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:
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2 cups (224g) super-fine almond flour
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¼ cup (28g) coconut flour
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⅓ cup granular allulose or monk fruit sweetener
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1 tablespoon baking powder
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¼ teaspoon salt
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Zest of 1 large orange
Wet & Fatty Ingredients:
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⅓ cup (75g) unsalted butter, very cold and cubed
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2 large eggs, cold
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⅓ cup heavy cream or unsweetened almond milk, cold
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1 teaspoon pure vanilla extract
Mix-Ins & Finish:
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½ cup unsweetened dried cranberries, chopped
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1 tablespoon heavy cream (for brushing tops)
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Optional Glaze: 2 tablespoons powdered erythritol mixed with 1-2 teaspoons fresh orange juice
Instructions:
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