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    Home » Low Carb » Keto Cranberry Orange Scones

    Published: Oct 20, 2019 by Carolyn

    Keto Cranberry Orange Scones

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    7.6K shares
    Jump to Recipe Print Recipe

    Cranberry orange scones embody the best of the season. These almond flour scones are incredibly tender and bursting with flavor, with a sugar-free white chocolate drizzle. Keto and grain-free! This post is sponsored by Bob’s Red Mill.

    This post may contain affiliate links. I earn commissions on the sales of these products which help support keto recipe development.

    Keto cranberry orange scones with white chocolate drizzle on a wooden cutting board.

    I have made no secret of my love for scones. I think I’ve loved them ever since I read Enid Blyton’s Famous Five series as a kid. Back then, scones weren’t something you found in every bakery and coffee shop, as you do now. So I asked my mum to make me some scones and she was happy to oblige.

    And so an obsession was born. Let me tell you that these keto cranberry orange scones are worthy of obsession.

    Top down photo of cranberry orange scones on a cooling rack over a white table.

    Can scones be made keto-friendly?

    Thank goodness it’s so easy to make scones with keto ingredients like almond flour and coconut flour. Once I figured that out, I became a keto scone making MACHINE!

    Starting with one of my first every keto scones recipes for Cinnamon Roll Scones. Those have stood the test of time! From there, I experimented and played around, and came up with other delicious scone recipes like Peanut Butter and Chocolate Scones, Maple Pecan Scones, and the classic Keto Blueberry Scones.

    I even have a previous recipe for this same cranberry orange flavor, in an easy drop scone recipe. That recipe lives on the Bob’s Red Mill website and is good, but I will be honest, I think this Keto Cranberry Orange Scones recipe is much better.

    Three low carb cranberry scones on a pewter plate on top of a red plaid napkin

    How to make Keto Cranberry Orange Scones

    I’ve made a lot of keto scones in my day. And by that I mean a lot. I daresay I have created more low carb scone recipes than any other blogger, and many other people have borrowed heavily on my recipes to create their own versions. So I know a thing or two about baking the best keto scones.

    1. I favor a combination of almond flour and coconut flour and I always always use Bob’s Red Mill. I know the ingredients are of the highest quality and will product the most consistent results. I have a deep and abiding trust in the Bob’s brand and I love what their company stands for too.
    2. This combination of flours works best for a good scone consistency, giving you both tenderness and that unique crumbliness.
    3. Scones aren’t meant to be overly sweet, so the sweetener can be kept to a minimum. But because cranberries are very tart, I added ⅓ cup of Swerve.
    4. The chilled butter in this recipe helps create a more flaky, tender scone than other recipes. It’s more of a traditional way of making scones too.
    5. I recommend chopping the cranberries up. At least cut them in half, if not in quarters. Because this recipe lacks gluten, the dough is fragile when unbaked and this will help you cut them more evenly.
    6. It’s also a good idea to use a large sharp knife and cut the dough straight down, as opposed to dragging the knife through the dough.
    7. The white chocolate drizzle is optional but it takes this cranberry orange scone recipe over the top. I used the Bake Believe white chocolate chips from Walmart but I finally got my hands on some of the ones from ChocZero and I am excited to try them out.
    Drizzling white chocolate over keto cranberry scones

    Want more keto scone recipes?

    • Mini Vanilla Bean Scones
    • Keto Pumpkin Scones
    • Ham & Cheese Scones
    • Lemon Ricotta Scones
    • Raspberry Scones
    • Strawberries and Cream Scones

    Cranberry Orange Scones – Keto Recipe

    Cranberry orange scones embody the best of the season. These almond flour scones are incredibly tender and bursting with flavor, with a sugar-free white chocolate drizzle. Keto and grain-free!
    4.65 from 14 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: cranberry orange scones
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 8 scones
    Calories: 208kcal

    Ingredients

    • 1 ¼ cups almond flour
    • ⅓ cup Swerve Sweetener
    • ¼ cup coconut flour
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ cup butter, chilled and cut into small pieces
    • 1 large egg
    • 2 tablespoon heavy whipping cream
    • 2 teaspoon grated orange zest
    • ½ teaspoon vanilla extract
    • ⅓ cup fresh cranberries, chopped
    • ¼ cup sugar-free white chocolate chips (optional)
    • ¼ ounce cocoa butter (optional)

    Instructions

    • Preheat the oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the baking mat.
    • In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture resembles coarse crumbs.
    • Stir in the egg, cream, orange zest, and vanilla extract until thoroughly combined. Gently fold in the chopped cranberries.
    • Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a very sharp knife to cut into 8 wedges, cutting straight down, rather than dragging the knife through the dough.
    • Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. Bake 20 to 25 minutes, until the edges are golden brown and the tops are firm to the touch.
    • Remove and let cool completely on the pan.
    • In a heatproof bowl set over a pan of barely simmering water, melt the white chocolate chips and the cocoa butter together until smooth. Drizzle over the cooled scones.

    Notes

    Nutritional counts include the white chocolate. 
    Without the white chocolate drizzle, each scone has 183 calories, 15.9g of fat, 6.7g of carbs, 3.3g of fibre, and 4.4g of protein. 
    Nutrition Facts
    Cranberry Orange Scones – Keto Recipe
    Amount Per Serving (1 scone)
    Calories 208 Calories from Fat 164
    % Daily Value*
    Fat 18.2g28%
    Carbohydrates 8.2g3%
    Fiber 4.8g19%
    Protein 4.4g9%
    * Percent Daily Values are based on a 2000 calorie diet.
    7.6K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Thomas says

      February 09, 2022 at 7:21 pm

      1 star
      Followed recipe exactly and the scones crumbled into a pile. No idea why? nothing was expired or old…

      bummed

      Reply
      • Carolyn says

        February 13, 2022 at 8:30 am

        So something went VERY wrong… did you happen to use coconut flour instead of almond flour? Or did you use almond flour that’s been defatted (very fine and powdery, vs just ground almonds)?

        Reply
        • Cathy says

          April 22, 2022 at 2:01 pm

          4 stars
          I had the same problem as Thomas… Though I did everything that I was supposed to and even after they were cool they break .. crumble apart. I was wondering, even though I used Bob’s Red Mill, it did say fine grind on it. Maybe that was the issue? If I add zanthium gum to the mix, would that be helpful at all? I really want to make this work. They taste absolutely amazing!

          Reply
          • Carolyn says

            April 22, 2022 at 3:46 pm

            No, it’s not the almond flour… that’s what I use. Maybe Xanthan gum would help but I think it’s a flour/butter ratio issue and maybe you need a touch more flour.

            Reply
            • Cathy says

              May 30, 2022 at 1:15 pm

              5 stars
              Thank you so much for responding Carolyn,
              I cut up my cranberries a little smaller. I added a scant eighth of a teaspoon of xanthian gum and I also was more mindful of my flour butter ratio as you suggested. I must say they turned out beautiful. I just made them this morning, they’re cooled now and they taste as fabulous as ever! They’re holding together beautifully.
              Thank you again so much for being so generous with your time and knowledge, this is definitely a winner recipe.

            • Carolyn says

              May 30, 2022 at 1:44 pm

              That’s great to hear!

    2. Britt Price says

      January 22, 2022 at 1:13 pm

      Could you use dried cranberries as a substitution in this recipe?

      Reply
      • Carolyn says

        January 22, 2022 at 3:54 pm

        Sure.

        Reply
    3. Becki Hernandez says

      December 31, 2021 at 8:18 pm

      5 stars
      These are incredible. Hubby has had me make them several times now and they winners. Thank you!

      Reply
    4. Rebecca says

      November 05, 2021 at 10:59 am

      Love your recipes! However, could you recommend a substitute for the coconut flour? Thanks

      Reply
      • Jeannette Belmont says

        January 10, 2022 at 12:08 pm

        Hello Carolyn!
        Ready to make these beauties today but wondering if I can sub the cocoa butter for coconut oil?
        Thanks!
        Jeannette

        Reply
        • Carolyn says

          January 10, 2022 at 2:39 pm

          Yes, that should be fine.

          Reply
    5. Jaime says

      December 23, 2020 at 12:30 pm

      5 stars
      I made these for a friend who is dairy free. I substituted Earth Balance soy free for the butter and almond milk for the heavy cream. I didn’t have any oranges to zest so I used 1.5 tsp of orange extract. For the glaze I didn’t measure but mixed powdered swerve with dribbles of almond milk and a couple of drops of vanilla until I got the consistency I wanted. They turned out amazing!

      Reply
    6. Violet says

      December 21, 2020 at 1:56 am

      I want to make this for new year’s. We don’t really eat oranges, so I would hate to zest one and waste the rest. Could I use orange extract here? If so, how much? Thanks Carolyn!

      Reply
      • Carolyn says

        December 21, 2020 at 9:09 am

        Sure, 1/2 a tsp to a full teaspoon, depending on the strength of your extract.

        Reply
    7. Nancy Camacho says

      December 20, 2020 at 2:21 pm

      I want to make the cranberry orange scones and wondered if I could use frozen cranberries and chop them up? I have all the others ingredients but not fresh cranberries only frozen?

      Reply
      • Carolyn says

        December 20, 2020 at 5:02 pm

        Yup, that works.

        Reply
    8. Linda says

      December 19, 2020 at 8:44 am

      These look and sound delicious. But how are they as leftover. I find all Kato bread items to be dry and tasteless as leftover. What am I doing wrong? I have wasted so much.

      Reply
      • Carolyn says

        December 19, 2020 at 7:05 pm

        They’re great as leftovers.

        Reply
    9. Rebecca says

      December 17, 2020 at 6:54 pm

      I just stumbled on this recipe and I want to try it, but between me and my husband we’re allergic to almost every non-sugar sweetener. Equal is the only one he can use, but that causes joint inflammation for me. I have liquid stevia that doesn’t effect me at all and has very little of an aftertaste, but it’s really potent. 16 drops is about the same as a little over 1.5 packets of Splenda. If I use this then the dough won’t have enough dry ingredients. Do you think it’s possible to modify the recipe enough that the dough comes out to the same consistency as yours without effecting the taste, or should I just go ahead and use regular sugar?

      Reply
      • Carolyn says

        December 17, 2020 at 8:23 pm

        I honestly cannot say for sure but I don’t think that the stevia in place of the Swerve is going to actually affect the wet/dry ratio. i think it’s worth a try!

        Reply
    10. Deborah Whitt says

      December 14, 2020 at 1:43 pm

      How do you store these? Could I make them Christmas Eve for Christmas breakfast?

      Reply
      • Carolyn says

        December 14, 2020 at 6:54 pm

        If you’re only making them the day before, they will be fine in a covered container on the counter.

        Reply
    11. Danielle says

      December 10, 2020 at 7:01 pm

      Hi Carolyn, thank you for great recipes, I made this a few days ago, amazing taste, but it was very fragile even when they were cool. I just wanted to ask it they are supposed to be that fragile?

      Reply
      • Carolyn says

        December 10, 2020 at 7:09 pm

        No, they really shouldn’t be. What brands of sweetener and almond flour did you use? Keto baked goods are always somewhat more fragile than traditional but you should be able to pick them up in one piece.

        Reply
        • Danielle says

          December 10, 2020 at 8:08 pm

          5 stars
          I used swerve confectioners and Kirkland brand almond flour and bob’s coconut flour. When they are cool, I have not that much problem lifting them, but if they get a bit warm, like room temperature, they become very crumbly.

          Reply
          • Carolyn says

            December 10, 2020 at 9:19 pm

            Could be your brand of almond flour, but also the scones themselves are supposed to have regular Swerve Sweetener, not powdered.

            Reply
            • Danielle says

              December 10, 2020 at 11:13 pm

              Oh!! I’m going to try it again with granular Swerve this time, thank you very much Carolyn! I love all of your recipes I’ve tried so far.

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