Diabetic-Friendly Cranberry Orange Scones: The Low-Carb, High-Flavor Breakfast Game-Changer

 

Diabetic-Friendly Orange Cranberry Scones

A tender, flaky scone made with almond and coconut flours, sweetened without sugar, and bursting with bright orange and cranberry flavors.

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes, plus cooling

Ingredients

Dry Ingredients:

• 2 cups (224g) super-fine almond flour

• ¼ cup (28g) coconut flour

• ⅓ cup granular allulose or monk fruit sweetener

• 1 tablespoon baking powder

• ¼ teaspoon salt

• Zest of 1 large orange

Wet & Fatty Ingredients:

• ⅓ cup (75g) unsalted butter, very cold and cubed

• 2 large eggs, cold

• ⅓ cup heavy cream or unsweetened almond milk, cold

• 1 teaspoon pure vanilla extract

Mix-Ins & Finish:

• ½ cup unsweetened dried cranberries, chopped

• 1 tablespoon heavy cream (for brushing tops)

• Optional Glaze: 2 tablespoons powdered erythritol mixed with 1-2 teaspoons fresh orange juice

Instructions

1. Prep and Chill:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Ensure all cold ingredients (butter, eggs, cream) are ready. Chill a large mixing bowl for 5 minutes.

2. Combine Dry Ingredients:
In the chilled bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, and orange zest until no clumps remain.

3. Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work swiftly to prevent the butter from softening.

4. Form the Dough:
In a separate small bowl, whisk together the cold eggs, cold cream (or almond milk), and vanilla extract. Create a well in the center of the flour-butter mixture and pour in the wet ingredients. Using a silicone spatula, gently fold until a shaggy dough just begins to come together. Gently fold in the chopped cranberries.

5. Shape and Cut:
Turn the dough out onto the prepared baking sheet. Gently pat it into a 1-inch thick circle, about 7 inches in diameter—avoid kneading or over-handling. Using a sharp knife, cut the circle into 8 even wedges. For crisp edges, carefully separate the wedges, spacing them about 1 inch apart on the sheet. Lightly brush the tops with the extra tablespoon of cream.

6. Bake:
Bake for 18-22 minutes, or until the tops are firm and golden brown and a toothpick inserted into the center comes out clean. Allow scones to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

7. Glaze (Optional):
Once scones are completely cool, whisk the powdered erythritol with enough orange juice to form a thick but drizzle-able glaze. Drizzle over the scones and let set before serving.

Tips for Success

• Keep It Cold: The key to flaky scones is keeping the butter and other ingredients cold. Work quickly and handle the dough as little as possible.

• Flour Note: Using super-fine almond flour (not almond meal) is essential for the best texture.

• Storage: Store cooled, unglazed scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well for up to 3 months. Thaw at room temperature and warm slightly before serving.