Cranberry orange scones celebrate all the fruit flavors of the season in a low carb treat. For breakfast or dessert, this scone recipe looks beautiful and tastes amazing.
Don’t give up your favorite baked goods when you go low carb. This cranberry orange scone recipe has no wheat flour. Instead, we use almond flour for its light fluffy texture and erythritol as a no-calorie sugar substitute.
These simple swaps produce a scone with more protein and no carbs or extra sugars. It makes a special breakfast or a decadent dessert. And if you are feeding a crowd this holiday season, you can make as many as you need. If you double the recipe, still form two disks of eight slices each. There’s just something so amazing about enjoying a bite of this scone after my Easy Dijon Chicken Thighs Recipe dinner.
This recipe was developed by my sweet friend Maya Krampf of Wholesome Yum, and is published in her new cookbook, The Wholesome Yum Easy Keto Cookbook.
Maya is an expert at producing keto-friendly recipes of all your favorite foods. She found that eliminating sugar and carbs from her diet greatly improved her health, but doesn’t mean deprivation! Her cookbook is loaded with delicious and low-carb recipes that you and your whole family will really enjoy all the meals!
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How do you cranberry orange bake scones?
This is a low carb scones recipe so it is slightly different than a traditional recipe.
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- Mix the wet and dry ingredients separately. I recommend using almond flour rather than almond meal. While it is interchangeable in some recipes, almond flour is more finely ground and will result in a lighter texture.
- Add the wet mixture to the dry ingredients. Keep in mind that this will look slightly different than when baking with wheat flour. Be gentle with it and press it with a spoon or spatula until it forms a dense pliable dough. Don’t over mix it or your scones will be chewy. If it is crumbly, add a little more coconut oil. Some lumps in the dough is fine but it should hold together.
- Press some cranberries slightly into the top of the dough.
- Form a disk on the baking sheet lined with parchment paper and cut it into eight wedges. Separate them so the pieces are not touching and have room to bake evenly.
- After baking, cool the scones completely on the baking pan. They become firm during cooling and will fall apart if you move them too soon.
Can you freeze scones?
You can freeze these cranberry orange scones before or after baking them. I freeze scones all the time like my Low-Carb Strawberry Coconut Scones and Low-Carb Bacon and Cheese Scones.
If you want to freeze them unbaked, shape the scones into a circle. You can cut them if you want to save space or leave them in a large disk. I prefer to cut them before freezing because you can bake them without thawing first. They will take longer to bake, possibly up to 25 minutes.
Scones are at their best when just baked. The best way to prepare ahead for making the scones is to completely prepare the dough and freeze it until you are ready to bake.
If you bake the scones first then freeze, you can thaw them at room temperature for a few hours before you want to serve them.
Cranberries are also freezer friendly if you’ve got extra! Or you can use them up in my Instant Pot Low-carb Cranberry Sauce!
Other low carb treats to make:
- Low Carb Chocolate Smoothie
- Low-carb Chocolate Muffins Recipe
- Sugar-free Fudgy Walnut Brownies
- Low-carb Chocolate Muffins Recipe
- Cranberry Almond Chocolate Chip Cookies
- Almond Flour Shortbread Cookies
- Chocolate Almond Biscotti Cookies
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Cranberry Orange Scones
Ingredients
- 2 cups blanched almond flour
- 1/3 cup erythritol
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup coconut oil melted
- 2 tablespoons orange zest
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup cranberries fresh or frozen
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, erythritol, baking powder, and sea salt.
- In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg. Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until uniform dough forms. (The dough should be pliable and dense, but not crumbly; add a little more coconut oil, a teaspoon at a time, if it’s very dry.) Stir and press the cranberries into the dough.
- Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart. Bake for 18 to 22 minutes, until golden.
- Cool completely on the pan to firm up. (Scones will fall apart if you move them before cooling.)
Tips
- This recipe was adapted from the cookbook, The Wholesome Yum Easy Keto Cookbook.
- Save some cranberries to press on top so they look prettier.
- Make sure the scones have space between them before baking as they will end up sticking together.
- Do not try to move the scones until they've cooled as you risk them falling apart when hot.
- To store: Freshly baked scones will last for about 1 to 2 days when plastic wrapped or placed in an airtight container at room temperature.
- To reheat: You can reheat scones in the oven or microwave.
- To freeze: You can freeze the scones before or after baking. Bake them directly from frozen when ready to eat if they're unbaked. If baked, bring to room temperature before reheating.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Anne Ferguson says
I am interested in trying this Cranberry Orange Scone recipe. Can I substitute Splenda or Monk Fruit granules for the erythritol you use? I have the other but don’t have erythritol. Thank you.
Olivia says
Yes you can 😉