These Cranberry Orange Scones are tender, flavorful, and perfectly sweetened with a sugar-free white chocolate drizzle. Made with almond flour and coconut flour, they’re keto-friendly, grain-free, and bursting with the bright flavors of orange zest and fresh cranberries. Perfect for breakfast, brunch, or a holiday treat, these scones are as delicious as they are easy to make!
Servings : 8 scones
Ingredients
- 1 ¼ cups almond flour
- ⅓ cup alternative sweetener (such as erythritol or monk fruit)
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup butter , chilled and cut into small pieces
- 1 large egg
- 2 tablespoons heavy whipping cream
- 2 teaspoons grated orange zest
- ½ teaspoon vanilla extract
- ⅓ cup fresh cranberries, chopped
- ¼ cup sugar-free white chocolate chips (optional, for drizzle)
- ¼ ounce cocoa butter (optional, for drizzle)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 325°F (165°C) .
- Line a large baking sheet with a silicone mat or parchment paper. Lightly grease the surface to prevent sticking.
Step 2: Make the Dough
- In a large mixing bowl, whisk together the almond flour , alternative sweetener , coconut flour , baking powder , and salt until well combined.
- Using a pastry cutter or two sharp knives, cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the egg , heavy whipping cream , orange zest , and vanilla extract .
- Add the wet ingredients to the dry ingredients and stir until thoroughly combined.
- Gently fold in the chopped cranberries using a spatula or wooden spoon. Be careful not to overmix, as this can make the dough tough.
Step 3: Shape the Scones
- Turn the dough out onto the prepared baking sheet.
- Pat the dough into a 7-inch circle , about ¾-inch thick.
- Use a very sharp knife to cut the circle into 8 wedges , cutting straight down without dragging the knife through the dough.
- Carefully wiggle a knife or offset spatula under each wedge and spread the scones slightly apart on the baking sheet to allow for even baking.
Step 4: Bake
- Bake in the preheated oven for 20–25 minutes , or until the edges are golden brown and the tops are firm to the touch.
- Remove from the oven and let the scones cool completely on the baking sheet.
Step 5: Make the White Chocolate Drizzle (Optional)
- In a heatproof bowl set over a pot of simmering water (double boiler method), melt the sugar-free white chocolate chips and cocoa butter together, stirring frequently until smooth.
- Drizzle the melted chocolate over the cooled scones using a spoon or piping bag.
Step 6: Serve and Enjoy
- Let the chocolate drizzle set for a few minutes before serving.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
Why You’ll Love These Scones
These scones are a delightful blend of tart cranberries, citrusy orange zest, and rich white chocolate. The almond flour base makes them incredibly tender, while the coconut flour adds structure without grains. They’re perfect for anyone following a keto or gluten-free lifestyle, but their flavor and texture will please everyone!
Tips for Success
- Chill the butter : Cold butter is key to creating a tender, flaky texture in the scones.
- Don’t overmix : Overworking the dough can make the scones dense instead of light and crumbly.
- Customize the sweetness : Adjust the amount of sweetener to suit your taste preferences.
- Freeze for later : Freeze unbaked scones on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the baking time.
Serving Suggestions
- Serve warm with a dollop of whipped cream or a pat of butter for extra indulgence.
- Pair with a hot cup of tea or coffee for a cozy breakfast or afternoon snack.
- Add a sprinkle of orange zest or powdered sugar-free sweetener on top for a decorative touch.
Enjoy these Cranberry Orange Scones —a festive, keto-friendly treat that’s sure to become a seasonal favorite!
