Published: · Modified: by Katrin Nürnberger · This post may contain affiliate links · 34 Comments
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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 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.
Jump to:
- Ingredients
- Instructions
- Recipe tips
- Variations
- Serve with
- Storage
- Related recipes
- Recipe
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.
Here are more sugar free recipes that contain cranberries:
- Sugar Free Cranberry Sauce (Keto)
10 Minutes
- Keto Cranberry Streusel Bars
35 Minutes
- Low Carb Christmas Stollen - Keto Fruit Cake
1 Hours 25 Minutes
- Sugar Free Dried Cranberries
4 Hours 35 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Cranberry Orange Scones
Katrin Nürnberger
from Sugar Free Londoner
Deliciously buttery, gently sweet and with the zing of orange zest as well as pops of tangy, juicy cranberries - cranberry orange scones are a flavour feast. These sugar free scones are super easy to make. Only 5 minutes prep!
4.96 from 21 votes
Print Recipe Pin Recipe Rate
Prep Time 5 minutes mins
Cook Time 18 minutes mins
Total Time 23 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 232 kcal
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
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: 4 g net carbs per scone.
Storage: Airtight container in the fridge for up to 4 days or freezer for up to 3 months.
This recipe is from the Wholesome Yum Easy Keto Cookbook.
Nutrition
Serving: 2ozCalories: 232kcalTotal Carbohydrates: 9gProtein: 6gFat: 21gFiber: -47g
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