Have I mentioned that I just LOVE this time of year?! Baking when it’s cold (well, cool) outside makes me feel all warm and fuzzy inside. And, when I have good-smelling things coming out of the oven like these Cranberry-Orange Scones, it’s even better! These are simple to make but fantastic to eat. They are equally fabulous with grass-fed or vegan butter and fruit-only preserves as they are slathered with nut butter or my Coconut Whipped Cream. Enjoy!

Cranberry-Orange Scones

Yield: 24 Small Scones 1x
Category: Breakfast
Cuisine: American, British

Print Recipe

Ingredients

Scale

3 Cups Blanched Almond Flour
1/4 Cup Coconut Flour
1/4 Cup Cassava Flour (see note)
2 TB Baking Powder
1/2 tsp Salt
6 TB 100% Pure Maple Syrup
1 1/2 Cup Dairy-Free Yogurt (unsweetened), kept cold
2 TB Vanilla Extract
Zest of 1 Large Orange
1/2 Cup Dried Cranberries (unsweetened or juice-sweetened)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350-degrees and line 2 baking sheets with parchment or silicone mats.
In a large bowl, whisk together dry ingredients (almond flour through salt).
In another large bowl, combine wet ingredients (maple syrup through orange zest) and whisk until emulsified. Gradually add dry to wet and stir until fully combined. Stir in dried cranberries.
Divide batter into 4 and pat into balls to place on baking sheets (2 per sheet). With damp hands, pat balls down into discs and score with a knife so that each disk makes 6 scones. No need to separate at this point.
Bake for 15 minutes then pull trays out, one at a time, re-scoring and carefully separating scones just enough so that they don’t touch while baking (I pull them out with a pie server, as I find I get less breakage that way).
Bake another 7-10 minutes or until just starting to get golden.
Enjoy with your favorite scone-y condiments!

Cranberry-Orange Scones