Cranberry Orange Scones
Perfect for a cold fall or winter morning, these flavorful scones will bring a smile to your day. Bright orange contrasts with the tangy cranberries to make a delicious egg-free and nut-free baked good. Paleo and AIP friendly.
Sure, pumpkin spice is a big fall flavor these days, but I never feel like autumn (or winter) is complete without a cranberry orange something, whether it's a muffin or scone.
It's one of my favorite flavor combos – sweet citrusy orange paired with tangy sour cranberries. Just so good!!
So this year I decided to take my AIP Lemon Scone recipe and turn it into a Cranberry Orange Scone recipe and wow, it turned out so well!
Cranberry Orange Scones
Servings: 8 scones
Perfect for a cold fall or winter morning, these flavorful scones will bring a smile to your day. Bright orange contrasts with the tangy cranberries to make a delicious egg-free and nut-free baked good. Paleo and AIP friendly
Ingredients
- 1/2 cup Water (divided)
- 1 tbsp Gelatin (use Agar powder for a Vegan/Vegetarian version)
- 1 cup Cassava Flour ((weight: 136 g))
- 3/4 cup Tapioca Flour (or Arrowroot Flour (weight: 83 g))
- 1/3 cup Coconut Sugar (or Maple Sugar)
- 1 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 1 Pinch Sea Salt
- 1/2 cup Palm Shortening (or Leaf Lard - both in solid form)
- 1 Orange, zest of
- 2 tbsp Orange Juice
- 1/2 cup Cranberries (fresh or frozen (or dried* see notes below))
For the Orange Glaze:
- 1/4 cup Coconut Sugar ( or Maple Sugar)
- 2 tbsp Orange Juice
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- In a small bowl or measuring cup, sprinkle the gelatin over 1/4 cup of water. Set aside.
- In a large bowl or food processor, add the cassava flour, tapioca flour, coconut sugar, baking soda, cream of tartar, and sea salt. Mix or pulse together.
- Add the palm shortening into the flour mixture and pulse or work it with your fingers until the mixture resembles small bread crumbs.
- Add the remaining 1/4 cup of water, gelatin water mixture, and the zest and juice of the orange. Mix or pulse together until the majority of it comes into a ball. If not using a food processor you'll have to knead it with your hands for approx 1-2 minutes to get it to come into a ball.
- Gently stir in the cranberries by hand with a spatula or spoon.
- Turn the mixture out onto a cutting board or clean surface that can be cut into. Pat it into a circle shape, about 1-inch thick and 7-inch-ish wide.
- Cut into eight equal wedges (like cutting a pizza) and then carefully transfer the wedges to the baking sheet.
- Bake for 15-20 minutes or until a toothpick inserted into the center of a scone comes out clean. Allow to rest for 10 minutes before serving.
To make the Orange Glaze:
- Pulse the coconut or maple sugar in a small electric spice grinder or a blender until powdered, about 30 seconds. Transfer to a small bowl and stir in the orange juice.
- Drizzle over the scones.
Notes
These can be made up to 4 days ahead of time and stored in the fridge or frozen up to 3 months. To freeze place on a baking sheet, in a baking dish, or on a paper plate in the freezer until frozen, then transfer to a freezer-safe container or bag for long-term storage. Thaw in the fridge or on the counter overnight and gently reheat in the oven or microwave. You can also reheat directly from frozen, it'll just take a bit longer.
If you're on AIP and using dried cranberries make sure they are only dried with fruit juice or an AIP-approved sweetener and NO seed oils. (Many store-bought dried cranberries use sunflower seed oil for example) Or you can make your own dried cranberries.
Nutrition
Serving: 1sconeCalories: 251kcalCarbohydrates: 34gProtein: 1gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 164mgPotassium: 59mgFiber: 1gSugar: 9gVitamin A: 21IUVitamin C: 6mgCalcium: 25mgIron: 1mg
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !
