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Orange Cranberry Scones

After the raging success of the now infamous Cheesy Biscuits I made for you a while back, I thought you might like a sweeter, more dessert-like option; and – since I believe they are highly underrated – cranberries immediately sprang to mind.  I happened to have an orange or two floating around the place, so I threw one of those in, too.  And thus Orange Cranberry Scones came into existence. Then I ate them all.  Well, I can’t be giving you anything that hasn’t been thoroughly taste-tested, now can I?  Now, while we know that the things that make us fat the fastest are all the things that are not in these scrumptious scones, I would not recommend eating an entire batch of these in one day.  I’d spread the love out over several days.  Or share them with people you adore.  Or both.

Orange Cranberry Scones | Carrie Brown

Here’s what an unassuming non-ketoer messaged me upon sampling one of these delicious Orange Cranberry Scones.

M: That was fantastic!!! thanks :-D

Carrie:  They were an experiment, were they OK?

M: very good :-)  simply sinful!!!!!!!!!!!!! :-D

Carrie: ha! Not a bad review given they are wheat-free, grain-free, gluten-free, dairy-free, sugar-free, and unhealthy-fat-free ;-)

M: WOW!!!!  woulda never guessed.  amazing.

These Orange Cranberry Scones taste like the holidays. But they also taste like summer. And they give you a chance to eat one of our most underrated berries all year long. I’m a big cranberry fan and I think these tart little gems of the berry world should go mainstream. Who’s with me?!

Orange Cranberry Scones | Carrie Brown

So what are you waiting for? Whether it’s cold and wintry where you are or the middle of summer, Orange Cranberry Scone deliciousness is just 25 minutes away.

PS. Fluted cutters make them look prettier, that’s all.


Orange Cranberry Scones

Author: Carrie Brown| Prep time:  10 mins   |   Cook time: 15  |   Total time: 25 mins |  Serves: 8 – 10

What You Need

  • 9 oz / 250g almond flour (NOT almond meal)
  • 3 TBSP xylitol OR erythritol
  • 2 tsp baking powder
  • 1 TBSP konjac flour / glucomannan powder
  • 2 TBSP gelatin
  • ½ tsp sea salt (For the best salt and a 15% discount use code: carriebrown)
  • 2 oz / 55g butter, cold and cut into small pieces
  • 3 oz / 85g unsweetened dried cranberries, chopped
  • Rind of one orange
  • 2 eggs, beaten
  • 2 TBSP unsweetened almond milk
  • Beaten egg to glaze

What You Do

  1. Put almond flour, xylitol, baking powder, konjac flour, powdered gelatin, sea salt, and butter in a food processor and pulse until it resembles fine breadcrumbs. Do not over process!
  2. Turn pulsed mixture into a bowl, add the chopped cranberries and orange rind, and mix.
  3. Beat the eggs with the almond milk and add to the bowl.
  4. Mix until a dough forms.
  5. Knead dough lightly.
  6. Roll out dough to 1” thick and cut out scones with the metal cutter of your choice.
  7. Place on baking sheet and brush with a beaten egg.
  8. Bake at 350F for 15 – 18 minutes until golden brown.

Top Recipe Tips

  • Slather them with butter or eat them naked.
  • Store them in layers with parchment paper between them in an airtight container.

Helpful Cooking and Recipe Links

Podcast Episodes and YouTube Videos



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  • freidiaHello Carrie,

    I was wondering if you have a cracker recipe? Something that could be changed up if one liked. Say by adding rosemary or maybe something else. A good solid basic recipe. Thank you, freidiaReplyCancel