Cranberry Orange Scones

With just the right amount of sweet and citrus, these cranberry orange scones will deliver on the flavor and texture of traditional scones; without the grains, gluten, and dairy.

These scones are an excellent after meal dessert, a wonderful quick breakfast, or a nice sweet treat when you just need a snack.

Yields:  12 scones


4 cups almond flour

2/3 cup coconut flour

1 tsp baking soda

1/2 tsp salt

4 tsp vanilla

2/3 cup of honey, melted + 1 tbsp honey, melted (for brushing the scones)

6 eggs

Zest of 1 orange

2/3 cup cranberries, unsweetened


Set oven at 375.

Combine the dry ingredients in a large mixing bowl and mix well. Set aside.

Mix all wet ingredients in a separate medium mixing bowl, including the orange zest.

Add the mixed wet ingredients into the dry ingredients and use a hand mixer to combine well.

Carefully fold the cranberries into the batter with a rubber spatula.

Scoop 1/3 cup (packed) of the batter onto 1 large or 2 medium baking pans lined with parchment paper. Do not be afraid to use a spoon or your fingers to work with the batter once on the pan and mold it into a round shape about 1 1/2 inches in thickness and about 1 inch in between each scone. Note: If you are using your hands to press and mold the scones and it becomes difficult to work with due to sticking, just wash and dry your hands then keep working.

Lightly brush the tops of the scones with the 1 tbsp melted honey.

Place the scones on the middle oven rack for approximately 20-25 minutes or until golden brown.

Allow the scones to cool before moving the scones over to a serving dish or storage container.

The recipe yields 12 full sized scones, minus one for "taste testing".

The recipe yields 12 full sized scones, minus one for “taste testing”.


  1. It sounds fabulous, I will definitely make them….but here is a question for you. My son is allergic to nuts and his fiancee has celiac disease. So many gluten free recipes for baked goods use almond flour. I don’t know what happens if you use all coconut flour, or some other ingredient.Any ideas?

    • Willie says:


      Good question. Unfortunately, I did not experiment with alternate flours or amounts in this recipe. However, here is a suggestion on how to use some alternate flours for the recipe:
      First off, half the recipe to make a smaller batch; just in case things do not turn out right.

      Secondly, remove the almond flour all together but increase the amount of coconut flour to about 3/4 cup. Add about 1/3 cup of tapioca flour.

      You may need to scale back the baking soda amounts, as coconut and tapioca flours tend to naturally fluff and rise more than dense almond flour.

      I hope that this helps and let me know if you try it nut-free and it works for you!

      • Thanks, that is a good idea. I knew I didn’t want to try all coconut flour but will check out tapioca flour. I know there are gluten free baking ” mixes”out there, but would rather make it from scratch.

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