Servings: 8 scones
Total Time: 30 minutes
Difficulty: Easy
Calories per Serving: ~165 kcal
Macros (per scone): 10g Protein | 6g Net Carbs | 11g Fat | 3g Fiber
Introduction
If you’ve ever craved a warm, bakery-style scone but dreaded the sugar and carbs, these Cranberry Orange Scones are your dream come true. With a zesty citrus aroma, tangy cranberries, and tender crumb, they deliver that cozy café experience — minus the carb crash.
This recipe works beautifully for Keto, Low-Carb, Slimming , High-Protein, and Weight Watchers lifestyles. Made from almond flour and Greek yogurt, they’re gluten-free, naturally sweetened, and high in protein — perfect for breakfast, brunch, or a smart snack that satisfies both comfort and macros.
They’re proof that a healthy lifestyle doesn’t mean missing out on your favorite baked goods — just reimagining them.
Look at the Recipe
- Texture: Crumbly on the outside, tender inside — just like a traditional scone.
- Flavor: Sweet orange essence balanced with tart cranberry bursts.
- Diet Benefit: Clean, protein-rich, low in carbs, and fully customizable for multiple plans.
Ingredients Needed
Dry Ingredients
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 tbsp erythritol or monk fruit sweetener
- Zest of 1 large orange
Wet Ingredients
- 2 large eggs
- ⅓ cup nonfat Greek yogurt (or coconut yogurt for dairy-free)
- 1 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tbsp orange juice
Add-ins
- ⅓ cup unsweetened dried cranberries (or fresh/frozen, chopped small)
Optional Glaze (choose by diet)
- Keto/Low-Carb: 2 tbsp powdered erythritol + 1 tsp orange juice
- Slimming World: Fat-free yogurt mixed with orange zest (0 syns)
- High-Protein: 1 scoop vanilla whey protein + 1 tbsp almond milk for a drizzle
- Weight Watchers: Light sugar-free icing or drizzle of low-fat yogurt (≈1 point)
How to Make Our Cranberry Orange Scones
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine dry ingredients: almond flour, coconut flour, baking powder, salt, erythritol, and orange zest.
- In another bowl, whisk together the eggs, Greek yogurt, melted butter, vanilla, and orange juice until smooth.
- Fold the wet ingredients into the dry until a soft dough forms. Gently stir in cranberries.
- Shape the dough into a round disc about 1 inch thick on the parchment paper. Cut into 8 triangles.
- Bake for 18–20 minutes, until golden and firm at the edges.
- Cool, then drizzle with your chosen glaze or serve plain for a naturally sweet treat.
Storage & Serving Suggestions
- Store: Keep in an airtight container for up to 3 days at room temp or 5 in the fridge.
- Freeze: Wrap individually and freeze for up to 1 month; thaw overnight.
- Reheat: Warm in a toaster oven or microwave for 10–15 seconds.
- Serve with: Coffee, tea, or a spoon of sugar-free jam or Greek yogurt.
Tips & FAQs
1. Can I use another flour?
Yes — for Slimming or WW, swap almond flour for oat flour or wholemeal flour (adjust points/syns accordingly).
2. Can I use fresh cranberries?
Absolutely! Chop them smaller and bake 2–3 minutes longer to release their juices.
3. What’s the best yogurt for this?
Nonfat Greek yogurt for protein boost (SW & WW friendly), or coconut yogurt for Keto/dairy-free.
4. How do I make these extra high in protein?
Add one scoop of unflavored or vanilla protein powder and increase yogurt by 1 tbsp to balance texture.
5. How many Weight Watchers points per scone?
Approximately 4 SmartPoints each (with light glaze).
