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Cranberry Orange Scones

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.
Course Breakfast, Snack
Cuisine American, British, Irish
Keyword cranberry scone, scone
Prep Time 10 minutes
Cook Time 20 minutes
resting time 10 minutes
Total Time 40 minutes
Servings 8 scones
Calories 232kcal

Ingredients

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.)

Notes

  • 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

Serving: 1/8 | Calories: 232kcal | Carbohydrates: 9g | Protein: 6g | Fat: 21g