The moment you walk into your kitchen while these Almond Flour Cranberry Orange Scones are baking, the warm, citrusy aroma envelops you like a cozy hug. The bright scents of fresh oranges and tart cranberries mingle in the air, drawing you closer to the oven like a moth to a flame. Picture that first bite: crisp on the outside, tender on the inside, with pockets of sweet-tart cranberries bursting with flavor. It’s the perfect treat to brighten up cold winter mornings or to share with friends at a cozy brunch.
I can’t help but think of a little café I used to frequent—each Sunday, my friends and I would gather around a tiny table, savoring scones just like these, while laughter filled the air and the clink of teacups created a comforting rhythm. Inspired by those memories, I’ve combined the delightful flavors of orange and cranberry in this easy scone recipe. You’re going to love whipping up these delicious treats in your own kitchen, soaking in all the fragrant joy. So, let’s get baking and fill your home with that irresistible aroma!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 33 minutes, perfect for a weekday breakfast or last-minute brunch
- Irresistible Flavor: The vibrant combination of sweet maple syrup and zesty orange will have your taste buds dancing
- Eye-Catching Appeal: Gorgeous golden edges and pops of ruby-red cranberries make them a feast for the eyes
- Flexible Serving: Perfect as a snack, breakfast treat, or even a festive addition to a holiday spread
- Diet-Friendly Options: Naturally gluten-free and dairy-free, these scones fit various dietary needs with ease
Ingredients You’ll Need
- 2 large eggs: Essential for binding and moisture; use room temperature eggs for the best results.
- ⅓ cup (78ml) avocado oil: Adds richness; can be substituted with melted coconut oil for a slight coconut flavor.
- ¾ cup (177ml) pure maple syrup: Sweetness from nature; honey can substitute for a different flavor profile.
- 2 tbsp (6g) orange zest: This fresh zest adds bright flavor; choose organic oranges for pesticide-free zest.
- 2 tsp pure vanilla extract: Enriches the overall flavor; if unavailable, pure almond extract is a lovely alternative.
- 4 cups (454g) almond flour: The base for a gluten-free scone; ensure it’s finely ground for the best texture.
- ¾ cup (100g) tapioca flour: Helps with texture and moisture absorption; can be replaced with arrowroot flour if needed.
- 2 tsp baking powder: Gives your scones a lovely rise; check the expiration date for effectiveness.
- ¼ tsp baking soda: Adds additional lift, especially beneficial for gluten-free recipes.
- 1 tsp sea salt: Enhances the flavors; don’t skip this for a well-balanced taste.
- 1 cup (140g) dried cranberries: Adds tartness to balance the sweetness; choose unsweetened for a healthier option.
- 1 cup (100g) powdered sugar: Used for drizzling; can omit or use coconut sugar for a darker glaze.
- 2 tbsp (30ml) water or orange juice: For the glaze, adding more citrus flavor; adjust based on desired consistency.
How to Make Almond Flour Cranberry Orange Scones
Preheat and Prepare: Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures even baking and easy cleanup. The anticipation will build as the oven preheats, perfecting your baking atmosphere.
Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, and sea salt until well blended. This step is crucial; it ensures that your scones will rise beautifully and maintain an airy texture.
Whisk Wet Ingredients: In a separate bowl, beat the eggs and then mix in the avocado oil, maple syrup, orange zest, and vanilla extract. The combination will create a fragrant base, making it hard not to sneak a taste before mixing!
Fold Together Gently: Pour the wet ingredients into the dry mixture, adding in the dried cranberries. Use a spatula to gently fold until just combined. Be careful not to overmix, as you want to keep those lovely flaky layers intact!
Shape and Cut: Turn the dough onto a lightly floured surface and gently press it into a 1-inch thick circle with your hands. Cut the dough into 12 wedges using a sharp knife or pizza cutter. This method helps keep the edges clean and ensures even baking.
Bake Until Golden: Transfer the scones onto the prepared baking sheet and bake for about 18 minutes, or until the edges are golden and a toothpick comes out clean. The magical aroma will fill your kitchen, signaling that deliciousness is on the way!
Prepare the Glaze: While the scones cool, whisk together the powdered sugar and water or orange juice in a small bowl until smooth. This glaze is a delightful finishing touch that adds a shiny, sweet finish.
Drizzle and Serve: Once the scones have cooled slightly, drizzle the glaze over them. Allow it to set for a few minutes before serving. Share with friends or treat yourself—either way, these scones are sure to impress!
Storing & Reheating
Store your Almond Flour Cranberry Orange Scones at room temperature for up to 3 days in an airtight container. If you need to keep them longer, pop them in the fridge for up to a week. For longer storage, freeze them in a single layer on a baking tray, then transfer to a freezer bag for up to three months. When you’re ready to enjoy, just reheat in a 350°F (175°C) oven for about 10 minutes until warmed through. Be prepared, as the texture might change slightly, but a warm scone is always a treat!
Chef’s Helpful Tips
- Avoid overmixing—this can lead to dense scones. Just mix until combined for that light, airy texture.
- Use room temperature eggs to help the mixture blend more thoroughly and create a fluffier scone.
- Timing is critical; check for doneness by examining the golden edges and doing the toothpick test.
- If your scones seem too crumbly, check the moisture level—adding a touch more oil can help bind them.
- Experiment with flavor by adding walnuts or chocolate chips for a fun twist.
- These scones can be made ahead and frozen; just glaze them after reheating.
You’ll love the delightful blend of flavors and textures in the Almond Flour Cranberry Orange Scones—they’re perfect for any occasion. Don’t hesitate to play around and make this recipe your own, adding your twist or beloved add-ins. Whether enjoyed with a warm cup of tea or as a bright addition to your breakfast table, these scones will surely please.
Recipe FAQs
Can I make these scones vegan?
Absolutely! To make them vegan, swap the eggs for a suitable egg replacer, like flaxseed meal mixed with water (1 tbsp flaxseed meal + 2.5 tbsp water per egg). The result will be just as delightful!
What if I don’t have tapioca flour?
Tapioca flour is used primarily for texture. If you don’t have it, you can substitute it with arrowroot flour or even use extra almond flour, though it may slightly change the scone’s texture.
Can I freeze the dough before baking?
Yes! You can freeze the scone dough. Shape and cut it, then freeze the individual scones on a baking sheet. After solidified, transfer them to a zip-top bag. Bake from frozen, adding a few extra minutes to the bake time.
How do I know when the scones are done baking?
Your scones are done when they are golden brown around the edges, and a toothpick inserted in the center comes out clean. The delicious aroma wafting through your kitchen is another good indicator—they’re calling your name!
PrintMore Breakfast Recipes
- Spring Brunch Board with Eggs, Pastries, Fruit & Dips
- Galentine’s Brunch Foods : Savory Mini Tartlets
- Breakfast Pigs in Cinnamon Rolls
- Eggnog French Toast Casserole
- Peanut Butter Caramel Apple Dip
Recipe Card
Almond Flour Cranberry Orange Scones
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 scones 1x
- Category: Baking
- Method: Oven
- Cuisine: American
Description
These Almond Flour Cranberry Orange Scones are a delightful treat, combining the zesty flavor of oranges with tart cranberries for a quick and wholesome breakfast or snack. Perfect for sharing at brunch or enjoying on a cozy morning!
Ingredients
- 2 large eggs
- ⅓ cup (78ml) avocado oil
- ¾ cup (177ml) pure maple syrup
- 2 tbsp (6g) orange zest
- 2 tsp pure vanilla extract
- 4 cups (454g) almond flour
- ¾ cup (100g) tapioca flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp sea salt
- 1 cup (140g) dried cranberries
- 1 cup (100g) powdered sugar
- 2 tbsp (30ml) water or orange juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together almond flour, tapioca flour, baking powder, baking soda, and sea salt.
- In a separate bowl, beat the eggs, then mix in avocado oil, maple syrup, orange zest, and vanilla extract.
- Fold the wet ingredients into the dry mixture, then gently fold in the dried cranberries.
- Turn the dough onto a lightly floured surface, press into a 1-inch thick circle, and cut into 12 wedges.
- Transfer the scones onto the baking sheet and bake for about 18 minutes or until the edges are golden.
- Whisk together powdered sugar and water or orange juice for the glaze, then drizzle over the cooled scones.
Notes
Use room temperature eggs for a fluffier scone.
If the dough seems too crumbly, add a bit more oil to bind it.
These scones can be frozen before baking for later enjoyment.
Nutrition
- Serving Size: 1 scone
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
