I love scones. They’re a great not-too-sweet treat for breakfast or with a hot mug of tea in the afternoon. I make many different versions using my basic gluten-free, grain-free, paleo scone recipe. The flavor inspiration usually comes from the season, or from what I happen to have in the kitchen. Today, I had just enough dried cranberries left for these cranberry orange scones. I added a little orange zest and orange extract to complement the lemon juice in my basic recipe. The resulting scones had the bright, tangy flavor of the cranberries with just a hint of orange.
The cranberry orange scones were perfect with my dairy-free cappuccino this morning. And the rest went into the freezer for another day. These scones freeze beautifully. To serve, defrost and reheat them in the oven. Just put as many scones as you need on a sheet of parchment paper in a cold oven. Turn the oven on to 300 degrees and the scones should be thawed and warmed through in 15-20 minutes.
- Preheat oven to 325 degrees.
- Add the almond flour, baking soda, salt, orange zest and cranberries to a large bowl and stir to combine.
- Make a well in the center of the flour mixture and add the remaining ingredients. Starting in the center, stir the dough until well combined.
- Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
- Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.