There’s nothing like a crumbly scone with a warm cup of coffee or tea to start the morning. But those store-bought ones are often loaded with refined flour and processed sugar, sending your blood sugar on a rollercoaster and increasing cardiovascular risks, like elevated LDL cholesterol. That’s why these delicious Orange-Cranberry Almond Flour Scones with an Orange Coconut Glaze are the perfect healthier alternative. Packed with heart-friendly ingredients, cranberries are a fantastic source of polyphenols, supporting beneficial gut bacteria like Akkermansia muciniphila, which helps reduce inflammation and atherosclerotic plaques. Plus, their high pectin content can help lower LDL, making these scones as nutritious as they are delicious.
Orange-Cranberry Almond Flour Scones with Orange Coconut Glaze
10 Scones
Prep time:
15 min
Cook time:
25 min
Ingredients
Scones
- 2 cups fine almond flour
- ¾ cup millet flour, plus more for dusting
- ¼ cup coconut sugar
- ¼ cup coconut cream
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 teaspoons fresh thyme leaves
- ½ cup coconut oil, unmelted
- 2 tablespoons fresh orange zest
- 2 large pasture-raised eggs
- ½ cup fresh or frozen cranberries
Glaze
- ¼ cup coconut cream
- 1 tablespoon orange blossom water (or substitute with 2 tablespoons fresh orange juice)
- 2 tablespoons coconut sugar (powdered)
Method
Step 1
In a large bowl, combine almond and millet flours, coconut sugar, baking powder, cinnamon, salt, and fresh thyme.
Step 2
To the same bowl add the coconut oil and use a large fork to break the coconut oil into the mixture creating crumbs.
Step 3
In a separate large bowl, combine ¼ cup coconut cream, orange zest, and eggs and beat until combined. Add the dry ingredients a bit at a time while stirring with a wooden spoon or a rubber spatula. The dough should not be sticky. If too sticky or wet, add more almond flour a teaspoon at a time.
Step 4
Transfer dough into the refrigerator for 10 minutes, then preheat the oven to 375°F and line a baking sheet with parchment paper. Continue by making the orange glaze. For the glaze, mix together ¼ cup coconut cream, powdered coconut sugar, and orange blossom water. Optional to add more orange zest. Set aside.
Step 5
After 10 minutes in the refrigerator, remove the bowl and add cranberries. Gently stir to incorporate.
Step 6
Prepare a large cutting board or piece of parchment paper on the countertop and dust with a few pinches of millet flour. Roll dough into a ball on the flour, flatten into a circle about 1 ½ inches thick, and cut into 10 wedges. Place scones evenly on the baking sheet and bake for 25 minutes or until golden brown.
Step 7
When scones are ready, remove from the oven and let cool for 15 minutes before drizzling the glaze. Store in an airtight container in the refrigerator for up to 1 week.
Nutritional analysis (per servings):
Calories: 330, Total Fat: 29g, Saturated Fat: 15g, Cholesterol: 37mg, Fiber: 4g, Protein: 8g, Carbohydrates: 15g, Sodium: 123mg, Sugars: 4g, Net Carbs: 11g
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