Description
Savor the delightful Almond Flour Cranberry Orange Scones with their soft crumb and zesty flavor. A quick, gluten-free treat for breakfast or tea time that’s sure to please!
Ingredients
Scale
- 2 large eggs
- â…“ cup avocado oil
- ¾ cup pure maple syrup
- 2 tbsp orange zest
- 2 tsp pure vanilla extract
- 4 cups almond flour
- ¾ cup tapioca flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp sea salt
- 1 cup dried cranberries
- 1 cup powdered sugar
- 2 tbsp water or orange juice
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- In a bowl, whisk together 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 combined.
- Fold the wet ingredients into the dry ingredients and add cranberries until just combined.
- Drop heaping tablespoons of dough onto the baking sheet, spacing 2 inches apart.
- Bake for 15-18 minutes until golden brown on the edges and firm in the center.
- Cool slightly, then drizzle with glaze made from powdered sugar mixed with water or orange juice.
Notes
Use room temperature eggs for better mixing.
If the dough feels sticky, chill it in the fridge for 10-15 minutes before shaping.
For a different flavor, add in nuts or chocolate chips.
Nutrition
- Serving Size: 1 scone
- Calories: 172
- Sugar: 8g
- Sodium: 235mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 42mg