Cranberry Orange Scones


  • 1/2 cup coconut flour
  • 1 cup almond flour
  • 1/3 cup Sweetener of Choice
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh cranberries
  • 1/2 cup Sour Cream 
  • 4 large eggs, lightly beaten
  • 1/4 cup fresh orange juice
  • 2 tbsp Orange Zest
  • 2 tbsp Olive Oil
  • 1/2 tsp vanilla extract


2 to 3 Tbsp Fresh Orange Juice

1/4 Cup Powdered Erythitol ( Swerve or So Nourished)

  • Preheat oven to 350 F and line a large baking sheet with parchment paper.
  • In a large bowl, whisk together coconut flour, almond flour, sweetener, baking powder and salt. Stir in cranberries
  •  Add Greek yogurt, eggs, orange juice, coconut oil, orange zest and vanilla extract and stir vigorously until well combined.
  • Drop by large spoonful onto prepared baking sheet. You should get 8 to 12 scones in all. Bake 24 to 27 minutes, until firm to the touch and the tops are lightly browned.
  • Remove and let cool 5 minutes on pan cool completely.

Glaze, whisk powdered sweetener and 2 tbsp of orange juice together in a small bowl. .

Drizzle over cooled scones.


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