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Orange Cranberry Scones


  • 9 oz almond flour

  • 2 tbsp Xyla xylitol

  • 2 tsp baking powder

  • 1 tsp xanthan gum

  • ½ tsp salt

  • 2 oz (4 tbsp) butter

  • 3 oz dried cranberries, chopped

  • Zest of 1 orange, finely chopped

  • 1 egg, beaten

  • 3 tbsp orange juice

  • 1 egg, beaten, for brushing

Total Time: 20 min Prep: 10 min Cook: 10 min
Yield: 8 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Preheat the oven to 425°F.

Place the almond flour, xylitol, baking powder, xanthan gum, salt, and butter in a food processor and pulse until it resembles fine bread crumbs.

Pour into a mixing bowl, add the cranberries and zest, and mix gently till combined.

Beat the egg with the orange juice and add to the dry ingredients in the bowl.

Mix just until a dough forms.

Knead the dough lightly (2 or 3 turns) on an almond-floured surface.

Roll out the dough to a ½-inch thickness. Cut out 8 scones with a fluted cutter.

Place scones 1 inch apart on a foil-covered baking sheet and brush with a beaten egg.

Bake on the middle rack of the oven for 8 to 10 minutes or until golden brown. Serve warm.