These Keto Scones are tender, moist, full of cranberries, and drizzled with a sweet orange glaze! Perfect for a holiday brunch or a weekend snack paired with a hot cup of coffee. Low carb scones are must-make for your upcoming holiday cravings.
Does anyone else love scones as much as I do? I'm a huge fan of the flavor of scones because they're not overly sweet and the texture of scones just literally melt in your mouth.
I could easily eat keto scones every day and have no remorse whatsoever about it. But since my family feels the same way that I do about my scone recipes, I'm lucky to be able to grab one to enjoy before they're all gone.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
Make sure to check out my Maple Oat Nut Scones as well as my White Chocolate Cranberry Bread. Both recipes are great for breakfast, brunch, or a late-night snack.
Ingredients Needed
The great thing about making scones is that while they may look difficult to make, they're really not. They might be expensive at the bakery but you'll soon find out that you can whip up keto scones quickly and easily right at home.
- Almond flour - I tend to use almond flour in most of my baking recipes.
- Coconut flour - Adding in coconut flour balances the oiliness of the almond flour.
- Joy Filled Eats Natural Sweetener -This simple sweetener is my go-to baking substitute for regular sugar. I do offer suggestions in the recipe card for other sweeteners.
- Collagen - Collagen in baking adds elasticity which adds great texture.
- Baking Powder - Needed to help the scones rise during baking.
- Heavy Cream - The cream adds a nice subtle richness.
- Egg - This is one major component of binding together all the ingredients.
- Butter - I tend to just use salted butter when baking. It balances the sweetness.
- Vanilla Extract - You always have to have a bit of vanilla when baking!
- Fresh cranberries - Having fresh cranberries or frozen fresh cranberries is the key! You can see mine are still a little frosty from the freezer. It is totally fine to use frozen cranberries in this recipe.
- Powdered Erythritol -This natural sweetener is great for the glaze topping. Granular sweeteners will be too gritty.
- Orange zest - You can also use orange extract as well.
How To Make Keto Scones
Once you realize how easy this keto scone recipe is you're never going to want to stop! Find out how simple and easy it can be to make homemade scones asap!
Step One: Preheat the oven to 350. Line a baking sheet with parchment paper.
Step Two: Add the dry ingredients to the food processor. Pulse until combined. Add the wet ingredients (cream, egg, butter, extract, and molasses). Pulse until crumbs form. Process until the dough comes together into a ball. This can take a minute or two. Add in the cranberries and pulse until some are chopped. You want some chopped and some whole. Stir them in more with a wooden spoon if needed.
Step Three: Press the dough into a circle on the baking sheet.
Cut into 8 wedges. Spread them out so there is at least half an inch between the scones. I just wiggle a big knife back and forth in between them.
Step Four: Bake for 40 minutes until golden and firm. If the scones start to get too dark cover them with foil (check them after 15-20 minutes). Cool completely.
Expert Tip: Let the keto scones cool completely before starting to add on the glaze.
Step Six: Gather up your glaze ingredients and combine in a small bowl. Whisk well so that it's smooth and creamy.
Step Seven: Drizzle the orange glaze on the cooled keto scones.
I told you that making scones isn't hard to do! This gluten-free scones recipe is amazing and will have you dreaming about your morning scones!
Variations
Blueberries - For keto blueberry scones just sub in fresh or frozen blueberries for the cranberries.
Raspberries - Since raspberries are more delicate I recommend using frozen raspberries. Fresh raspberries may break when trying to incorporate them into the dough.
Maple Nut - For this one, you need to head over to my copycat Starbucks Maple Oat Nut Scones. They are divine!
Lemon - Sub in lemon zest or lemon extract in place of the orange. Lemon is also a nice glaze option if you go for one of the berry variations above.
Common Questions
How do you store leftover baked scones?
Storing scones in an airtight container is key for keeping them fresh. You don't have to keep them in the fridge, but if you do, they just might stay a bit fresher.
You can easily pop keto scones in the microwave for a few quick seconds to warm them up and eat them.
Can you freeze scones?
You bet. Scones can be frozen once they're baked and they really do a great job staying fresh in the freezer. To unthaw, just place the container or package in the fridge to let the thawing process start.
What other toppings can you add to keto scones?
Powdered sweetener is always a great topping choice for scones. You can also add a few nuts to the top before baking. Or serve with a scoop of whipped cream!
📖 Recipe
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ¼ cup Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tablespoon collagen
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup heavy cream
- 1 large egg
- 2 ½ tablespoon cold butter cut into small pieces
- 2 teaspoon vanilla
- ⅔ cup halved fresh cranberries
Vanilla Orange Icing:
- ½ cups powdered sweetener
- ½ teaspoon vanilla
- ¼ teaspoon orange extract or zest
- 1 tablespoon heavy cream half and half, or almond milk
- 2 teaspoon water
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, and extract. Pulse until crumbs form. Process until the dough comes together into a ball. This can take a minute or two.
- Add the cranberries and pulse a few times until some are chopped. Fold in the cranberries the rest of the way. You want some chopped and some whole.
- Press the dough into a circle on the baking sheet. Cut into 8 wedges. Spread them out so there is at least half an inch between the scones.
- Bake for 40 minutes until golden and firm. If the scones start to get too dark cover them with foil (check them after 15-20 minutes). Cool completely.
- Stir together the icing ingredients and spread on the cooled scones.
Notes
Nutrition
Twila says
These look so good! I love anything cranberry, I need to make them!
Silvia L says
I love cranberry scones and I would love to make this recipe but the collagen is holding me back. What can I substitute, and how much, or can I leave it out?
Taryn says
You can just omit it. Enjoy!
Katherine says
The flavors in these keto scones is amazing! Great texture - you'd never guess that they're keto.
Camila says
These scones are delicious! Hard to believe they are Keto. I'll be making them again and again! Thanks!
Taylor says
These were amazing! The perfect flavor and texture and absolutely loved that vanilla orange icing on top!
Ann says
Can gelatin be used instead of collagen?
Taryn says
I haven't tested that but I think it would work.
Rana Durham says
I love to try to make this scone as scones make me feel really fancy but they are really tasty, I think many in my family will enjoy them . I may make them as biscuit.
Camille says
Hi Taryn! If I use a scone pan for these do I need to line each section with parchment paper?
Taryn says
No, just grease it well.
Lisa says
Can you please add a comment about how big of a diameter the door should be? Also there’s no molasses in the ingredients but it’s mentioned in the directions.
Taryn says
It's about 8 inches. I removed the mention of molasses. It was a typo, sorry about that.