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 cranberry orange scones a try. I love scones and their buttery crumbliness. In fact, I already have 2 healthy scone recipes on my website: these classic almond 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.Â
Related recipes
Here are more sugar free recipes that contain cranberries:
- Sugar Free Cranberry Sauce (Keto)10 Minutes
- Keto Cranberry Streusel 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
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 cups / 225g almond flour
- â…“ 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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Teddy
So good!
Heather
Thank you! These are so easy and yummy.
Peggy
These scones are so yummy!! I didn’t have an orange, so I used the contents of two Tazo tea Orange tea bags (I have a scone recipe for Earl Gray and blackberry scones that uses tea) and frozen cranberries. My house smelled wonderful as they baked, and the taste is even better! I have to keep them in the downstairs fridge so I don’t eat them all at once.
Karen Leslie
Really delicious! Love your recipes. 🙂
Bev
Delicious...one of my favorite keto baked goods
SunnySide
I gave it four stars as YES, it was Quick, but they were a bit dry and dense. I made them again but separated the egg white from the yolk. Mixed the yolk into the rest of the ingredients; whipped the egg white(s) with a whisk until they were almost stiff and then gently folded them in with a spatula. Then shaped it into the circle. Chilled for 30 minutes in fridge; then brushed them with melted butter before going into the oven. The egg whites made them so tender and fluffy - I couldn't believe the difference. I'd rate this 5 stars if you go to the extra effort of whipping the whites and folding them in and chilling. Well worth it if you have the time.
Katrin Nürnberger
Thanks for the tip! Beating the egg whites will definitely make these scones much lighter and fluffier. The scones should be moist and not dry though. I think yours may have been dry because your almond flour was finer than mine.
Wendy Hemming
Didn't have oranges so I used lemons. Didn't have cranberries so I used blueberries. Such a delicious scone. Don't want to share, it's so lovely.
KC
Very tasty! My husband and daughter liked them so I made them a second time. I expect this will become a regular in our breakfast rotation. For the fruit, I did a cup of frozen raspberries since that is what we had available.
Katrin Nürnberger
Mmmmh, I love raspberry scones!
Laurie Higgins
How about dried cranberries? I have those and some oranges...
Katrin Nürnberger
Sure, that would work!
Dawn
What an amazing recipe ... loved them. Not sweet - little pops of tartyness with the cranberries. My folks (not keto at all) loved them. Will be making this recipes again and again. Many thanks
Katrin Nürnberger
When the non low carbers are on board it's the best!!!
Nicole
This recipe sound delicious i really want to try them but i can't have coconut, In some recipes I've come across it says butter or coconut oil. Could i substitute butter for the coconut oil?
Katrin Nürnberger
of course! You can normally just swap one for the other, they are the same consistency.
Nicole
Thank you. I was going to make them tonight but the store didn't have fresh or frozen cranberries (eye roll) they tend to be "seasonal" where i live. I'm going to check other stores later but i decided to substitute lemon zest and blueberries and make lemon blueberry scones. I just pulled them out of the oven a few minutes ago and letting them cool. I'm sure they will be delicious. They smell soooo good.
Katrin Nürnberger
I bet this recipe is great with blueberries and lemon zest. I must try them that way!
Nicola
HI Katrin
When you said about freezing half, is that the raw dough or baked scone?
Thankyou
Katrin Nürnberger
Hi Nicola, I normally freeze after baking - anything almond flour generally freezes well.
Franni Ferrero
Thank you for all the wonderful and tasty recipes. You never disappoint! These scones are easy to make and a great quick breakfast. The cranberries give the scones a bit of sweetness, while the zest ads just a bit of tartness. We love them!
Katrin Nürnberger
Once I made them I thought I should start eating cranberries all year round and not just in winter, which is when I normally remember that they exist!
Lisa Van Tuyle
Awesome recipe, really easy and complete deliciousness.
Katrin
So glad you enjoyed the scones!
LynnNM
I always keep dried cranberries on hand for additions to salads and trail mix. I was hoping that I could use them instead of fresh for this recipe. And, if so, do I need to change anything else in the recipe?
Katrin
I'm sure dried cranberries work just as well in this recipe. I would not change anything else.
Gill
Made these scones today. Delicious. I ate mine with a little creme fraiche but would be lovely with clotted cream and they are also very good on their own. Will definitely make again.
Katrin
A spoonful of clotted cream would be amazing with them, I absolutely agree!
Gill Leech
Hi Katrin, I absolutely love these scones. I have only made them so far with dried fruit. I thought I would try some frozen cranberries as they are very much lower in carbs. I wondered if you had tried them made this way. The frozen ones are very large and I am concerned that they will not add any sweetness. Regards Gill
Katrin
Hi Gill, my cranberries were small, the size of red currants. Maybe different brands have different sizes? I'm not sure which country you're based in, but I got mine from Planet Organic, a brand called Natural Cool. Of course, they are tart - I liked it though. You could always use a little more sweetener in the dough to offset the sourness. Or, in fact, use redcurrants!
CT
I use frozen cranberries and they work just fine.
Manon Lepage
Hello, you said in the preparation to put the baking powder. I do not see the baking powder in the ingredients. Could you correct. Thank you
Katrin
Thanks Manon, it's added in now.
Cindy
I'm very excited to try this scone recipe! Is it possible to use coconut flour instead? My husband is allergic to nuts so I would like to try to substitute, but if not I'll have to eat them all myself...LOL
Katrin
Hi Cindy, I think it should be possible but I cannot guarantee that it will be a success because I have not tried it myself. When I substitute I normally start with 1/3 the amount of coconut flour and then work my way up to 1/2 the amount stated for almond flour (in this case 1 cup). You DEFINITELY do not need more than that, coconut flour is way more absorbent. The only other thing I am wondering is whether this recipe contains enough egg to hold the scones together if made with coconut flour - they might end up crumblier than this almond flour version. Definitely use a large egg. It will be an experiment. Let me know how you get on, I'd love to hear!