Ingredients

The following ingredients have 4 Servings
  • 2 cups / 225g almond flour
  • 1/3 cup / 60g erythritol
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup / 50g coconut oil (melted)
  • 2 tbsp orange zest
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1/2 cup / 55g cranberries (fresh or frozen)

Instruction

  • Preheat the oven to 180 Celsius / 350 Fahrenheit.
  • Combine the dry ingredients - almond flour, erythritol, baking powder and salt - in a bowl.
  • In a separate bowl, mix together the melted coconut oil, orange zest, vanilla and egg. Stir into the dry ingredients until a dough forms.
  • Last, stir the cranberries into the dough.
  • Form a ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges and move the pieces about 1 inch apart.
  • Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.