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 brand new Wholesome Yum Easy Keto Cookbook by my blogger friend Maya yesterday. It’s packed with over 100 easy-to-prepare ketogenic recipes covering every meal from breakfast to dinner. Every recipe contains only 10 ingredients or less and each dish comes with an image, too, to help you decide which to try first (not easy, I can tell you! It all looks YUM).
Sugar Free Scones The Easy Way
I decided to give Maya’s cranberry orange scones a try. Friends, they are also absolutely delicious! The generous helping of orange zest makes them wonderfully fragrant and zingy and the fresh cranberries are delightfully juicy pops of tartness.
The picture at the top of this post is directly from the book, but all images below are taken by me. As you can see, the end result looks the same! 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’s far more relaxing than testing new recipes, which sometimes take a few attempts to get just right.
Naturally, the recipe is sugar free and gluten free, as are all keto recipes. Instead of the traditional way of kneading cold butter cubes into the almond flour as I did with my grain free English scones, the dough is made with melted butter. This makes the end result a little denser, but not at the expense of taste. The big benefit is that the recipe comes together in only 5 minutes and there’s no working the dough with your hands!
How to make sugar free cranberry orange scones – step by step:
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 and variations for your cranberry orange scones
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 / 1/4 cup of almond flour.
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 tsp of orange extract instead.
If you prefer, you can use butter instead of the coconut oil.
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.
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!
Here are some more sugar free treats to enjoy with your afternoon cuppa:
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Maya's Cranberry Orange Scones
- 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.
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