Low Carb Cranberry Orange Scones
These are REALLY easy to make and taste even better than wheat flour scones in my opinion! Test them out and let me know what you think!!
Ingredients: (Makes 8 scones)
2 cups almond flour (or 1 cup almond, 1 cup GF 1-to-1 if NOT doing low carb)
1 stick of cold grass fed or vegan butter
1 egg
Zest of 1 orange (save the juice for the icing)
1/4 cup dried cranberries
1 TBSP baking powder
Pinch of salt
1/4 cup (or less) of Lakanto Golden Monkfruit
1/4 cup of Bestie (or Swerve) Powdered Sweetener
Directions:
Preheat the oven to 350 degrees F.
In a food processor (or bowl), mix together almond meal, salt, baking powder, and sweetener. Add in orange zest. Cut up cold butter and pulse it in until the dough resembles little crumbly peas. Add in 1 egg and continue pulsing to mix it in. It should still resemble crumbly peas. This is where I add in my dried cranberries. A few will get chopped but I like that. Turn the mixer on or pulse, adding in 1 tsp of ice cold water at a time until the dough just comes together. Turn it out onto a piece of parchment and form into a flattened circle. Cut the dough in 8 equal wedges.
Bake for 12-15 minutes or until the tops are golden brown. Remove and let cool completely.
To make the icing, mix the powdered sweetener with squeezed orange juice to form a thick but pourable icing. Drizzle over the tops of the scones.
Enjoy!!
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