I’ve never been shy about how much I adore scones. I believe I have adored them ever since I was a young reader of Enid Blyton’s Famous Five books. As opposed to currently, scones weren’t something you could find at every bakery and coffee shop. I then requested that my mother make me some scones, and she was pleased to comply.
Hence, an obsession was created. Let me just say that you should be obsessed with these keto cranberry orange scones.
IS IT POSSIBLE TO MAKE SCONES KETO-FRIENDLY?
Thank goodness making scones with keto ingredients like almond and coconut flour is so simple. After I realized it, I developed into a keto scone-making MACHINES!
Having Cinnamon Roll Scones, one of my very first keto scones recipes. They have shown to be durable over time! Following that, I experimented and toyed around, creating several delectable scone recipes, like Peanut Butter and Chocolate Scones, Maple Pecan Scones, and traditional Keto Blueberry Scones.
I even have an old recipe for drop scones that uses the same cranberry orange flavor. Although that recipe, which can be found on the Bob’s Red Mill website, is tasty, I’ll be honest and say I think this one is much superior.
KETO CRANBERRY ORANGE SCONES RECIPE
In my time, I’ve baked a lot of keto scones. And I do mean a lot by that. I hazard a guess that I’ve published more low carb scone recipes than any other blogger, and a lot of other people have substantially modified my recipes to make their own. I therefore have some knowledge about how to make the best keto scones.
- I like to mix almond flour with coconut flour, and I almost always use Bob’s Red Mill products. I am confident that the ingredients are of the greatest calibre and will yield the most reliable outcomes. I firmly believe in the Bob’s brand, and I also adore the values that the business upholds.
- For a proper scone consistency, this mixture of flours works well, providing you both tenderness and that special crumbliness.
- Scones shouldn’t be excessively sweet, so use as little sweetness as possible. But I also used a third cup of Swerve because cranberries are so tart.
- In contrast to previous recipes, the cold butter in this one contributes to a more flaky, soft scone. It’s also a more conventional method of creating scones.
- It’s best to cut the cranberries. If not into quarters, then at least into halves. Due to the absence of gluten in this recipe, the dough is delicate while unbaked, making it easier for you to cut them more uniformly.
- It’s also a good idea to cut the dough straight down with a large, sharp knife rather than dragging it through the dough.
- Although the white chocolate drizzle is optional, it elevates this recipe for cranberry orange scones.
- I previously used Walmart’s Bake Believe white chocolate chips, but I’ve recently acquired some from ChocZero and can’t wait to give them a try.
Keto Cranberry Orange Scones
- 14 ounces of almond flour
- Cocoa butter, 14 ounce (optional)
- 1/4 cup sugar-free white chocolate chips and 1/3 cup chopped fresh cranberries (optional)
- 1/2 teaspoon vanilla extract and 2 teaspoons of grated orange zest
- 2 tablespoons thick cream
- One big egg
- 1/4 cup cold, chopped into tiny pieces, butter
- 1/3 cup of Swerve sweetener
- 4 grains of salt
- two tablespoons of baking powder
- Coconut flour, 1/4 cup
- Set a large baking sheet on top of a silicone mat and preheat the oven to 325°F. Grease the baking mat very lightly.
- Mix the almond flour, sweetener, coconut flour, baking soda, and salt in a big bowl. Cut in the butter with a pastry cutter or two well-balanced knives until the mixture resembles coarse crumbs.
- The egg, cream, orange zest, and vanilla essence should all be properly blended before being added. Add the chopped cranberries slowly.
- On the prepared baking sheet, spread the dough out and shape it into a 7-inch round. Instead of pulling the knife through the dough, cut the dough into 8 wedges using a very sharp knife.
- Spread the scones out over the baking sheet by using a knife or offset spatula to wiggle under each wedge. Bake for 20 to 25 minutes, or until the tops feel firm to the touch and the edges are golden brown.
- Remove and allow the pan to totally cool.
- Melt the white chocolate chips and the cocoa butter collectively in a heatproof dish over a pan of just simmering water until creamy. Pour a glaze on the cooled scones.
Each scone contains 183 calories, 15.9g of fat, 6.7g of carbohydrates, 3.3g of fibre, and 4.4g of protein without the white chocolate drizzle. Nutritional data Serving Size for Cranberry Orange Scones from a Keto Recipe (1 scone)
% Daily Value of Calories from Fat: 164%
8.2g3% in carbohydrates
4.8g19% of fibre