These sugar free cranberry orange scones are a real treat - enjoy them for breakfast or with a cuppa in the afternoon. The recipe is low carb and gluten free.
Do you love getting new cookbooks, too? I received the Wholesome Yum Easy Keto Cookbook by my blogger friend Maya yesterday.
I always think it's fun to try out other people's recipes. It puts me in the shoes of my own readers and it is far more relaxing than testing new recipes.
I decided to give Maya's healthy cranberry orange scones a try. I love scones and their buttery crumbliness. In fact, I already have 3 healthy scone recipes on my website: these classic almond flour scones, coconut flour scones and my keto blueberry scones.
Friends, the recipe is just as delicious! The generous helping of orange zest makes the scones wonderfully fragrant and zingy. And the fresh cranberries are delightfully juicy pops of tartness.
Ingredients
Here are the ingredients I used:
- Almond flour - I used ground almonds in this recipe. This is equivalent to regular almond flour in the US and is much coarser than super-fine blanched almond flour. My scones were delightfully moist on the inside, almost like a cake, which I thought was delicious. If you, however, want to have a drier scone (and you are using ground almonds or coarse almond flour), I recommend you use an additional 25g / ¼ cup of almond flour.
- Sweetener - This can be erythritol, monk fruit sweetener blends, allulose or xylitol.
- Baking powder
- Sea salt
- Coconut oil - or use butter
- Fresh orange zest - This adds oodles of flavor, so don't leave it out.
- Vanilla extract
- Egg - should be large and room temperature
- Fresh cranberries - frozen cranberries also work if fresh ones are not available.
Instructions
1.) Combine the dry ingredients - almond flour, erythritol, baking powder and salt - in a bowl.
2.) In a separate bowl, mix together the melted coconut oil, orange zest, vanilla and egg. Stir into the dry ingredients until a dough forms.
3.) Last, stir the cranberries into the dough.
4.) Form a ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges and move the pieces about 1 inch apart.
5.) Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
Recipe Tips
If you are using super-fine almond flour and you find that your dough is too dry and crumbly when mixing, add a little more coconut oil to the mix - one teaspoon at a time.
I used the zest of 1 large orange. If you don't have one to hand, you can use 1 teaspoon of orange extract instead.
Do not thaw frozen cranberries before using them because they will go soggy and make the dough too wet. Instead, use them straight from frozen.
Variations
You can easily adapt this recipe by leaving out the orange zest and replacing the cranberries with blueberries or raspberries.
Or why not make chocolate chip scones by adding sugar free chocolate chips!
Serve with
These scones taste great all on their own. Of course, you can serve them with sugar free whipped cream or whipped coconut cream.
I love pairing mine with a cup of almond milk matcha latte!
Storage
Store in an airtight container in the fridge for up to 4 days. Alternatively, freeze for up to 3 months.
Related recipes
Here are more sugar free recipes that contain cranberries:
- Keto Cranberry Sauce10 Minutes
- Keto Cranberry Bars35 Minutes
- Low Carb Christmas Stollen - Keto Fruit Cake1 Hours 25 Minutes
- Sugar Free Dried Cranberries4 Hours 35 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Cranberry Orange Scones
Ingredients
- 2 cups / 225g almond flour
- ⅓ cup / 60g erythritol
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup / 50g coconut oil melted
- 2 tablespoon orange zest
- ½ teaspoon vanilla extract
- 1 egg
- ½ cup / 55g cranberries fresh or frozen
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Combine the dry ingredients - almond flour, erythritol, baking powder and salt - in a bowl.
- In a separate bowl, mix together the melted coconut oil, orange zest, vanilla and egg. Stir into the dry ingredients until a dough forms.
- Last, stir the cranberries into the dough.
- Form a ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges and move the pieces about 1 inch apart.
- Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
Notes
Nutrition
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Lisa
Just finished making these this morning and they are SO good! The orange zest flavor really works with the cranberries. Can't wait to share these with my bible study group next weekend! Question: If I wanted to add some pecans or chopped almonds, how much would you suggest?
Katrin Nürnberger
Glad you enjoyed the scones! 1/4 to 1/3 cup of nuts would be a good amount.
Laura
Wonderfully easy recipe that yields delicious scones. Try substituting lemon zest for orange zest and add 1 tablespoon of poppy seeds for another delicious flavor combo.
Katrin Nürnberger
That's a great tweak! Thank you for sharing.