Ingredients

Dry Ingredients:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • 2 tbsp erythritol or monk fruit sweetener
  • 1 tbsp baking powder
  • ½ tsp salt
  • Zest of 1 large orange

Wet Ingredients:

  • 2 large eggs
  • ¼ cup unsweetened Greek yogurt
  • ¼ cup unsweetened almond milk
  • 3 tbsp melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1 tsp orange extract (optional, for extra citrus flavor)

Add-ins:

  • ½ cup fresh or frozen cranberries (if using frozen, do not thaw)
  • Optional: 2 tbsp chopped nuts (like pecans or walnuts)

Glaze (Optional):

  • 2 tbsp powdered erythritol
  • 1–2 tsp fresh orange juice

Instructions

1. Preheat Oven:

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper.

2. Mix Dry Ingredients:

  • In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, salt, and orange zest.

3. Mix Wet Ingredients:

  • In a separate bowl, whisk together eggs, Greek yogurt, almond milk, melted butter, vanilla, and orange extract (if using).

4. Combine & Fold:

  • Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
  • Gently fold in cranberries and nuts, being careful not to overmix.

5. Shape Scones:

  • Form the dough into a round disk, about 1 inch thick.
  • Cut into 8 wedges and place on the baking sheet.

6. Bake:

  • Bake for 18–22 minutes, or until the scones are lightly golden and firm to the touch.
  • Let cool slightly on a wire rack.

7. Optional Glaze:

  • Mix powdered erythritol with orange juice and drizzle over warm scones.

These scones are soft, lightly sweet, and bursting with citrusy cranberry flavor while keeping blood sugar impact low.

If you want, I can also give a keto version that’s even lower in carbs and completely sugar-free. Do you want me to do that?