CRANBERRY ORANGE SCONES

Savor the delightful flavors of these Cranberry Orange Scones, a nutritious twist on a classic treat. Crafted with a blend of golden flax meal, almond flour, and coconut flour, they’re not only wholesome but also bursting with the refreshing zest of orange and the tartness of cranberries. Sweetened with a healthier alternative, these scones make for a perfect snack or breakfast indulgence, especially when enjoyed fresh from the oven!

CRANBERRY ORANGE SCONES

By Dr. Cindy Tanzar

Indulge in these delightful Cranberry Orange Scones, bursting with flavor and perfect for any occasion. Made with a wholesome blend of golden flax meal, blanched almond flour, and coconut flour, these scones offer a nutritious twist on a classic treat. The addition of fresh orange zest adds a bright citrus note that beautifully complements the tartness of cranberries or the richness of dark chocolate. Sweetened with xylitol, erythritol, or coconut sugar, they’re a guilt-free choice for a sweet snack or breakfast. Enjoy them fresh out of the oven with a pat of butter or your favorite jam!

SERVINGS:

INGREDIENTS:

  • 1 cup golden flax meal
  • ¾ cup blanched almond meal/flour
  • ¼ cup coconut flour
  • 1-1/2 tsp aluminum-free baking powder
  • ¼ tsp fine sea salt
  • 2 Tbs xylitol, erythritol or coconut sugar (not as low glycemic)
  • 5 Tbs cold grass-fed butter
  • ¼ cup organic heavy cream
  • 2 organic pastured eggs
  • 1 tsp vanilla extract
  • Grated peel of one orange
  • ½ cup unsweetened cranberries or ½ cup chocolate chips (stevia sweetened or at least 85% dark chocolate)

DIRECTIONS:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine flax meal, almond flour, coconut flour, baking powder, salt, xylitol, orange peel and cranberries or chocolate chips in a large bowl.
  2.  In a small bowl mix the cream, eggs and vanilla well. 
  3. Cut the cold butter into the dry flax meal mixture until the size of small peas. Mix wet ingredients into the dry and combine well. You may have to wait a couple of minutes for all the cream to absorb to handle the dough properly.
  4. Evenly divide the dough into 8 pieces and flatten into a 3/4” disc. Bake for 18 minutes.

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