Ingredients:
- 2 cups almond flour (for a low-carb, gluten-free base)
- 2 tablespoons coconut flour (helps give structure)
- 2 teaspoons baking powder (make sure it’s gluten-free if needed)
- 1/4 teaspoon salt
- 1/4 cup erythritol (or sweetener of your choice, adjust to taste)
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (for a fresh citrus flavor)
- 1/2 cup fresh or dried unsweetened cranberries (use unsweetened dried cranberries to keep sugar low)
- 1/4 cup unsweetened almond milk (or any milk of choice)
- 1 tablespoon orange juice (optional for more orange flavor)
Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Prepare the dry ingredients:
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and erythritol. Make sure there are no lumps. - Cut in the butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your hands to cut the butter into the flour mixture until it resembles coarse crumbs. You can also use a food processor to do this quickly. - Add the wet ingredients:
In a separate bowl, whisk together the eggs, vanilla extract, orange zest, almond milk, and orange juice (if using). Add the wet ingredients to the dry mixture and stir until just combined. - Add the cranberries:
Gently fold in the cranberries, being careful not to overmix the dough. - Form the scones:
Transfer the dough to a lightly floured surface (using almond flour) and gently knead it just a few times to bring it together. Pat the dough into a circle about 1-inch thick. Use a sharp knife or a round biscuit cutter to cut the dough into 8 wedges (like a pizza) or round scones. - Bake:
Arrange the scones on the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on top and cooked through. - Cool and serve:
Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These scones are best enjoyed warm, with a cup of tea or coffee.
Tips:
- For extra sweetness, you can drizzle a little sugar-free glaze or sweetener mixed with almond milk over the top of the scones once they’re cooled.
- Frozen cranberries can also be used, just be sure to fold them in frozen to prevent the dough from getting too wet.
- Add-ins: Feel free to throw in a handful of chopped nuts (like walnuts or pecans) for extra texture.
These scones are a delicious, diabetic-friendly option that’s low in carbs and high in flavor! Perfect for a festive breakfast or snack.