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 ⅓ 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 – Keto Recipe
- 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)
- 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.