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In our homeschool, we’ve started doing an afternoon tea time a few days a week. During this time, we read poetry or our current read aloud (The Lion, the Witch, and the Wardrobe). I like to have a special snack prepped and these Cranberry Orange Scones totally fit the bill! They are the perfect tea-time (or anytime) snack!
I wish I could take full credit for this recipe, but I can’t. They come from my friend Maya over at Wholesome Yum! She just created this amazing cookbook called “The Wholesome Yum Easy Keto Cookbook” and was gracious enough to let me share this recipe! Her cookbook is gorgeous, with full pictures and clear directions. I think you guys will really appreciate the simplicity of the recipes! Trim Healthy Mama friends, these recipes fall under the “S” category.
Cranberry Orange Scones Tips From Wholesome Yum:
- Make sure to use blanched, finely ground almond flour for the best texture.
- If using frozen cranberries, do not thaw them first. Otherwise, the scones will be too wet.
- To avoid the hassle of zesting an orange, you can use 1/2 or 1 teaspoon orange extract instead, depending on the potency.
- If you are not dairy-free, butter works as a substitute for coconut oil.
- This recipe makes 8 scones.
I enjoyed making this recipe for my family. The scones were such a lovely treat. They were moist and the hint of orange with the cranberries was perfect for the Fall season. I recommend NOT skimping on the orange zest. I use this zester from Amazon.
If you’d like to learn more about The Wholesome Yum Easy Keto Cookbook, you can click here.
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Cranberry Orange Scones
These Cranberry Orange Scones are the perfect way to bring the coffee shop to you! They're low-carb, keto, and Trim Healthy Mama S.
Ingredients
- 2 C. Blanched Almond Flour, (Finely ground works best!)
- 1/3 C. Erythritol
- 1/2 t. Baking Powder
- 1/4 t. Sea Salt
- 1/4 C. Coconut Oil, Melted
- 2 T. Orange Zest
- 1/2 t. Vanilla Extract
- 1 Large Egg
- 1/2 C. (2 oz.) Cranberries, Fresh or Frozen
Instructions
- 1. Preheat the oven to 350. Line a baking sheet with parchment paper. 2. In a medium bowl, combine the almond flour, erythritol. baking powder, and sea salt. 3. In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg. Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. (The dough should be pliable and dense, but not crumbly; add a little more coconut oil, a teaspoon at a time, if it's very dry.) Stir and press the cranberries into the dough. 4. Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart. Bake for 18 to 22 minutes, until golden. 5. Cool completely on the pan to firm up. (Scones will fall apart if you move them before cooling. ) Enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 8Amount Per Serving: Calories: 237Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 23mgSodium: 118mgCarbohydrates: 7gFiber: 4gSugar: 1gProtein: 7g
- 2 C. Blanched Almond Flour (Finely ground works best!)
- 1/3 C. Erythritol
- 1/2 t. Baking Powder
- 1/4 t. Sea Salt
- 1/4 C. Coconut Oil, Melted
- 2 T. Orange Zest
- 1/2 t. Vanilla Extract
- 1 Large Egg
- 1/2 C. (2 oz.) Cranberries, Fresh or Frozen
- 1. Preheat the oven to 350. Line a baking sheet with parchment paper. 2. In a medium bowl, combine the almond flour, erythritol. baking powder, and sea salt. 3. In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg. Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. (The dough should be pliable and dense, but not crumbly; add a little more coconut oil, a teaspoon at a time, if it's very dry.) Stir and press the cranberries into the dough. 4. Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart. Bake for 18 to 22 minutes, until golden. 5. Cool completely on the pan to firm up. (Scones will fall apart if you move them before cooling. ) Enjoy!
These are delicious, and so simple to make! I doubled the recipe thinking I’d freeze some. But they may not last that long. My 5 year old is as obsessed as I am. I used the zest of four small oranges since you said not to skimp. It seems just right with the 1/2 cup of granulated sugar and melted coconut oil. I am dairy, gluten, and soy free. Thank you for sharing!
Last minute I find out I didn’t have any thing orange. So I opted for lemon extract and frozen blueberries. It may be a crossover but it turned out lovely. So good. Thank you.
Wow! That sounds amazing. It is still an “S” too! Way to improvise, Priscilla!