Gluten-Free Cranberry Orange Almond Flour Scones
These tender, buttery scones combine tart cranberries with bright orange zest in a low-carb almond flour base. The Swerve sweetener keeps them keto-friendly while maintaining the classic scone texture. A silky sugar-free white chocolate drizzle adds an elegant finishing touch. Perfect for holiday brunches or afternoon tea, these scones offer all the comfort of traditional baking without the carbs. The almond and coconut flour blend creates a delicate crumb that holds together beautifully when cut into wedges.
Ingredients
- 1 ¼ cups almond flour
- ⅓ cup Swerve Sweetenererythritol1:1ketolow-carb
similar sweetness
- ¼ cup coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup butter, chilled and cut into small pieces
- 1 large egg
- 2 tbsp heavy whipping cream
- 2 tsp orange zest, grated
- ½ tsp vanilla extract
- ⅓ cup fresh cranberries, chopped
- ¼ cup sugar-free white chocolate chips
- ¼ ounce cocoa butter
Instructions
- 1
Preheat oven and line baking sheet with silicone mat, then lightly grease
- 2
Whisk together dry ingredients in large bowl
- 3
Cut in chilled butter using pastry cutter until mixture resembles coarse crumbs
- 4
Stir in egg, cream, orange zest, and vanilla until thoroughly combined
- 5
Gently fold in chopped cranberries
- 6
Turn dough onto prepared baking sheet and pat into circle
- 7
Cut into wedges using sharp knife, cutting straight down without dragging
- 8
Separate wedges on baking sheet using knife or offset spatula
- 9
Bake until edges are golden brown and tops are firm to touch
- 10
Cool completely on pan
- 11
Melt white chocolate chips and cocoa butter in heatproof bowl over simmering water
- 12
Drizzle melted chocolate over cooled scones
Tips
Keep butter very cold and cut it quickly into the flour to ensure flaky, tender scones with the best texture.
Cut straight down through the dough without twisting the knife to help scones rise evenly during baking.
Let scones cool completely before adding the chocolate drizzle to prevent melting and ensure clean presentation.
Good to Know
Store in airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Scones can be shaped and refrigerated overnight before baking. Add 2-3 minutes to baking time if baking from cold.
Serve at room temperature or slightly warm with coffee, tea, or sugar-free hot chocolate.
Common Mistakes
Avoid overworking the dough to prevent tough, dense scones
Don't drag the knife when cutting to ensure proper rise during baking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze these scones?
Yes, freeze baked scones for up to 3 months. Thaw at room temperature and add glaze just before serving for best results.
What if I don't have Swerve sweetener?
You can substitute with equal amounts of erythritol or monk fruit sweetener. Stevia works but use only 1-2 tablespoons as it's much sweeter.
How do I know when the scones are done?
Scones are ready when edges are golden brown and tops feel firm to touch. They should not look wet or doughy in center.