You've heard of hot cross buns but have you ever had hot cross scones? These keto scones are easy to make with all the delicious flavor of the classic buns!
Preheat the oven to 325F and line a baking sheet with a silicone liner or parchment paper.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, cinnamon, salt, cloves, and nutmeg.
Using a pastry cutter or two sharp knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, cream, and orange zest, until thoroughly combined. Stir in the chopped dried cranberries.
Roll the mixture into 2 inch balls and place on the prepared baking sheet. Press down to about 1 inch thick and brush the tops with the melted butter.
Bake 25 to 30 minutes, until nicely browned and just firm to the touch. Remove and let cool completely on the pan.
Icing
Whisk together the sweetener, cream, and vanilla. Place in a ziploc bag with the tip cut off and pipe a cross over the top of each scone.