Diabetic-Friendly Cranberry Orange Scones: The Low-Carb, High-Flavor Breakfast Game-Changer
- Turn the dough out onto the prepared baking sheet. Gently pat it into a 1-inch thick circle (about 7 inches in diameter). Do not knead.
- Using a sharp, floured knife, cut the circle into 8 even wedges.
- Optional for crisp edges: Carefully separate the wedges, spacing them about 1 inch apart on the sheet.
- Brush the tops lightly with a little extra cream for browning.
Step 6: Bake to Perfection
- Bake for 18-22 minutes, or until the tops are firm and golden brown, and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for 10 minutes before transferring to a wire rack.
Step 7: Optional Sugar-Free Glaze
- If desired, whisk powdered erythritol with enough orange juice to create a thick, drizzle-able glaze. Drizzle over completely cooled scones.
Pro Baker’s Tips for Guaranteed Success
- Flour Power: Do not substitute the flours 1:1. This specific blend is engineered for structure. Coconut flour is highly absorbent and cannot be used alone.
- Sweetener Notes: Allulose browns and tastes most like sugar. Monk fruit/erythritol blends can have a slight cooling aftertaste for some. Choose your preferred brand.
- Don’t Overmix: Overworking the dough develops the proteins in the almond flour, leading to dense, tough scones. Mix until just combined.
- Fresh vs. Frozen Cranberries: If using frozen, do not thaw—toss them in frozen to prevent bleeding and adding excess moisture.
