Absolutely delicious! Keto Cranberry Orange Scones will be a new favourite of yours I am sure. I would never have thought to do this, but was very lucky to trial these and share them with you.
Honestly, I am a big fan of these tasty dairy free low carb scones. Bonus points they are ridiculously easy to make and less than 10 ingredients.
Included in Wholesome Yum Easy Keto Cookbook (now available) Maya really did create a winning recipe that those of us following a keto lifestyle will absolutely love.
The Ingredients
The ingredients in these very delicious keto cranberry scones can all be found in the supermarket. I will say this is the first time I have tried cranberries this way and to say I am a fan is an understatement. The cranberries really make this low carb scone recipe shine. They are a little tart and a little sweet and paired with the orange is a perfect food marriage.
Here is what you will need. Surprisingly this dairy free keto scone recipe. No butter, no cream or cheese that you find in lots of keto scone recipes.
- 2 cups almond flour or meal – I use blanched almond meal
- 1/3 cup erythritol
- 1/2 teaspoon baking powder – forever a fan of Bobs Red Mill
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil melted
- 2 tablespoons orange zest
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup cranberries fresh or frozen – I use frozen (from Woolworths) Have you tried our super tasty Low Carb Cranberry Sauce?
How to Make Keto Scones
The cranberry orange scones are pretty simple to make. I have included Maya’s original method, but also a Thermomix Keto Scone method as well for our thermie fans.
CONVENTIONAL METHOD
- Preheat the oven to 170℃ (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, erythritol, baking powder, and sea salt.
- In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg.
- Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. (The dough should be pliable and dense, but not crumbly; add a little more coconut oil, a teaspoon at a time, if it’s very dry.)
- Stir and press the cranberries into the dough.
- Place the dough onto the lined pan and form a disc shape, about 2-3 cm thick and 15 -18 cm in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 2-3 cm apart to form the scones.
- Bake for 18 to 22 minutes, until golden.
- Cool keto cranberry orange scones completely on the pan to firm up. (Scones will fall apart if you move them before cooling.)
More Great Recipes to Try
Here are just a few of my favourite keto dessert recipes. I have just a few (sooo many) I am sure you will find one or two to enjoy.
- Easy Keto Custard
- Baked New York Cheesecake
- Keto Vanilla Cake
- Keto Creme Caramel
- Sugar Free Monte Carlos
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Keto Cranberry Orange Scones
Ingredients
- 2 cups almond flour or meal
- 1/3 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil melted
- 2 tablespoons orange zest
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup cranberries fresh or frozen
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 170℃ (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, erythritol, baking powder, and sea salt.
- In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg.
- Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. (The dough should be pliable and dense, but not crumbly; add a little more coconut oil, a teaspoon at a time, if it’s very dry.)
- Stir and press the cranberries into the dough.
- Place the dough onto the lined pan and form a disc shape, about 2-3 cm thick and 15 -18 cm in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 2-3 cm apart.
- Bake for 18 to 22 minutes, until golden.
- Cool completely on the pan to firm up. (Scones will fall apart if you move them before cooling.)
THERMAL METHOD
- Preheat the oven to 170℃ (350°F). Line a baking sheet with parchment paper.
- Place coconut oil into mixing bowl and melt 1 minute/80℃/speed 1 if required.
- Add orange zest, vanilla, and egg to mixer bowl and mix 3 sec/speed 4.
- Add almond flour, erythritol, baking powder, and sea salt to mixing bowl and combine 10 sec/speed 4.
- Pour dough into a large bowl and press in cranberries. Follow from Step 6 above.
Notes
Store in the fridge for up to 4 days (for best quality). Alternatively, the scones can be frozen for up to 2 months. If using frozen cranberries (I got mine at Woolworths) add them while frozen and mix quickly. You can see mine did not bleed at all. Alternative serving suggestion. Drizzle with a little keto chocolate or a lemon glaze for variation.
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