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Keto Cranberry Orange Scones Recipe

Soft, buttery Keto Cranberry Orange Scones made with almond flour, unsweetened cranberries, and fresh orange zest. This low-carb, gluten-free recipe is perfect for a keto diet breakfast, snack, or brunch. Easy to make and full of flavor.

Ingredients

Scale

For the Scones:

  • 2 cups fine almond flour
  • ¼ cup erythritol or monk fruit sweetener
  • 1 tsp baking powder
  • ½ tsp salt
  • Zest of 1 large orange
  • 2 tbsp fresh orange juice
  • 1 large egg
  • 4 tbsp cold butter, cubed
  • ½ cup unsweetened dried cranberries (or fresh, chopped)
  • 1 tsp vanilla extract

For the Glaze (optional):

  • 2 tbsp powdered erythritol
  • 12 tsp fresh orange juice

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix almond flour, erythritol, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use your hands or a pastry cutter to “cut” the butter into the flour until the mixture looks crumbly.
  4. In a separate bowl, whisk together the egg, orange zest, orange juice, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until a dough forms.
  6. Fold in the unsweetened cranberries. If the dough feels sticky, sprinkle a little extra almond flour.
  7. Shape the dough into a circle about 1 inch thick on parchment paper. Cut into 8 equal wedges.
  8. Place the wedges on the baking sheet, spacing them slightly apart.
  9. Bake for 18–22 minutes, or until the edges are golden and the tops look set.
  10. Allow the scones to cool for 5 minutes on the sheet, then transfer to a wire rack.
  11. For the glaze, mix powdered erythritol and orange juice until smooth. Drizzle over the cooled scones.

Notes

  • Use fine almond flour for the best texture. Almond meal can make the scones gritty.
  • If using fresh cranberries, chop them first to distribute them evenly.
  • Store in an airtight container at room temperature for 2 days or in the fridge for up to a week.
  • Freeze for up to 3 months; reheat in the oven at 300°F for 10 minutes.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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