Cranberry-Orange Scones

We’re coming up on the holidays and I love to make baked goods with cranberry and orange this time of year.  These scones are on my agenda today.  This is basically my Blueberry Scone recipe with the logical ingredient changes for Fall.  Some people frost scones, but we prefer ours unfrosted.  Fast forward:  These are delicious and I think my readers will enjoy them.  I just keep a batch in the fridge and set them out to come to room temperature an eat.  But you can slightly warm them up if you prefer.  Yummy!


2 large eggs, beaten

1 T. fresh squeezed orange juice

1½ T. orange zest

2 T. unsalted butter, melted

1 c. fresh cranberries, chopped in processor

1 c. Splenda or equivalent sweetener of choice

¼ tsp. salt

1½ tsp. baking powder

1 T. coconut flour

1½ c. almond flour

½ c. plain whey protein powder

DIRECTIONS:  Preheat oven to 350º.  Melt the butter over low heat on the stove in a small saucepan.  In a medium bowl, place the orange zest and orange juice.  Add the eggs and beat.  Add the melted butter next and again beat with a spoon.  Add the cranberries next and stir.  Measure all dry ingredients into the bowl on top of the wet ingredients and work the wet and dry together until all forms a solid mass of thick dough.  I formed 6 large scones with my dough, rendering the nutritional stats shown below (a little high in carbs making just 6 scones).  You might prefer to make 7 smaller scones to cut the carb count. I’ll give the full dough recipe numbers so you can calculate yours based on how many you decide to make.

Using a rubber spatula, divide the dough into the number of scones you want to make.  Foll slightly, then flatten slightly and place either on parchment-lined or silicone sheet lined baking pan.  Pop into hot 350º oven for about 20 minutes or until firm in the center and lightly browned around the edges.  Remove and cool (traditionally not eaten hot) so they will achieve the proper “short” texture.

NUTRITIONAL INFO:  For 6 large scones, each scone will contain:

354 cals, 28g fat, 15.71g carbs, 5.4g fiber, 10.31g NET CARBS, 18.2g protein, 238 mg sodium  (carbs can be cut using liquid sweetener of choice)

ENTIRE BATCH DOUGH CONTAINS:  2123 cals, 167.8g fat, 94.3g carbs, 32.4g fiber, 61.9g NET CARBS, 109.4g protein, 1427 mg sodium


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