sweetener in the microwave until soft.
Beat together until smooth.
Spread over the tops of the scones or use a decorating bag to create zig-zags.
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Click on the image to see the recipe. From left to right: low carb cream cheese kolache, low carb cinnamon raisin bread, pumpkin spice scones