The Best Low Carb Scones Recipe (Cranberry Orange)

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.

The Best Low Carb Scones Recipe (Cranberry Orange)

They are hard to resist with their tender crumb, melt-in-your-mouth flavor laced with butter and the bright flavor of cranberry orange.

A far cry from traditional scones that are made with wheat flour.

These low-carb scones offer you the best options for a healthy treat to have with a cup of coffee or afternoon tea and still stay on your keto diet.

The trick to keeping these low carb and gluten free is to use a combination of keto friendly flours of almond flour and coconut flour.

Made with simple ingredients, you will go crazy with flavor options and create your own healthy recipes from this base scone recipe.

This keto scone recipe is very versatile so you can control the carbs in it by what additions you use!

Move over grocery store scones and expensive scones from a coffee shop because these delicious keto scones will have you forgetting those sugar filled treats in no time!

My personal favorite is the cranberry orange scone as the soft cranberries in the warm scones with their pop of tartness is the best part and they fit into my low carb diet.

Keep reading for ideas on how to customize the flavor with extracts and additions.

What you need to make this Low Carb Scones Recipe

• Coconut flour
• Almond flour (plus extra for dusting)
• Sea Salt
• Powdered stevia
• Baking powder
• Keto brown sugar
• Monk fruit or erithrytol granulated sweetener
• Eggs; room temperature
• Heavy cream
• Vanilla extract
• Orange extract or Lemon Extract
• Frozen cranberries
• Melted Butter, or melted coconut oil

Let’s make some Keto Almond Flour Scones

First you need to prepare your baking tray by lining it with a silicone mat or piece of parchment paper.

Preheat your oven to 350F.

In a medium bowl combine your dry ingredients together.

Its important to combine almond flour with coconut flour with a whisk, including the sea salt, keto brown sugar substitute, powdered stevia and baking powder so you do not have any lumps.

Now in a large bowl whisk up all of your wet ingredients, including the extracts EXCEPT for the melted butter.

it is very different than other ways of making classic scones where you cut cold butter into the batter.

Just trust me that it works out this way with the melted butter added at the end and it is still delicious!

Adding in the butter at the end helps to prevent the coconut flour from absorbing all of it, reduces it from being a crumbly dough and keeps the butter flavor pronouced.

Now add your dry almond flour mixture to the large mixing bowl with the wet mixture and stir with a wooden spoon.

Take your time to fold it all together keeping it light and not compacted.

Now add in the melted butter, folding it in gently.

The last addition is to fold in your frozen cranberries gently, if you are using them.

Now on a cutting board or clean flat surface, sprinkle with 1/4 cup almond flour.

Gather your dough as best as you can into a large ball and place right in the middle of the almond flour dusted counter.

Let the dough rest for 10 minutes before patting out.

Now with a gentle patting motion, pat it out to about 2 inches thick disc shape.

You need to now cut the disc into 8 even triangles with a sharp knife.

Take your time doing this so you cut through the additions and do not tear them out of their triangle shape.

With a spatula or turner, gently move each one to your prepared baking sheet placing 2 inches apart form each other.

Now in a small bowl, whisk up an egg yolk for brushing onto the tops.

Its a great way to ensure the tops are a shiny golden brown.

If you want to really take these to the next level, sprinkle with additional monk fruit sweetener on top after the egg wash to give it that extra oomph!

Bake them for 25-30 minutes until golden brown and set.

Let them cool on the pan for 5 minutes before removing them to a wire rack to finish cooling.

You can of course leave them as is, or go extra and make a drizzle like I have done.

In a separate bowl, mix up all of the drizzle ingredients with a whisk until smooth.

Drizzle over the cooled scones.

If you allow it to dry, it will harden enough to be able to touch without smooshing.

The drizzle mixes up quickly and this is where if you used orange extract or lemon extract you can add in some orange zest or lemon zest.

This really takes the flavor profile to the next level and really adds a pop of flavor and color to your finished scones.

You could even use lemon juice or orange juice in place of the water in the drizzle recipe.

These almond flour keto scones keep for 3-4 days on the counter.

If they last any longer than that you can store in an airtight container in the fridge up to a week.

You can of course freeze them too!

The best way to do this is to place them in a single layer onto a baking sheet and freeze for one hour.

At this point you can then add them to a freezer bag for storage up to 1 month.

When I want to enjoy one on a busy weekday morning I just set it out first thing, then when I am ready to eat it shortly after, it is already thawed.

It is not a good idea to warm them up in the oven or airfryer unless they are un-glazed.

If you try to warm them up with glze on them it will taste just fine, but the glaze will melt off, so be prepared for that.

Here are some other ideas you can try next time for a low-carb diet

• Turn these into savory scones by adding in some garlic powder and possibly chives to enjoy with some soup or stew.
• Of course you can use fresh blueberries easily to change this easy scone recipe into keto blueberry scones.
• I have also made this almond flour scones recipe with sugar free chocolate chips and it was a success! Just add in the sugar free chocolate chips when it calls for the berries. Substitute in extra vanilla extract for the lemon extract.
• Instead of folding in fruit or chocolate, how about a crumbled protein bar like Keto Krisp Maple Caramel Bars and substitute maple extract and caramel extract for the extracts called for! These Keto Maple Caramel Scones are like a maple bar mixed with a soft scone! SO good!
• Try different flavors of extracts to change it up without adding to the carb count. What about mint plus sugar free chocolate chips! Or Pecan extract alone in the keto scones recipe and the drizzle which add 0 grams of carbs but give the flavor of the nuts.
• Try a caramel extract and finish it off with a pinch of salt on the top instead of the monk fruit to create a salted caramel scone.
• If you want to make these dairy free, just subsitute the heavy cream with almond milk.
• If you do not have heavy cream but can still eat dairy, just thin out 2 tablespoons of sour cream with a little warm water and whisk. Use 2 tablespoons per cup called for.
• You can also add in dots of cream cheese to the batter when it calls for you to fold in the fruit. Only use very cold, small bits so they hold up in the oven.

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!

Don’t forget to PIN the pinnable recipe card to your Pinterest board or print out the complete recipe card.

We are affiliates with various companies and earn a small commission from these companies when you purchase through my affiliate links.

This is at no extra cost to you.

Thank you for supporting my site and also purchasing through these links to help me to create new keto recipes for you to try!

I love it when you leave a comment with your results.

We all have our own ideas and ways of making recipes so you may share some new things I have not thought of!