Keto Cranberry Orange Scones
These Keto Cranberry Orange 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 packed with fresh, tangy cranberries are a 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 this keto cranberry orange scones recipe because they’re not overly sweet, and the texture melts in your mouth just like a classic scone. With bright red cranberries they are perfect for Christmas and the other winter holidays.
I could easily eat keto cranberry 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. These big tender scones have just 5 net carbs each.
Make sure to check out my Cottage Cheese Pumpkin Muffins as well as my White Chocolate Cranberry Bread. Both keto recipes are great for breakfast with your morning coffee, brunch, or an afternoon snack.
Ingredients
- Almond flour – I tend to use almond flour in most of my baking recipes. Combined with coconut flour it is a perfect low carb sub for all purpose flour.
- 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. If you have unsalted butter add a pinch of sea salt.
- 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. Orange juice is not potent enough for the flavor to come through.
See quantites in the printable recipe card below.
How To Make Keto Scones
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.
You can make the dough in a large bowl. Just cut the cold butter into the dry ingredients with a pastry cutter. Then stir in the wet ingredients until a uniform dough forms.
Step Three: Press the dough into a disc shape on a greased baking pan.
Cut into 8 large scones. 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 brown and firm. If the scones start to get too dark cover them with foil (check them after 15-20 minutes). Cool the scone recipe completely.
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 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.
- Dried cranberries – Swap in my Sugar-Free Dried Cranberries for the fresh.
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 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 low carb scones?
Powdered sweetener is always a great topping choice for keto cranberry-orange scones. You can also add a few nuts to the top before baking. Or serve with a scoop of whipped cream!
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Keto Cranberry Orange Scones
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tbsp collagen
- 1/2 tsp salt
- 1 tablespoon baking powder
- 1/2 cup heavy cream
- 1 large egg
- 2 1/2 tbsp cold butter cut into small pieces
- 2 tsp vanilla
- 1 tsp orange extract or zest
- 2/3 cup halved fresh cranberries
Vanilla Orange Icing:
- 1/2 cups powdered sweetener
- 1/2 teaspoon vanilla
- 1/4 tsp orange extract or zest
- 1 tbsp heavy cream half and half, or almond milk
- 2 tsp 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 extracts. 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
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Originally Published November 8, 2021. Revised and Republished October 27, 2025.
Another great recipe that I just made. The substiturions I made were using lemon zest, instead of the orange. I’m a great one for trying to use what I have on hand. The other change I made was dividing the dough in half, then adding 1/3 cup dried unsweetened cranberries to one half and dried unsweetened blueberries to the other half. I put half the cranberry dough in my scone pan and the blueberry scone dough in the other 4 openings. I put sliced almonds on the tops of the scone dough. I drizzled some of the icing over all of them, while they were cooling on the rack. My sister prefers blueberries over cranberries, so we both had our favorites. I’m sure the fresh cranberries would have been great, but I had none on hand and a lot of unsweetened dried fruits I had dehydrated.
Hi. I just made a batch of these. I’ve cut them into wedges but your recipe doesn’t state the size of circle or the height of the dough so I guessed at about a 7 inch circle which makes quite high scones. Can you please let me know the further instructions? Thanks!
My circle was closer to 9 inches. Either will work just the baking time will change.
These look so good! I love anything cranberry, I need to make them!
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?
You can just omit it. Enjoy!
The flavors in these keto scones is amazing! Great texture – you’d never guess that they’re keto.
These scones are delicious! Hard to believe they are Keto. I’ll be making them again and again! Thanks!
These were amazing! The perfect flavor and texture and absolutely loved that vanilla orange icing on top!
Can gelatin be used instead of collagen?
I haven’t tested that but I think it would work.
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.
Hi Taryn! If I use a scone pan for these do I need to line each section with parchment paper?
No, just grease it well.
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.
It’s about 8 inches. I removed the mention of molasses. It was a typo, sorry about that.