Keto Orange Cranberry Cream Scones

These Keto Orange Cranberry Cream Scones are the perfect low-carb treat for a cozy breakfast, afternoon tea, or holiday brunch. They’re incredibly tender, buttery, and bursting with tart cranberries and bright citrus flavor—all without any grains or refined sugar.

Using heavy cream instead of butter (in the traditional sense) creates a remarkably tender, moist scone that stays together perfectly, even without gluten.

The Grocery List (Ingredients)

Makes 8 scones

For the Scones:

2 cups Almond Flour (fine-ground, blanched)
⅓ cup Coconut Flour
⅓ cup Granular Sweetener (such as erythritol, monk fruit blend, or Allulose)
1 tablespoon Baking Powder (aluminum-free)
½ teaspoon Salt
1 tablespoon Orange Zest (from about 1-2 oranges)
2 large Eggs, room temperature
½ cup Heavy Cream (plus 2 tablespoons for brushing)
1 teaspoon Vanilla Extract
½ teaspoon Orange Extract (optional, but enhances the flavor)
⅔ cup Fresh or Frozen Cranberries (if frozen, do not thaw)
¼ cup Chopped Pecans or Walnuts (optional)

For the Glaze (Optional):

½ cup Powdered Sweetener (such as powdered erythritol or allulose)
2-3 teaspoons Fresh Orange Juice
1 teaspoon Orange Zest

The Step-by-Step Method

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) .
Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the almond flour, coconut flour, granular sweetener, baking powder, salt, and orange zest. Make sure there are no lumps and the zest is evenly distributed.

Step 3: Mix the Wet Ingredients

In a separate medium bowl or large measuring cup, whisk together the eggs, ½ cup heavy cream, vanilla extract, and orange extract (if using) until well combined.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Stir with a spatula until a thick, cohesive dough forms.
Gently fold in the cranberries and chopped nuts (if using). Be careful not to overmix, or the cranberries might bleed and turn the dough pink.

Step 5: Shape the Scones

Place the dough on a piece of parchment paper. Shape it into a circle about ¾-inch thick and 7-8 inches in diameter. Wet your hands slightly to prevent sticking.
Use a sharp knife or bench scraper to cut the circle into 8 equal wedges (like a pizza).
Carefully separate the wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops with the remaining 2 tablespoons of heavy cream. This helps them brown beautifully.

Step 6: Bake

Bake for 18-22 minutes, or until the scones are golden brown on top and firm to the touch.
Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Step 7: Make the Glaze (Optional)

In a small bowl, whisk together the powdered sweetener, orange juice, and orange zest until smooth. The glaze should be thick but pourable. Add more juice a drop at a time if it’s too thick, or more powdered sweetener if it’s too thin.
Drizzle the glaze over the cooled scones.

Storage

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store in the refrigerator for up to 1 week.
Freezer: Freeze unglazed scones in a freezer bag for up to 3 months. Thaw at room temperature and add fresh glaze before serving.

Pro-Tips for Success

Don’t Thaw Frozen Cranberries: If using frozen cranberries, add them straight from the freezer. Thawing them will turn them mushy and cause them to bleed into the dough.
Measure Almond Flour Correctly: Spoon the almond flour into your measuring cup and level it off. Scooping directly can compact it and result in too much flour, making dry scones.
Cranberry Substitution: If you can’t find cranberries, use chopped fresh or frozen raspberries or blackberries. Blueberries also work but are slightly higher in carbs.
Orange Extract: The orange extract is optional but highly recommended. Fresh orange zest provides flavor, but the extract gives that extra “pop” of authentic orange taste that gets muted by other ingredients.
Watch the Edges: Keto baked goods can brown quickly due to the natural sugars in nuts. If the edges are browning too fast, tent loosely with foil for the last 5 minutes of baking.