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.
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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.
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.
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.
- 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.
- This combination of flours works best for a good scone consistency, giving you both tenderness and that unique crumbliness.
- 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.
- 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.
- 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.
- 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.
- 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.
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 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!
- 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)
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Preheat the oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the baking mat.
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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.
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Stir in the egg, cream, orange zest, and vanilla extract until thoroughly combined. Gently fold in the chopped cranberries.
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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.
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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.
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Remove and let cool completely on the pan.
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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.
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.
Katie says
This recipe looks amazing. Do you know if I could replace the Swerve with one of the Trim Healthy Mama sweeteners? Thanks
Carolyn says
That shouldn’t be an issue but remember that they are more concentrated so use less.
Lori Strauch says
How many servings per recipe? Are the carbs shown net ; or do you subtract the fiber?
Carolyn says
The recipe states 8 scones. Carbs are total, but not including erythritol as it has zero carb impact.
Kate says
Hope you will do a white chocolate comparison now that you have the ones from choczero.
Carolyn says
I haven’t had a chance to bake with them yet!
Kate says
How do they taste out of the bag?
Carolyn says
They taste good. Again not like perfect (high carb) white chocolate, but close.
Amanda Grimes says
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!:)
Carolyn says
You certainly could, but typically cranberry scones use fresh cranberries. It’s really up to you!
Christie F. says
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 🙂
Barbara Harris says
Really want to make this! Have spent an hour searching for sugar free white chocolate anywhere. Searched all the regular sites no luck.
Carolyn says
There are two brands now. One, Bake Believe, is only available at Walmart. The other, ChocZero, is available through their website.
Barbara Harris says
Not showing up at my Walmart and Choc Zeto is out of stock will just have to wait for them to become available.
Grace Holland says
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 😳
Carolyn says
It would be great!
Susi says
I would love to make these for Christmas baskets. Do they freeze well? If so, for how long?
Carolyn says
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.
Sarah says
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!
Toni says
This is such a great fall treat! So yummy!
Stephanie says
These were delicious! I just love the cranberry and orange combo.
Matt Taylor says
I LOVE scones and these cranberry orange ones are amazing! Thanks so much for sharing! 🙂
Betsy says
Delicious! Can’t believe these are Keto friendly! Wow!
Rachael Yerkes says
these are fabulous!!
Lauri Hiltunen says
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!
Carolyn says
Glad you enjoyed them!
Marcie says
Has anyone tried mixing the dough for these in a food processor?
Carolyn says
I don’t think it’s necessary. You could, but you’re dirtying a piece of equipment that is a pain to clean!
Rhody Brown says
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!
Carolyn says
No one else has said that. In your case, I would add another tbsp or two of coconut flour.
Celeste says
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. 😊
Judy says
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
Carolyn says
I think it’s 2 ounces.
Linda Ward says
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.
Mark says
I made this for breakfast today. The scones were amazing! Thank you for another great recipe!
Danielle says
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?
Carolyn says
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.
Danielle says
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.
Carolyn says
Could be your brand of almond flour, but also the scones themselves are supposed to have regular Swerve Sweetener, not powdered.
Danielle says
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.
Deborah Whitt says
How do you store these? Could I make them Christmas Eve for Christmas breakfast?
Carolyn says
If you’re only making them the day before, they will be fine in a covered container on the counter.
Rebecca says
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?
Carolyn says
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!
Linda says
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.
Carolyn says
They’re great as leftovers.
Nancy Camacho says
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?
Carolyn says
Yup, that works.
Violet says
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!
Carolyn says
Sure, 1/2 a tsp to a full teaspoon, depending on the strength of your extract.
Jaime says
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!