Description
These Almond Flour Cranberry Orange Scones feature a delightful blend of tangy cranberries and zesty orange. Easy to make, they’re perfect for breakfast or tea time!
Ingredients
- Large eggs
- Avocado oil
- Pure maple syrup
- Orange zest
- Pure vanilla extract
- Almond flour
- Tapioca flour
- Baking powder
- Baking soda
- Sea salt
- Dried cranberries
- Powdered sugar
- Water or orange juice
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, tapioca flour, baking powder, baking soda, and sea salt.
- In another bowl, whisk eggs, avocado oil, maple syrup, orange zest, and vanilla extract until smooth.
- Combine wet ingredients with dry ingredients, mixing gently to avoid overmixing.
- Fold in dried cranberries until evenly distributed.
- Scoop portions of dough onto the prepared sheet, leaving space between each.
- Bake for 18 minutes until golden, then cool on a wire rack.
- Mix powdered sugar with water or orange juice to make a glaze, and drizzle over cooled scones.
Notes
For a richer taste, use room temperature eggs.
Feel free to add nuts for extra texture and flavor.
Store in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 5g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg