This Keto Cranberry Orange Scones recipe has been replicated from The Wholesome Yum Easy Keto Cookbook with permission from the author, Maya Krampf.
Keto Cranberry-Orange Scones are a delicious way to start the day. They pair great along side of a hot cup of coffee or tea for breakfast or even as an afternoon treat. This easy-to-make recipe is not only low carb, but also gluten free!
This post contains affiliate links. See our Disclosure Statement for more information.
I am so incredibly thankful for all of my fellow food bloggers who are creating low carb recipes. While I love to create keto friendly recipes, I haven’t dabbled much into keto baked goods.
Maya Krampf, from the blog Wholesome Yum, came up with this recipe for keto Cranberry-Orange Scones. It’s just one of the many, many delicious keto recipes in her new book, The Wholesome Yum Easy Keto Cookbook (scroll on down to the bottom of this post for a chance to win your own copy, or you can find it on Amazon).
I knew right away this was the first recipe that I wanted to try from the book. I have been craving orange cranberry muffins, so this was the perfect low carb treat to satisfy that craving. And, as promised in the title of the book, they were super easy to make.
I’m looking forward to trying so many of the recipes in her cookbook. The Chili Lime Turkey Burgers are next on my list, but I also can’t wait to make the Maple Bacon Pancake Muffins and the Taco Stuffed Avocados!
Why This Recipe Works
- This keto scones recipe is quick and easy to make. Now, you can enjoy homemade scones anytime you want!
- The recipe is low carb, keto friendly, and naturally gluten free.
- Each scone is bursting with fresh cranberry and orange! This recipe uses orange zest and tart cranberries to give the scones incredible flavor.
How to Make Keto Cranberry-Orange Scones
Prep!
Preheat your oven to 350°F.
Line a baking sheet with parchment paper.
Melt the coconut oil (you can do this in the microwave on 15 second increments, stirring in between) and zest an orange or two until you have about 2 tablespoons of zest.
Create!
In a medium bowl, combine the almond flour, erythritol, baking powder, and sea salt.
In a small bowl, whisk together the melted coconut oil, orange zest, vanilla extract, 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.
Tip: use refined coconut oil if you don’t want your scones to have any coconut flavor.
Stir and press the cranberries into the dough.
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 18-22 minutes, until golden.
Cool completely on the pan to firm up. Scones will fall apart if you move them before they are fully cooled.
Present!
Tips and Techniques for the Best Cranberry-Orange Scones
- If you opt to use frozen cranberries, do not defrost them before adding to the mixture.
- If you don’t want your scones to have any coconut flavor, be sure to use refined coconut oil.
- Store leftover scones in an air tight container in the refrigerator. Use within 3-4 days. It is recommended to warm them in the microwave for 15-30 seconds before eating.
FAQ’s
- Why didn’t my scones rise? Be sure you are using baking powder and not baking soda. Also, check to ensure that your baking powder is fresh, and not expired.
- Can you freeze scones? Yes scones can be kept in a freezer bag or tightly wrapped in the freezer for up to a month.
More Keto Breakfast Recipes to Try
- Keto Breakfast Casserole with Bacon, Cauliflower, and Cheese
- Instant Pot Egg Bites with Bacon & Gouda
- Artichoke Frittata with Shallots and Fontina
Love this Keto Cranberry-Orange Scones recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Keto Cranberry-Orange Scones
Ingredients
- 2 cups blanched almond flour
- 1/3 cup granular erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil * melted
- 2 tablespoons orange zest
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup cranberries * fresh or frozen
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, erythritol, baking powder, and sea salt.
- In a small bowl, whisk together the melted coconut oil, orange zest, vanilla extract, 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.
- 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 18-22 minutes, until golden.
- Cool completely on the pan to firm up. Scones will fall apart if you move them before they are fully cooled.
Notes
Tips and Techniques for the Best Cranberry-Orange Scones
- If you opt to use frozen cranberries, do not defrost them before adding to the mixture.
- If you don’t want your scones to have any coconut flavor, be sure to use refined coconut oil.
- Store leftover scones in an air tight container in the refrigerator. Use within 3-4 days. It is recommended to warm them in the microwave for 15-30 seconds before eating.
