Diabetic-Friendly Cranberry Orange Scones: The Low-Carb, High-Flavor Breakfast Game-Changer
Dry Ingredients:
- 2 cups (224g) Super-Fine Almond Flour (not almond meal, for a fine texture)
- ¼ cup (28g) Coconut Flour (this absorbs moisture and adds structure)
- ⅓ cup Granular Allulose or Monk Fruit Sweetener (1:1 sugar replacement)
- 1 tbsp Baking Powder (ensure it’s fresh for a good rise)
- ¼ tsp Salt
- Zest of 1 large Orange
Wet & Fatty Ingredients:
- ⅓ cup (75g) Unsalted Butter, VERY COLD and cut into small cubes
- 2 large Eggs, cold
- ⅓ cup Heavy Cream or Unsweetened Almond Milk, cold
- 1 tsp Pure Vanilla Extract
Mix-Ins & Finish:
- ½ cup Unsweetened Dried Cranberries (chopped) or ¾ cup fresh/frozen
- Optional Glaze: 2 tbsp Powdered Erythritol (confectioners style) + 1-2 tsp fresh orange juice
The Foolproof, Step-by-Step Method: Keeping It Cold & Tender
Step 1: The Cold Prep (Crucial!)
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Ensure your butter, eggs, and cream are all straight from the fridge. Place your mixing bowl in the freezer for 5 minutes. Cold ingredients are the secret to a flaky, tender scone.
Step 2: Combine Dry Ingredients
- In your chilled large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, salt, and orange zest. Break up any clumps.
Step 3: Cut in the Butter
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter, two forks, or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Do not overwork or let the butter melt.
Step 4: Incorporate Wet Ingredients
- In a small bowl, whisk the cold eggs, cold cream, and vanilla.
- Create a well in the center of the flour-butter mixture. Pour the wet ingredients in.
- Use a silicone spatula to gently fold until a shaggy dough just begins to form.
- Fold in the unsweetened cranberries.
Step 5: Shape & Cut (Handle Gently!)
