Description
These Almond Flour Cranberry Orange Scones combine a delightful blend of nutty almond flour, zesty orange, and sweet cranberries. Easy to prepare, they’re perfect for breakfast or a cozy snack at any time of the day!
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 the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, sift almond flour, tapioca flour, baking powder, baking soda, and salt together.
- In another bowl, whisk eggs, avocado oil, maple syrup, orange zest, and vanilla until frothy.
- Fold the wet mixture into the dry ingredients carefully until no dry flour remains.
- Add dried cranberries and fold them into the dough gently.
- Shape the dough into a disc about 1-inch thick on a floured surface.
- Cut the disc into 12 wedges and place them on the baking sheet.
- Bake for 16-18 minutes until golden brown.
- Prepare glaze and drizzle it over cooled scones.
Notes
Store in an airtight container for up to 3 days at room temperature.
For longer storage, refrigerate for a week or freeze for up to 3 months.
Reheat in a 350°F (175°C) oven for 5-7 minutes.
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 12g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg