These gluten and dairy free cranberry orange scones are full of nutritious ingredients and bursting with fresh flavor! Like most recipes we post, there is a story behind these scones!
A few months back my entire family traveled to the Dominican Republic to vacation with Logan’s side of the family. Half way through the flight there, I was STARVING and when I am hungry, I.AM.HUNGRY. It’s like a zero to 60 reaction and I need to be fed. lol I asked my sister in law if she had any snacks and she gave me one of her homemade scones. My sister in law makes the best scones. She makes all different variations and flavors and they are so freaking good! (She also makes the best homemade jams and lemon curd to go on top, but that’s a story for another day.)
Now her scones are always good, but in the exact moment of desperate hunger, they were over-the-top delicious. From that point on, it was decided… I would need to create the perfect scone. And not just perfect for anyone, perfect for me. (I feel like I am being very dramatic about this scone story right now.)
Now when I say ‘perfect for me’ that means it needs to taste good AND be filled with ingredients that will fuel my body. I am in NO way saying that ‘normal’ scones aren’t great. We all know they are amazing… I am just saying that when I incorporate a recipe into my meal rotation, I need to feel good about the ingredients in it to eat it on a more regular basis. Does that make sense? I just don’t want you all to think I don’t enjoy a good old fashion white flour and butter scone… because I most certainly do! 😉
So that brings us back to my mission to create a scone that I feel good about eating every morning with my coffee. Now if you’ve been following us for a while, you know Melissa is GF and I am not. I find that I end up cooking and baking GF not because I have to, but because I want to. I just find the ingredients more wholesome and nutritions. This recipe uses almond and coconut flour instead of white flour and coconut oil instead of butter. Almond flour is incredibly nutritious and particularly rich in vitamin E and magnesium, two important nutrients for health! Coconut flour is rich in fiber and MCTs and, of course, coconut oil is a good source of healthy fat! I love how the orange juice and zest give this recipe such amazing flavor!
Another version coming soon…
Now the story of these scones is not quite over yet. I pulled Melissa in on my mission b/c she has more experience in the GF department that I do. We went back and forth on this scone recipe trying all kinds of different ingredients, methods, and combos. And when I say ‘back and forth’ boy do I mean it. The very long story short is that we landed on this version for this specific ‘cranberry orange’ combo, but stay tuned for another scone recipe soon! We couldn’t narrow it down between two recipes – different in consistency and taste, but both so good! Here, my friends, is version #1, the Gluten and Dairy Free Cranberry Orange Scones!
One quick note about these scones: they do not have the exact same consistency of a ‘normal’ scone because of the ingredients. Even though the consistency isn’t exactly the same, I promise you they are still amazing! You will also want to reheat this in the oven or air fryer instead of the microwave to revive the original texture.
Gluten & Dairy Free Cranberry Orange Scones
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 3 Tbsp coconut sugar (or any granular sugar of choice)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup orange juice
- 2 Tbsp coconut oil – melted
- zest from one whole orange
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup fresh cranberries, chopped in half (can use 1/3 cup dried cranberries)
Instructions
- In a bowl, combine almond flour, coconut flour, sugar, salt, and baking powder.
- In a separate bowl, whisk together coconut oil, orange juice, orange zest, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms.
- Fold the chopped cranberries into the dough and form into a ball.
- Wrap the scone dough in plastic wrap and chill overnight or at least two hours.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Place the chilled dough onto the lined pan and form a disk shape, about 1in thick. Cut into 8 wedges (like a pizza). Move the pieces about 1" apart, spray tops with cooking spray or avocado oil, and bake for about 20-25 minutes until golden brown on the edges.
- Let the scones cool. They will harden as they cool. Enjoy with your morning cup of joe! 🙂
- NOTE: To warm up, put them in the oven at 300 degrees for 5-10 minutes on in an air fryer for a few minutes.
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Also, I use my favorite IKEA grater for the orange zest. It works so well!
Need other breakfast ideas? Check these out!
