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.
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.
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.
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.
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!
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!
Store in an airtight container in the fridge for up to 4 days. Alternatively, freeze for up to 3 months.
Here are more sugar free recipes that contain cranberries:
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Sugar Free Cranberry Orange Sconesfrom Sugar Free Londoner
Note: 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.
- 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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