Diabetic-Friendly Cranberry Orange Scones

ByHannah Peterson

Soft, buttery, bakery-style scones… without the sugar spike!

If there’s one recipe that makes your kitchen smell like a cozy café, it’s these Cranberry Orange Scones. Tender, golden, lightly sweet, and studded with tart pops of cranberry—these scones feel indulgent yet stay incredibly friendly for blood sugar.

🛒 Ingredients (Makes 8 Scones)

Dry Ingredients

  • 2 cups almond flour
  • ½ cup coconut flour
  • ⅓ cup powdered monk fruit or erythritol
  • 1 tbsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 2 large eggs
  • ⅓ cup heavy cream (or unsweetened almond milk for lighter option)
  • 5 tbsp cold butter, grated or cubed
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • 1 tsp orange extract (optional, but amazing!)

Add-Ins

  • ½ cup sugar-free dried cranberries (or fresh cranberries, chopped)

👩‍🍳 Instructions

1️⃣ Mix the dry ingredients

In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.

2️⃣ Cut in the butter

Add cold butter to the bowl and use your fingers or a pastry cutter to work it into the flour until crumbly.

This creates the flaky layers!

3️⃣ Stir in wet ingredients

Add eggs, heavy cream, vanilla, and orange zest.
Stir until a soft dough forms.

Fold in cranberries.

4️⃣ Shape your scones

On a parchment-lined tray, press dough into a thick round disk.
Cut into 8 wedges (or into square biscuits like your picture!)

5️⃣ Bake

Bake at 350°F (175°C) for 18–22 minutes, until golden on top.

Let cool to firm up.

Optional Sugar-Free Glaze (HIGHLY recommended!)

  • ½ cup powdered monk fruit
  • 1–2 tbsp orange juice or almond milk
  • ½ tsp vanilla

Drizzle over cooled scones for that bakery finish.

📊 Nutrition (Per Scone)

Approximate:

  • Net Carbs: 4–5g
  • Fat: 16g
  • Protein: 6g
  • Calories: ~185

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