I developed a fuss-free, low-carb gluten-free Cranberry Orange Scones recipe that recreates coffee shop quality using pantry-friendly ingredients.

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I make Keto Cranberry Orange Scones when I want something that feels like a treat but won’t derail my day. With almond flour and a bright hit of orange zest they have that bakery bite that surprises everyone.

They crumble just enough, stay tender, and the cranberries pop with tiny bursts of tartness. I bring them to friends and most people guess they came from a shop, not my messy counter.

Theyre perfect for a Keto Diet Breakfast or for anyone following a Low Carb Low Sugar plan, even if I overbake one batch now and then.

Ingredients

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Almond flour: nutty, low carb, adds protein and fiber, keeps scones tender and moist.
Coconut flour: absorbent, adds fiber and mild coconut flavor, can dry scones if overused.
Erythritol: granular sweetener, zero net carbs, brings sweetness without sugar spike, can cool taste.
Cranberries: tart bursts of color, provide vitamin C and antioxidants, balance the sweet glaze.
Orange zest: zippy citrus oils give bright aroma and flavor, cuts through rich buttery notes.
Butter: cold butter gives rich flavor and kinda flaky texture, use chilled for better crumb.
Heavy cream or sour cream: adds fat and moisture, keeps scones tender and silky.

Ingredient Quantities

2 cups almond flour, finely ground

1/4 cup coconut flour

1/3 cup granulated erythritol or other granular keto sweetener (add more if you like it sweeter)

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon xanthan gum

2 teaspoons orange zest (from about 1 medium orange)

2 large eggs, cold

1/3 cup cold heavy cream or full fat sour cream

6 tablespoons cold unsalted butter, cut into small cubes

1/2 cup fresh or frozen cranberries, roughly chopped

1 teaspoon vanilla extract

For the glaze 1/2 cup powdered erythritol (confectioners style)

For the glaze 1 to 2 tablespoons fresh orange juice

Optional egg wash 1 beaten egg mixed with 1 tablespoon heavy cream

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; keep all wet ingredients and the butter cold until ready so the scones get flaky.

2. In a large bowl whisk together 2 cups finely ground almond flour, 1/4 cup coconut flour, 1/3 cup granulated erythritol, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/4 tsp xanthan gum and 2 tsp orange zest.

3. Cut 6 tablespoons cold unsalted butter into small cubes and either grate it on a box grater or rub it into the dry mix with fingers or a pastry cutter until the mixture looks like coarse crumbs with pea sized pieces of butter.

4. Toss 1/2 cup chopped cranberries in a tablespoon of the almond flour mixture or coconut flour so they don’t sink or bleed into the dough, then stir them into the dry mix.

5. In a separate bowl whisk 2 cold large eggs, 1/3 cup cold heavy cream or full fat sour cream and 1 tsp vanilla extract; pour into the dry mixture and gently fold until it just comes together. Don’t overmix; it will be slightly sticky but hold shape. If dough seems too dry add a tablespoon of cream, too wet add a teaspoon of almond flour.

6. Turn the dough onto a piece of parchment, press into a 7 to 8 inch round about 1 inch thick, then chill in the fridge 10 to 15 minutes to firm up. This helps keep the scones tall.

7. Using a sharp knife cut the round into 8 wedges and transfer them to the prepared sheet, spacing a couple inches apart; brush tops with the optional egg wash (1 beaten egg mixed with 1 tablespoon heavy cream) if you want a golden top.

8. Bake in the center of the oven for 15 to 18 minutes or until lightly golden and a toothpick comes out clean, then let cool on the sheet for 10 minutes.

9. While they cool make the glaze by whisking 1/2 cup powdered erythritol with 1 to 2 tablespoons fresh orange juice until smooth and drizzly; adjust juice for thinner or thicker glaze. Drizzle over warm scones and let set a few minutes before serving.

10. Tips: use frozen cranberries straight from the freezer if you like, keep everything cold for flakier texture, grate frozen butter for speed, and add extra granulated erythritol to the dough if you want sweeter scones.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Baking sheet plus parchment paper
3. Mixing bowls, one big for dry and one small for wet
4. Measuring cups and spoons
5. Box grater or pastry cutter to work the cold butter
6. Whisk and a rubber spatula for folding
7. Sharp knife and cutting board to slice the scone round
8. Pastry brush for the egg wash
9. Toothpick or cake tester to check doneness

FAQ

Can I use frozen cranberries? Yes, totally. Add them frozen and roughly chopped so they dont bleed all over the dough, and toss them lightly in a teaspoon or two of coconut flour so they dont make the dough soggy.

My scones are crumbly, how do I fix that? Cold butter and minimal handling help, but if theyre still too crumbly add 1 extra egg or 1 to 2 tablespoons more heavy cream, press the dough together firmly and dont overmix. Xanthan gum in the recipe helps bind, you can add a tiny bit more but only 1 4th teaspoon at a time.

Can I make these dairy free? Yes, but expect a different texture. Swap the butter for chilled coconut oil or a dairy free block style butter, and use full fat canned coconut cream for the heavy cream. For the glaze use powdered erythritol and orange juice as written.

What sweetener can I use instead of erythritol? Monk fruit erythritol blends, allulose, or Swerve all work. Use a powdered version or blitz granulated into powder for the glaze. Note allulose browns more and can make the scones a bit softer.

How should I bake and get them taller and fluffier? Bake at 350 F for about 18 to 22 minutes until golden, or 325 F for a few extra minutes for larger scones. Keep the butter very cold and dont overwork the dough, and you can add 1 extra teaspoon baking powder for a bit more lift.

How do I store or freeze them? Store at room temp in an airtight container for up to 2 days or in the fridge up to 5 days. Freeze cooled baked scones up to 3 months, wrapped tightly. Reheat from frozen in a 300 F oven for 10 to 15 minutes until warmed through.

Keto Cranberry Orange Scones Recipe Substitutions and Variations

Almond flour: swap with sunflower seed flour, 1:1 by volume. Great nut-free option, it can turn slightly green when mixed with baking soda or eggs but it’s just color, tastes fine.
Coconut flour (1/4 cup): replace with 1/2 to 3/4 cup extra almond flour plus 1 extra egg or 1 to 2 tbsp more liquid since coconut flour soaks up lots of moisture.
Granulated erythritol: use a 1:1 monk fruit sweetener or an erythritol/stevia blend. Sweetness and cooling effect vary so start with a little less, taste and add if needed.
Heavy cream / full fat sour cream: use 1/3 cup full‑fat Greek yogurt or 3 tbsp softened cream cheese thinned with a splash of water/cream to make 1/3 cup. Keeps the dough rich and low carb.

Pro Tips

1) Keep everything ice cold, and once you shape the wedges flash chill them in the freezer for 5 to 8 minutes before baking. It firms the butter quickly so the scones rise taller and stay flaky, just dont let them freeze solid.

2) If you want faster, more even butter distribution grate the butter while frozen or give the dry mix 6 to 8 quick pulses in a food processor. Stop as soon as you see pea sized bits, overprocessing makes a dense crumb.

3) To avoid gritty glaze or crystalized sweetness, pulse the granular erythritol into a finer powder for the glaze or use confectioners style; warm the glaze a few seconds in the microwave if it looks grainy and whisk smooth before drizzling.

4) For clean slices and pretty edges use a very sharp knife and wipe the blade between cuts, or warm the knife under hot water then dry it first. That little trick saves crumbs and keeps the wedges from tearing.