For some reason, when I contemplated making scones, orange cranberry scones were the first flavour-combination to pop into my head. Inspired by the Royal Wedding and all things British, I began researching scone recipes.
It turns out there are one or two out there.
Add to the search: gluten-free AND sugar-free — because I want to be sure my son with food sensitivities can fully enjoy the fruits of my labour — and the list gets a bit shorter.
In the end I took bits from two recipes I found online and took my chances. While my first attempt baked about three minutes too long, I found my second attempt (with a lemon-blueberry twist) turned out perfectly. And so was borne a new family favourite.
Gluten-Free & Sugar-Free Orange Cranberry Scones
The tartness of the cranberries offset by the zesty sweetness of the orange (especially if you add the glaze) are a match made in tastebud heaven. I could see these being a hit for a holiday brunch.
For the scones
- 2 cups almond flour
- 1/4 cup potato starch plus 2 tbsp
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 tbsp organic maple syrup
- 1/4 cup organic coconut oil melted
- 1 large egg room temperature
- zest of one orange
- 1 cup cranberries dried or frozen
For the glaze (optional)
- 2 tbsp orange juice freshly squeezed
- 1/4 cup Swerve organic icing sugar
For the scones
Preheat oven to 350ºF and line a baking sheet with parchment paper or baking mat.
In a large bowl, combine almond flour, quarter-cup of potato starch, baking powder and salt.
In a smaller bowl, combine maple syrup, melted coconut oil, egg and orange zest. Blend with a hand mixer or immersion blender until smooth and mixed well.
Pour wet ingredients into dry, blending with a wooden spoon until evenly combined.
Add cranberries and two tablespoons potato starch (the starch will thicken the dough.) Careful not to overmix
Form dough into a ball. Place ball in centre of baking pan and flatten slightly.
Using a sharp knife, cut the flattened ball of dough into eight equal wedges. Bake for 20 minutes or until toothpick inserted in centre comes out clean.
Cool scones in pan on rack 10 minutes. Remove from pan and continue to let cool on rack before glazing.
For the glaze (optional but SO good)
Whisk icing sugar and orange juice together in small dish. Drizzle over cooled scones. Serve with tea.