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Delight Gluten-Free

The authority on gluten-free living.

Dairy-Free Keto Cranberry-Orange Scones

Dairy-Free Keto Cranberry-Orange Scones

Do you love for scones? These keto-friendly cranberry-orange scones will remind you of your favorite coffee shop, as they do for me, every time I make them.

Ingredients

  • 2 cups (8 ounces) blanched almond four
  • ⅓ cup erythritol
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup coconut oil, melted
  • 2 tablespoons orange zest
  • ½ teaspoon vanilla extract
  • 1 large egg
  • ½ cup (2 ounces) cranberries, fresh or frozen

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the almond four, erythritol, baking powder, and sea salt.
  3. In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg. Stir the wet mixture into the almond four mixture, pressing with a spoon or spatula, until a uniform dough forms. (The dough should be pliable and dense, but not crumbly; add a little more coconut oil, a teaspoon at a time, if it’s very dry.) Stir and press the cranberries into the dough.
  4. Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart. Bake for 18 to 22 minutes, until golden.
  5. Cool completely on the pan to firm up. (Scones will fall apart if you move them before cooling.)

 

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