Keto Cranberry Orange Scones

Freshly baked cranberry scones on a baking sheet lined with white parchment paper.

These tender, buttery Keto Cranberry Orange Scones are bursting with bright citrus and tart cranberries. They make the perfect addition to brunch or afternoon coffee. And they are perfect for the holidays or any time of year!

Course Breakfast

Cuisine American

Keyword cranberry orange scones

Prep Time 20

Cook Time 25

Total Time 45

Servings scones

Calories 192kcal

Ingredients

1 1/4 cups almond flour
1/3 cup granular sweetener (erythritol-based sweeteners recommended)
3 tbsp coconut flour
3 tbsp unflavored whey protein powder or egg white protein powder
2 tsp baking powder
1/4 tsp salt
1/4 cup butter, frozen for 30 minutes
1 large egg
2 tbsp heavy whipping cream
2 tsp grated orange zest
1/2 tsp vanilla extract
1/2 cup fresh cranberries, chopped
1/3 cup powdered sweetener (optional)
1 tbsp orange juice (optional)

Instructions

Preheat the oven to 325ºF and line a large baking sheet with a silicone mat or parchment paper.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt. Grate the chilled butter over the dry ingredients and toss to combine.
Stir in the egg, cream, orange zest, and vanilla extract until the dough comes together. 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 18 to 23 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 small bowl, whisk together the powdered sweetener and orange juice. Add water or more orange juice a tiny bit at a time until a drizzling consistency is achieved. Drizzle over the cooled scones.

Notes

Frozen Cranberries: If using frozen cranberries, chop them up while they are still frozen so they don't squish as easily. You can add them to the dough thawed or still frozen after chopping.

Storage Information: Store the scones in a covered container on the counter for up to 4 days or in the fridge for up to 8 days. They can also be frozen for several months.

Nutrition