Soft, crumbly, lightly sweet, and bursting with cranberry and citrus flavor — all while being low-carb and sugar-free! These scones make the perfect guilt-free breakfast or snack for anyone watching their blood sugar.
Ingredients:
2 cups almond flour
¼ cup coconut flour
⅓ cup granulated sugar substitute (such as erythritol, allulose, or monk fruit)
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs
⅓ cup heavy cream
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon orange zest
½ teaspoon orange extract (optional, for stronger flavor)
½ cup fresh or frozen cranberries, chopped
(do not thaw if using frozen)
Optional Sugar-Free Glaze:
½ cup powdered sugar substitute
1–2 tablespoons orange juice (or heavy cream if preferred)
½ teaspoon vanilla extract
Directions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, coconut flour, sugar substitute, baking powder, and salt.
- In another bowl, whisk eggs, heavy cream, melted butter, vanilla extract, orange zest, and orange extract.
- Pour wet ingredients into dry ingredients and mix gently until combined.
- Fold in chopped cranberries.
- Place dough onto prepared baking sheet and shape into a round disk about 1 inch (2.5 cm) thick.
- Use a knife to cut the disk into 8 scones, slightly separating each piece.
- Bake for 20–25 minutes, or until lightly golden around the edges.
- Let cool completely before glazing (if using).
For the Sugar-Free Glaze:
- Whisk together powdered sugar substitute, orange juice (or cream), and vanilla until smooth.
- Drizzle over cooled scones.
Tips:
Do not overbake — they stay soft when removed from the oven and firm up as they cool.
Replace cranberries with blueberries or raspberries for variety.
For extra moisture, add 1 tablespoon sour cream to the dough.
🧊 Storage:
Store at room temperature for 2–3 days
Refrigerate up to 1 week
Freeze up to 2 months; thaw at room temperature
enjoy