Description
These Almond Flour Cranberry Orange Scones boast a delightful blend of sweet cranberries and zesty orange, making them an irresistible treat. Quick and easy to prepare, they’re gluten-free and perfect for breakfast or a cozy snack any time of the day.
Ingredients
Scale
- 2 large eggs
- ⅓ cup (78ml) avocado oil
- ¾ cup (177ml) pure maple syrup
- 2 tbsp (6g) orange zest
- 2 tsp pure vanilla extract
- 4 cups (454g) almond flour
- ¾ cup (100g) tapioca flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp sea salt
- 1 cup (140g) dried cranberries
- 1 cup (100g) powdered sugar
- 2 tbsp (30ml) water or orange juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, tapioca flour, baking powder, baking soda, and sea salt.
- In another bowl, whisk eggs, avocado oil, maple syrup, orange zest, and vanilla until combined.
- Combine wet and dry ingredients and gently fold in dried cranberries until just mixed.
- Scoop mixture onto prepared baking sheet, leaving space between each scone.
- Bake for about 18 minutes or until golden brown; scones should spring back when pressed.
- Prepare the glaze by mixing powdered sugar with water or orange juice until smooth.
- Drizzle glaze over warm scones and enjoy.
Notes
Store scones in an airtight container for up to 3 days at room temperature, or refrigerate for a week.
Freeze scones for up to 3 months; reheat in a preheated oven.
Avoid overworking the dough to keep scones light and flaky.
Nutrition
- Serving Size: 1 scone
- Calories: 218
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg