Ingredients:

  • 2 cups Superfine Almond Flour
  • 1/4 cup Coconut Flour
  • 1/2 cup Granulated Keto Sweetener (e.g., Erythritol/Monk Fruit blend)
  • 2 tsp Baking Powder
  • 1 tsp Xanthan Gum
  • 1/2 tsp Fine Sea Salt
  • 8 Tbsp (1 stick) Unsalted Butter, Frozen and cubed or grated
  • 1 large Egg, whisked, cold
  • 1/2 cup Heavy Cream (or Double Cream), cold
  • 2 Tbsp Orange Zest (from 1 large orange)
  • 1/4 cup Unsweetened Dried Cranberries (use sparingly to control carbs)
  • 1/2 cup Powdered Keto Sweetener (for optional glaze)
  • 1-2 Tbsp Fresh Orange Juice (for optional glaze)

Instructions:

  1. Prep Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum, and salt. Ensure the xanthan gum is fully distributed.
  2. Cut in the Butter: Add the frozen, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to quickly cut the butter into the flour mixture until the largest pieces resemble small peas. Work quickly to maintain cold temperature.
  3. Add Zest and Cranberries: Gently fold in the orange zest and the dried cranberries.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together the cold egg and cold heavy cream.
  5. Form the Dough: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined—do not overmix! If the dough seems too dry, add heavy cream 1 teaspoon at a time.
  6. Shape the Dough: Turn the dough out onto a piece of parchment paper. Gently pat the dough into a thick, uniform circle or square, about 1 inch (2.5 cm) thick.
  7. Cut the Scones: Using a sharp knife or bench scraper, cut the circle/square into 8 equal wedges (triangles). Separate the wedges slightly on the parchment paper.
  8. The Essential Chill: Transfer the entire baking sheet with the scones to the refrigerator. Chill for a minimum of 30 minutes. (This prevents spreading and ensures a good rise.)
  9. Preheat Oven: Preheat your oven to 375°F (190°C) during the last 10 minutes of chilling.
  10. Bake: Brush the tops of the chilled scones lightly with a touch of heavy cream (optional, for color). Bake for 18–20 minutes, or until the tops are golden brown and the scones feel firm to the touch.
  11. Cool: Transfer the scones to a wire rack immediately. Let them cool completely before glazing.
  12. Glaze (Optional): Whisk together the powdered keto sweetener and orange juice until a thick, drizzling consistency is reached. Drizzle the glaze over the cooled scones.