Before switching to a low carb lifestyle, one of my favorite pastimes was sitting in a coffee shop with my laptop or a friend, cradling a steaming latte and a scone. A lot has changed since then, but my love for scones sure hasn’t! I hope these keto-friendly cranberry-orange scones will remind you of your favorite coffee shop, as they do for me, every time I make them.
Author: Maya Krampf
Recipe type: Breakfast
Cuisine: American
Serves: 8 scones
Ingredients
2 cups (8 ounces) blanched almond four
⅓ cup erythritol
½ teaspoon baking powder
¼ teaspoon sea salt
¼ cup coconut oil, melted
2 tablespoons orange zest
½ teaspoon vanilla extract
1 large egg
½ cup (2 ounces) cranberries, fresh or frozen
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the almond four, 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 four 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 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart. Bake for 18 to 22 minutes, until golden.
Cool completely on the pan to frm up. (Scones will fall apart if you move them before cooling.)