Description
These Almond Flour Cranberry Orange Scones stand out with their bright flavors and easy preparation. Perfect for breakfast or a midday treat, they’re gluten-free and packed with taste.
Ingredients
Scale
- 2 large eggs
- â…“ cup avocado oil
- ¾ cup pure maple syrup
- 2 tbsp orange zest
- 2 tsp pure vanilla extract
- 4 cups almond flour
- ¾ cup tapioca flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp sea salt
- 1 cup dried cranberries
- 1 cup powdered sugar
- 2 tbsp water or orange juice
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk together almond flour, tapioca flour, baking powder, baking soda, and sea salt in a bowl.
- In another bowl, whisk eggs, avocado oil, maple syrup, orange zest, and vanilla extract.
- Combine the wet and dry mixtures gently until just mixed, then fold in cranberries.
- Turn the dough onto a floured surface, shape into a circle, and cut into 12 triangles.
- Bake for 18-20 minutes until golden, let cool on a wire rack.
- Prepare the glaze by whisking powdered sugar with water or orange juice and drizzle over scones.
Notes
For vegan scones, use flax eggs instead of regular eggs.
Store leftover scones in an airtight container for up to 3 days at room temperature.
For longer storage, freeze in a single layer and transfer to a freezer bag.
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 12g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg