Cranberry Orange Drop Scones – Low Carb and Gluten-Free

Tender low carb scones made with coconut flour and almond flour and packed with juicy cranberries. All topped off with a delicious orange-scented glaze!

Low Carb Cranberry Orange Scones

People often look at me aghast when they hear that I don’t eat wheat or sugar and avoid the vast majority of carbohydrates. You can see the little wheels turning in their heads, wondering what I could possibly find to eat. Or at least what I could find to eat that could possibly taste any good. But while they are often questioning the list of things I don’t eat, they rarely focus on the amazing variety of things I actually do eat. I daresay that my diet is far more diversified than most of the population and includes a large number of ingredients I never even knew existed in my past life. Going gluten-free and low carb has actually expanded the foods available to me rather than limiting them, because I approach new and heretofore unheard-of ingredients with an open mind. As long as it won’t send my blood glucose soaring, I am willing to give it a try.

I was delighted when Bob’s Red Mill, a brand that has brought many alternative ingredients into the mainstream, asked me to write about the difficulties of figuring out what to eat on a restricted diet. Because I’ve been there and it was only a few year ago. I remember it vividly, coming to the conclusion that I needed to go low carb for my health (gluten-free came a little later) and being devastated. What on earth, besides bacon and eggs, was I going to be able to eat? And what on earth would happen to my beloved past time of baking extravagant desserts?

Low Carb Gluten-Free Cranberry Orange Scones Recipe

Well, if you follow this blog, you know that it didn’t take me long to figure out that low carb, gluten-free ingredients were amazingly varied. I just had to be willing to adapt my cooking and baking skills to these strange and wonderful new foods. And because I was absolutely determined to still be able to have scones for breakfast, I worked very hard on adapting those skills!

So the next time someone looks at me aghast and says “No sugar? No wheat? What on earth do you eat?”, I will just smile and breezily say “Oh well, you know…scones, muffins, cookies, cake. It’s a tough life”.

Please check out my Cranberry Orange Drop Scones and my tip on how to embrace the low carb, gluten-free lifestyle on Bob’s Red Mill blog!

Serves 12. Each serving has 9 g of carbs and 4 g of fiber. Total NET CARBS = 5 g.

108 Calories; 5g Fat (44.2% calories from fat); 6g Protein; 9g Carbohydrate; 4g Dietary Fiber; 71mg Cholesterol; 176mg Sodium.

Cranberry Orange Scones made with Coconut Flour

 

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Comments

  1. These turned out quite nicely and are very tasty! At the last minute I discovered I only had three eggs, and although packaged as large, they weren’t very large at all. I thought due to the coconut flour I would probably need to add extra liquid, but once it was mixed up it was quite wet so I decided to go with what I had. They were very moist, more like a muffin texture than a scone. For my taste (not much of a fan of eggy things) I think three eggs was plenty. Thanks for all your efforts and experimentation Carolyn. This is my go to site for when I’m in the mood to try a new recipe.

  2. Carolyn, I know that in most of your recipes, you used a finer texture almond flour (like Honeyville). I know from experience that some recipes will not turn out the same when using a coarser grind of almond flour, like Bob’s Red Mill. Can we assume that this recipe works with any brand of almond flour? These look amazing, BTW!

  3. Wow, these look AMAZING! what a wonderful breakfast treat for the holidays. (I know we’re a LONG way off, but they just seem so festive!) I can’t wait to make these!!

  4. Wow, these look delicious! That’s impressive that you go without sugar, and wheat. I try to keep my foods in moderation, but it’s definitely not easy. Sometimes, you just have to give up things completely. Anyway, thanks for sharing!

  5. I love scones and cranberry orange is my favorite flavor combo!

  6. The texture is light and wonderful on these and the flavors go together so well. I couldn’t find any fresh or frozen cranberries at the store, so I bought unsweetened “freeze dried” cranberries (at Trader Joes), and let them sit in a bowl of warm water for a little while. They plumped up and worked perfectly in this recipe. Thanks, Carolyn, for another keeper!

  7. Made these yesterday and they are wonderful! They are almost a cookie, but lighter and more fragile.

  8. Kate Brandeis says:

    I am a recently-diagnoed Type 1 diabetic who (in hopes of warding off the T1D-celiac connection) does not eat gluten. Since finding ADIDAF, I look forward each day to reading (and trying) your recipes and your blog. Thank you! My daughter entered her school science fair with an experiment that measured the rise of different types of gluten-ful and gluten-free flours, so I decided that the Cran-Orange scones would be a good snack to make as my science fair food contribution. I was lucky to have any left to take to school! My tasters (kids) like to keep it real when it comes to whether or not a recipe has “worked”, and they raved like mad about these scones! I labeled them as GF and had two post-fair e-mails thanking me for making a GF goodie and asking for the recipe. I happily provided the link to ADIDAF. The scones went together in a flash and they are a beautiful golden color when baked. Thank you again for sharing your creativity and your scientific expertise. Keep dreaming!

  9. I have no dietary restrictions that cause me to eat GF, but I just might have to try this because it looks so yummy!

  10. I didn’t have any oranges so I used fresh lemon and home frozen blueberries instead. The blueberries were a bit old but they perked right up in the scones. Also, I used 3 eggs and skipped the glaze.

    These were my first low carb scones and the texture was quite different than other scones. They were light and very tasty though. The lemon taste came through clearly which is great if you are a lemon lover like me! Thanks Carolyn for a tasty recipe.

  11. Carolyn, if I only have frozen cranberries, would I thaw them first or put them in frozen? Thank you!

  12. I’ve made these three times – once with lemons instead of oranges – all were outstanding! My husband and sister, who can both eat anything they want, love them. Thank you!

  13. Becky Pearson says:

    Loved loved these! I just love your Blog and read whenever I can. You are helping make the Wheat Belly way of eating very easy,! Thank you!!

  14. I can not find the recipe foe this scone. I am only getting pictures and comments. What am I doing wrong?

    • The link to the recipe on Bob’s Red Mill is just above the nutritional counts (above the last photo). Highlighted in blue.

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