Cranberry Orange Scones KETO (Carolyn)

Cranberry orange scones embody the best of the season. These almond flour scones are incredibly tender and bursting with flavor, with a sugar-free white chocolate drizzle. Keto and grain-free! 

Servings: 8    |    Net Carbs:  3

Tips:

• I favor a combination of almond flour and coconut flour and I always always use Bob’s Red Mill. I know the ingredients are of the highest quality and will product the most consistent results. I have a deep and abiding trust in the Bob’s brand and I love what their company stands for too.
• This combination of flours works best for a good scone consistency, giving you both tenderness and that unique crumbliness.
• Scones aren’t meant to be overly sweet, so the sweetener can be kept to a minimum. But because cranberries are very tart, I added ⅓ cup of Swerve.
• The chilled butter in this recipe helps create a more flaky, tender scone than other recipes. It’s more of a traditional way of making scones too.
• I recommend chopping the cranberries up. At least cut them in half, if not in quarters. Because this recipe lacks gluten, the dough is fragile when unbaked and this will help you cut them more evenly.
• It’s also a good idea to use a large sharp knife and cut the dough straight down, as opposed to dragging the knife through the dough.
• The white chocolate drizzle is optional but it takes this cranberry orange scone recipe over the top. I used the Bake Believe white chocolate chips from Walmart but I finally got my hands on some of the ones from ChocZero and I am excited to try them out.

Ingredients:

Scones:

• 1 ¼ cups almond flour
• ⅓ cup Swerve Sweetener
• ¼ cup coconut flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup butter, chilled and cut into small pieces
• 1 large egg
• 2 tablespoon heavy whipping cream
• 2 teaspoon grated orange zest
• ½ teaspoon vanilla extract
• ⅓ cup fresh cranberries, chopped

Drizzle:

• ¼ cup sugar-free white chocolate chips (optional)
• ¼ ounce cocoa butter or coconut oil (optional)

Instructions:

Preheat the oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the baking mat.

In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. 

Using a pastry cutter or two sharp knives, cut in the butter until the mixture resembles coarse crumbs.

Stir in the egg, cream, orange zest, and vanilla extract until thoroughly combined. Gently fold in the chopped cranberries.

Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a very sharp knife to cut into 8 wedges, cutting straight down, rather than dragging the knife through the dough.

Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. 

Bake 20 to 25 minutes, until the edges are golden brown and the tops are firm to the touch.

Remove and let cool completely on the pan.

In a heatproof bowl set over a pan of barely simmering water, melt the white chocolate chips and the cocoa butter together until smooth. Drizzle over the cooled scones.

Source:  All Day I Dream About Food