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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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October 20, 2019

Keto Cranberry Orange Scones

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

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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 1/3 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
5 from 10 votes
Print
Cranberry Orange Scones – Keto Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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!

Course: Breakfast
Cuisine: American
Keyword: cranberry orange scones
Servings: 8 scones
Calories: 208 kcal
Ingredients
  • 1 1/4 cups almond flour
  • 1/3 cup Swerve Sweetener
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter, chilled and cut into small pieces
  • 1 large egg
  • 2 tbsp heavy whipping cream
  • 2 tsp grated orange zest
  • 1/2 tsp vanilla extract
  • 1/3 cup fresh cranberries, chopped
  • 1/4 cup sugar-free white chocolate chips (optional)
  • 1/4 ounce cocoa butter (optional)
Instructions
  1. Preheat the oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the baking mat.

  2. 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.

  3. Stir in the egg, cream, orange zest, and vanilla extract until thoroughly combined. Gently fold in the chopped cranberries.

  4. 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.

  5. 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.

  6. Remove and let cool completely on the pan.

  7. 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.

Recipe 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.
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Filed Under: Low Carb, Muffins & Scones Tagged With: almond flour, cranberries, white chocolate

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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.

Reader Interactions

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Comments

  1. Katie says

    October 20, 2019 at 8:31 am

    This recipe looks amazing. Do you know if I could replace the Swerve with one of the Trim Healthy Mama sweeteners? Thanks

    Reply
    • Carolyn says

      October 20, 2019 at 8:48 am

      That shouldn’t be an issue but remember that they are more concentrated so use less.

      Reply
  2. Lori Strauch says

    October 20, 2019 at 10:01 am

    How many servings per recipe? Are the carbs shown net ; or do you subtract the fiber?

    Reply
    • Carolyn says

      October 20, 2019 at 3:47 pm

      The recipe states 8 scones. Carbs are total, but not including erythritol as it has zero carb impact.

      Reply
  3. Kate says

    October 20, 2019 at 11:15 pm

    Hope you will do a white chocolate comparison now that you have the ones from choczero.

    Reply
    • Carolyn says

      October 21, 2019 at 7:50 am

      I haven’t had a chance to bake with them yet!

      Reply
      • Kate says

        October 21, 2019 at 2:52 pm

        How do they taste out of the bag?

        Reply
        • Carolyn says

          October 21, 2019 at 5:33 pm

          They taste good. Again not like perfect (high carb) white chocolate, but close.

          Reply
  4. Amanda Grimes says

    October 21, 2019 at 6:21 pm

    Carolyn, what do you think about using your sugar-free dried cranberries in this recipe? Or should I stick with the fresh? I have both! Thanks!:)

    Reply
    • Carolyn says

      October 21, 2019 at 9:41 pm

      You certainly could, but typically cranberry scones use fresh cranberries. It’s really up to you!

      Reply
    • Christie F. says

      December 20, 2019 at 12:32 pm

      5 stars
      Perfect blend of tart and sweet. These scones are amazing. I made the recipe exactly as shown with choc zero white chocolate chips melted and drizzled. Yummy 🙂

      Reply
  5. Barbara Harris says

    October 23, 2019 at 6:08 am

    Really want to make this! Have spent an hour searching for sugar free white chocolate anywhere. Searched all the regular sites no luck.

    Reply
    • Carolyn says

      October 23, 2019 at 7:16 am

      There are two brands now. One, Bake Believe, is only available at Walmart. The other, ChocZero, is available through their website.

      Reply
      • Barbara Harris says

        October 27, 2019 at 6:45 am

        Not showing up at my Walmart and Choc Zeto is out of stock will just have to wait for them to become available.

        Reply
  6. Grace Holland says

    October 30, 2019 at 7:07 pm

    How do you think a cream cheese drizzle/frosting would taste in place of the white chocolate? I want to make these tonight and do not have any white chocolate 😳

    Reply
    • Carolyn says

      October 31, 2019 at 9:06 am

      It would be great!

      Reply
  7. Susi says

    November 8, 2019 at 4:19 am

    I would love to make these for Christmas baskets. Do they freeze well? If so, for how long?

    Reply
    • Carolyn says

      November 8, 2019 at 8:47 am

      They can freeze for a month or two but I would leave off the white chocolate drizzle until you are ready to put your baskets together.

      Reply
  8. Sarah says

    November 16, 2019 at 5:50 pm

    I made these scones this morning and they are amazing. So delicious! I used Allulose instead of Swerve. For the drizzle, I used a bit of coconut oil with the white chocolate chips for the drizzle. The cranberry and orange combo is so delicious! Thank you Carolyn!

    Reply
  9. Toni says

    November 20, 2019 at 9:45 am

    5 stars
    This is such a great fall treat! So yummy!

    Reply
  10. Stephanie says

    November 20, 2019 at 10:06 am

    5 stars
    These were delicious! I just love the cranberry and orange combo.

    Reply
  11. Matt Taylor says

    November 20, 2019 at 10:29 am

    5 stars
    I LOVE scones and these cranberry orange ones are amazing! Thanks so much for sharing! 🙂

    Reply
  12. Betsy says

    November 20, 2019 at 10:40 am

    5 stars
    Delicious! Can’t believe these are Keto friendly! Wow!

    Reply
  13. Rachael Yerkes says

    November 20, 2019 at 10:56 am

    5 stars
    these are fabulous!!

    Reply
  14. Lauri Hiltunen says

    November 28, 2019 at 9:37 am

    5 stars
    Happy Thanksgiving! Perfect breakfast while watching the Macy’s parade! I didn’t have white chocolate chips but a simple swerve, heavy cream drizzle with a drop of orange extract was delicious! Your recipes are definitely a go to for our keto family!

    Reply
    • Carolyn says

      November 28, 2019 at 10:08 am

      Glad you enjoyed them!

      Reply
  15. Marcie says

    December 15, 2019 at 8:26 pm

    Has anyone tried mixing the dough for these in a food processor?

    Reply
    • Carolyn says

      December 16, 2019 at 10:31 am

      I don’t think it’s necessary. You could, but you’re dirtying a piece of equipment that is a pain to clean!

      Reply
  16. Rhody Brown says

    March 21, 2020 at 4:25 pm

    Has anybody had an issue with this being so moist, you couldn’t cut them into individual scones? I followed the recipe to the the T!

    Reply
    • Carolyn says

      March 21, 2020 at 6:41 pm

      No one else has said that. In your case, I would add another tbsp or two of coconut flour.

      Reply
  17. Celeste says

    April 4, 2020 at 9:44 am

    How would I make this dairy free? Any suggestions? Thanks I love your recipes. Just lately I found out that I need to be dairy free. 😊

    Reply
  18. Judy says

    November 4, 2020 at 1:00 am

    Hi Carolyn,

    I have Lily’s white chocolate bar. How would I substitute for the white chips? I couldn’t figure out how many ounces you are using.

    Thank you!

    Judy the Baker

    Reply
    • Carolyn says

      November 4, 2020 at 8:44 am

      I think it’s 2 ounces.

      Reply
  19. Linda Ward says

    November 8, 2020 at 12:04 pm

    Fantastic recipe for scones! Thank you! Tried a different flavor combination to the basic scone recipe that you may like. Added 1 tablespoon finely chopped rosemary to the dry ingredients, shaped on pan, then made a small well on top of each scone for about 1/4 tsp. of favorite sugar free jam (I used strawberry) after cooled made a lemon juice,swerve drizzle over the top.
    Thanks to you I can now eat my favorite scones! Did realize need silicone mat rather than parchment to control browning.

    Reply
  20. Mark says

    November 21, 2020 at 5:29 pm

    5 stars
    I made this for breakfast today. The scones were amazing! Thank you for another great recipe!

    Reply
  21. 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.

  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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