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.
one 3-inch scone (~2 ounces)
21 g fat
9 g total carbs
4 g net carbs
6 g protein
MAKES 8 SCONES
2 cups (8 ounces) blanched almond flour
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
HOW TO MAKE:
- Preheat the oven to 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 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 firm up. (Scones will fall apart if you move them before cooling.)
TIPS & VARIATIONS
• Make sure to use blanched, finely ground almond flour for the best texture.
• If using frozen cranberries, do not thaw them first. Otherwise the scones will be too wet.
• To avoid the hassle of zesting an orange, you can use ½ or 1 teaspoon orange extract instead, depending on its potency.
• If you are not dairy-free, butter works as a substitute for coconut oil.