Orange Scones and Cranberry Scones
Scones are a traditional Scottish bread which are slightly sweet, and are served with tea widely around the world. For these scones, it is easy to make delicious variations by adding fruit to the batter. Scones are wonderful served with apple butter and a hot cup of tea.
- 2 cup 2 cup 2 cup Blanched Almond Flour
- 1/4 cup 1/4 cup 1/4 cup Arrowroot Flour, Plus 2 Tbsp
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 2 tsp 2 tsp 2 tsp Baking Powder
- 2 Tbsp 2 Tbsp 2 Tbsp Maple Syrup, Pure
- 1/4 cup 1/4 cup 1/4 cup Coconut Oil, Organic
- 1 1 1 Egg
- 1 1 1 Orange, Zest
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees.
- In a medium sized mixing bowl, combine almond flour, a quarter cup of arrowroot flour, salt, and baking powder.
- In a smaller mixing bowl, combine maple syrup, melted coconut oil, and one egg. Blend with a hand mixer until smooth.
- Pour wet ingredients into dry, and blend until all ingredients are evenly combined.
- To make the orange scones, add the orange zest. To make the cranberry scones, add 1 cup of dried cranberries in place of the orange zest.
- Add two tablespoons of arrowroot flour to the batter to thicken the dough.
- Line a baking sheet with parchment paper. Form dough into a ball. Place the ball of dough on the parchment lined baking sheet and flatten slightly.
- Carefully cut the dough into eight equal wedges, and bake at 350 degrees for 20 minutes.
If making Cranberry scones, add 1 cup dried cranberries in place of the orange zest.
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About This RecipeCupcakes & Muffins Dairy Free FODMAP Free Pescetarian Shellfish Free
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These look and sound fantastic! I’m so glad they’re low in sugars. I look forward to trying this recipe. You two do a knock out job of recipe development, food styling, and photography. How fun that you can work together as a couple doing something you both love and are good at that makes such a difference in other people’s lives! 😉
Made these this morning, though I subbed in lemon zest and dried cherries instead. And I used butter. And honey. BUT OTHERWISE, I SWEAR I FOLLOWED THE RECIPE. heh heh heh
Anyway, they taste great, but I wasn’t able to make your nice, tidy disk for slicing (the butter, maybe?). Wound up with something more like drop biscuits, but who cares? 🙂 They tasted great.
I think your nutrition calculator may be a bit off, though. Even at 6 servings, I’m calculating this more around 340 calories per scone. Normally I wouldn’t care, but we’re currently gestating a little one and the midwife wants me to be more cautious with my caloric intake. Anyway, these will make a great, proteiny snack during the week! Thank you!
This was my first attempt at Paleo baking, and these were amazing! I love the combo of cranberry and orange so I added both, absolutely delicious!
Paleo baking is always quite the experience – glad you enjoyed these!
I decided to do an apple cinnamon scone, so I chopped up half of a green apple into small pieces and added it in place of the orange zest/cranberries, and then I added 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ground ginger. I also subbed honey for the maple syrup, and did 3 T instead of just 2.
The result: Delicious! I highly recommend making this change if you like apple cinnamon things. 🙂
Great idea! Kara
That sounds fantastic, and I love your creativity! Thanks for letting me know your modifications turned out well! I’ll have to try it 🙂