Gluten-Free Cranberry Scones – a delicious recipe with almond flour, +, salt, Baking Powder, maple syrup, coconut oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
In a medium sized mixing bowl, combine almond flour, a quarter cup of arrowroot flour, salt, and baking powder.
3
In a smaller mixing bowl, combine maple syrup, melted coconut oil, and one egg. Blend with a hand mixer until smooth.
4
Pour wet ingredients into dry, and blend until all ingredients are evenly combined.
5
To make the orange scones, add the orange zest. To make the cranberry scones, add 1 cup of dried cranberries in place of the orange zest.
6
Add two tablespoons of arrowroot flour to the batter to thicken the dough.
7
Line a baking sheet with parchment paper. Form dough into a ball. Place the ball of dough on the parchment lined baking sheet and flatten slightly.
8
Carefully cut the dough into eight equal wedges, and bake at 350 degrees for 20 minutes.
909
kcal
Calories
78
g
Fat
39
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups almond flour, 1/4 cup + 2 tbsp cups arrowroot flour, 1/2 teaspoon salt, 2 teaspoons Baking Powder, and more.
Yes, Gluten-Free Cranberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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