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
Scale
- 2 large eggs
- â…“ 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