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A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.
These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bite🤣
Now this recipe is ultra versatile as you can swap out extracts and swap out additions!
It is important to follow the steps as they are meant to be the way they are so you achieve the same results.
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Here is a picture after mixing and letting it rest 10 minutes.
Here is a picture after patting into shape and working in the cranberries.
Here it is after cutting.
Here they are on the pan.
I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.
Low Carb Cranberry Orange Scones
1/2 cup coconut flour
1/2 cup almond flour(plus extra for dusting)
1/4 tsp salt
1/8 tsp powdered stevia
2 tsp baking powder
3 Tbsp keto brown sugar
2 Tbsp monkfruit or erithrytol granulated sweetener
2 Lg eggs
1/2 cup heavy cream
2 tsp vanilla extract
3 tsp orange extract
1 cup frozen cranberries
1/2 cup butter; melted and cooled
*Optional: 1 egg whisked for brushing on
1/2 cup confectioners erithrytol
1/2 tsp vanilla
2 Tbsp heavy cream
5 tsp water
Preheat oven to 350F.
Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.
Mix dry ingredients into wet ingredients.
NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.
Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.
Brush tops with whisked egg and sprinkle with additional monkfruit.
Bake 30 min until almost firm and golden brown.
Whisk drizzle ingredients in a small bowl.
Once scones have cooled, drizzle with topping!
Keep in airtight container up to 5 days. Lasts longer in the fridge.
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