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    Home » Breakfast

    Cranberry Orange Scones (Paleo, Gluten Free, Dairy Free)

    September 29, 2019 Updated: November 3, 2022 by Lisa Wells / 27 Comments

    This easy cranberry orange scones recipe is made without the traditional flour, butter or heavy cream. For a perfect paleo, gluten-free and dairy-free treat, pair them with your pumpkin spice latte for breakfast or with a cup of tea for an afternoon snack.

    Cranberry Orange Scones (Paleo, Gluten Free, Dairy Free)

    I love scones. They're a great not-too-sweet treat for breakfast or with a hot mug of tea in the afternoon. You can make many different versions using this basic gluten-free, grain-free, paleo scone recipe. The flavor inspiration usually comes from the season, or from what's in the pantry.

    For this recipe, I had just enough dried cranberries left to make a batch of these cranberry orange scones. I added a little orange zest and orange extract and the resulting scones had the bright, tangy flavor of cranberries with just a hint of orange.

    This post includes some affiliate links for your convenience. For more info, read my full disclosure policy here.

    How to make cranberry orange scones

    This scone recipe is super simple and can be made in one bowl. And to get them in the oven quickly, I skip the rolling out and just drop them on the baking sheet. They're ready to bake in less than 10 minutes.

    Start by measuring the almond flour (here's how). Note, this recipe is for almond flour (I use this one)---do not substitute coconut flour or any other type of gluten-free flour.

    Cranberry orange ccones made with almond flour

    Whisk the dry ingredients together in a large bowl, then make a well in the center of the almond flour mixture and add the wet ingredients.

    When you first start stirring the batter together, it will seem like you don't have enough liquid. Just keep stirring and the dough will come together in a few minutes. Then use a large cookie scoop to drop the scones on a baking sheet and flatten the tops (they will not spread during baking).

    Can I freeze gluten-free cranberry orange scones?

    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.

    The cranberry orange scones were perfect with my dairy-free cappuccino this morning. And the rest went into the freezer for another day.

    More paleo and gluten free scones

    • Blueberry Lemon Scones 
    • Gingerbread Spice Scones
    • Chocolate Chip Brownie Scones

    CRANBERRY ORANGE SCONES

    A perfect not-too-sweet treat for breakfast or an afternoon snack.
    5 from 4 votes
    Print Save Email
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 9 scones
    Course: Bread
    Cuisine: British
    Diet: Dairy Free, Gluten Free, Paleo, Vegetarian
    Author: Lisa Wells

    Ingredients

    • 315 grams almond flour about 3 cups
    • 1 teaspoon baking soda
    • ⅛ teaspoon fine sea salt
    • 1 teaspoon orange zest
    • ½ cup dried cranberries apple juice sweetened
    • 2 eggs
    • 2 tablespoons honey
    • ⅛ teaspoon orange extract
    • 1 tablespoon fresh lemon juice or fresh-squeezed orange juice

    Instructions

    • 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.

    Nutrition

    Calories: 247kcal Carbohydrates: 17g Protein: 9g Fat: 18g Saturated Fat: 2g Cholesterol: 36mg Sodium: 168mg Potassium: 13mg Fiber: 4g Sugar: 10g Vitamin A: 53IU Vitamin C: 1mg Calcium: 79mg Iron: 2mg
    Keyword: Cranberries, Holiday
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Reader Interactions

    Comments

    1. jennikenyon

      February 15, 2013 at 12:00 pm

      How many does this make?

      Reply
      • Lisa

        February 15, 2013 at 1:48 pm

        I use an ice cream scoop and usually get 8-10 scones. I'll add the servings to the recipe. Thanks for the comment!

        Reply
    2. Laura Stone

      February 17, 2013 at 6:44 pm

      Is the gram to cup ratio right? I just made these and they are very flour-y tasting. I also had to add some almond milk as the dough wasn't wet enough. Maybe I had too much flour? 🙁

      Reply
      • Lisa

        February 17, 2013 at 7:50 pm

        Great question – I did a post on this https://cookeatpaleo.com/how-to-measure-almond-flour/. Depending on how you measure, you can get anywhere from 80 to 120 grams of almond flour in a cup. I use about 100 grams per cup for the recipe conversions, but I ALWAYS measure by weight when I bake. Also, I only use finely ground blanched almond flour from Honeyville or JK Gourmet. I haven’t tested the recipes with any other brand.

        Reply
        • Laura Stone

          February 17, 2013 at 8:28 pm

          Ah, that explins it. I didn't weigh and the store was out of almond flour so I bought regular GF flour. I am new to GF cooking (3 weeks) and I'm still learning all the differences in some of the baking stuff 🙂 I will try again with almond flour!!

          Reply
    3. Tara

      March 06, 2013 at 5:24 pm

      Baking soda?

      Reply
      • Lisa

        March 07, 2013 at 10:22 pm

        The baking soda reacts with the lemon juice in this recipe and replaces baking powder. I avoid baking powder as it generally contains corn, wheat or potato starch.

        Reply
    4. Carolyn Birrittella

      March 31, 2013 at 3:43 pm

      I made these scones for breakfast this morning and I loved them. So did my husband who can be picky when it comes to grain-free baking. Thanks for the great recipe!

      Reply
      • Lisa

        March 31, 2013 at 7:43 pm

        Thanks Carolyn! Glad you enjoyed them!

        Reply
    5. Tammi

      April 08, 2013 at 8:21 am

      Can these be made with coconut flour as well?

      Reply
      • Lisa

        April 09, 2013 at 1:10 pm

        Almond flour and coconut flour behave very differently in recipes and can't be substituted for each other. This recipe would not work with coconut flour.

        Reply
        • Anna

          April 22, 2018 at 8:29 pm

          3 stars
          That explains the mess I got when I made them then! I used coconut flour because I didn’t have almond 🙁

          Reply
          • Lisa

            April 23, 2018 at 4:44 pm

            Yes, almond flour and coconut flour are very different!

            Reply
    6. Steph

      April 12, 2013 at 5:56 pm

      These were the best scones my husband and I have ever had! And even in my bleary-eyed state early this morning, they were simple and quick to throw together. Thank you so much for this recipe! 🙂

      Reply
      • Lisa

        April 13, 2013 at 11:06 am

        Thank you! This is one of my favorite recipes. I'm so glad you liked them!

        Reply
    7. minimor

      September 27, 2013 at 1:59 pm

      I don't have almond flour, but I do have brown rice flour. Would that work with this recipe?

      Reply
    8. courtney

      October 02, 2013 at 4:06 pm

      We cannot use almond flour in our house (my son is allergic), do you have any recommendations for a substitute?

      Reply
      • Lisa

        October 05, 2013 at 2:31 pm

        I have not tested it, but I have read that ground sunflower seeds can be substituted for almond flour. Here's a link about it: http://www.thekitchn.com/glutenfree-sunflower-seed-flour-187105. If you try the sunflower seed flour let me know how it turns out!

        Reply
    9. Tammi

      January 02, 2015 at 12:31 pm

      These are so yummy. I love that they can be frozen, but I am not sure that I will ever have extra to freeze.

      Reply
    10. jody

      September 13, 2015 at 10:35 am

      i made these today and they're awesome! the texture is very much like a scone!

      i plan to make these and some variations too - dried cherry/almond, pumpkin spice/pecan, strawberry. thank you for an awesome recipe!

      Reply
      • Lisa

        September 13, 2015 at 12:23 pm

        Yay! So glad you loved them, Jody!

        Reply
    11. alexa

      June 20, 2017 at 8:55 am

      how much apple juice is needed?

      Reply
      • Lisa

        June 23, 2017 at 11:08 am

        Hi Alexa, just look for dried cranberries that are sweetened with apple juice instead of sugar. No need to add apple juice. 🙂

        Reply
    12. Lori Grabowski

      August 28, 2019 at 2:59 pm

      5 stars
      I have been eating low carb and tried these to replace my recipe for cranberry orange scones that I have made for years. These are delicious, I like them better!! Thank you for the recipe. Do you have a nutritional breakdown?

      Reply
    13. Colette

      November 11, 2019 at 1:55 pm

      Can I use fresh cranberries, I don’t have dried ?
      Thank you

      Reply
      • Lisa

        November 17, 2019 at 10:25 am

        Hi Colette, dried cranberries are better for this recipe as they won't add extra moisture.

        Reply
    14. June

      February 06, 2022 at 12:00 pm

      5 stars
      I’ve been making these for a few months now, and I absolutely love them. They are my go to for breakfast now. So easy to make, and so good!

      Reply

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