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Cranberry-Orange Scones

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

Ingredients

Scale

Instructions

  1. Preheat oven to 350-degrees and line 2 baking sheets with parchment or silicone mats.
  2. In a large bowl, whisk together dry ingredients (almond flour through salt).
  3. 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.
  4. 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.
  5. 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).
  6. Bake another 7-10 minutes or until just starting to get golden.
  7. Enjoy with your favorite scone-y condiments!

Notes

Note: If you do not have cassava flour, replace with additional coconut flour

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