Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

cranberry orange scones

Cranberry Orange Scones

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Gluten-free Cranberry Orange Scones are made with a super healthy base of almond flour, eggs, and honey. They’re studded with antioxidant rich dried cranberries and chocolate chips. Feel free to use any type of chocolate chip that your heart desires in these grain-free scones. I’ve made them with dark, milk, and white chocolate chips and they’re incredible each way.

The orange zest in these scones adds an amazing flavor. I often use extra and sprinkle it on top. I love the flavor of orange zest and can’t get enough of it. In addition to flavor, orange zest contains nutrients that boost your immune system to help fight off colds and flu.

Print Recipe
Cranberry Orange Scones
Serves:16scones
Ingredients
Instructions
  1. In a large bowl, combine almond flour, salt, baking soda, cranberries, chips, and zest
  2. In a small bowl, combine egg and honey
  3. Mix wet ingredients into dry
  4. Knead dough with hands to distribute ingredients properly
  5. Form dough into 2 little circles, each ½ inch thick
  6. Cut each circle into 8 slices, like a pizza
  7. Using a metal baking spatula transfer to a parchment paper lined baking sheet
  8. Bake at 375°F for 10 minutes
  9. Serve

The general idea for these scones came from Joy the Baker. I made quite a few changes until I had created an entirely new scone recipe that is grain-free, gluten-free, dairy-free, and sugar-free!

Here are some of my other easy gluten-free scones recipes for you!

Comments

  1. Thank you so much for this recipe! I just made these and almost cried! I just started a gluten-free diet two weeks ago. I’ve been missing the baked treats I used to make, and these scones satisfied my craving.

    Reply

  3. Hi I love your scone recipes and make them every week for my family for the past two years. I only use almond meal with the whole ground almond un blanched, and find it does work beautifully for all of your recipes. The macro almond meal in new Zealand available at countdown works just fine, so don’t stress it southern hemisphere if blanched almond flour is scarce. (and it is at times)

    Reply

    • KR, thanks for your comment. Some people find that unblanched almond meal is ok for the recipes, but many of my readers have said that the texture was not the same as the unblanched. I’m glad it worked for you :-)

      Reply

  4. I just made these scones and they were fabulous. I used walnuts and fresh blueberries instead of cranberries and white chocolate. Ironically, our electricity went out just after I mixed the batter, so I baked them on my gas grill and they turned out perfect! I will definitly be making these again. Thanks!

    Reply

  5. Yum! I made these as a Mother’s Day treat for myself. Having neither cranberries nor chips, I opted to add 2 tablespoons of cinnamon and an extra tablespoon of orange zest. Turned out perfectly. I enjoyed them warm from the oven with a touch of butter. The hardest part is storing some for later!

    Reply

  6. I just made these for breakfast but used things on hand. I mixed everything in my Ninja food processor w/ the dough paddle, used dehydrated almond nut pulp (left from making almond milk) for the flour, honey instead of agave, regular mini chocolate chips, and I also put in 2 really ripe bananas. I didn’t bother forming the dough. I just dropped large spoonfuls onto my pizza stone covered with parchment paper. Quick, easy & tasty! And, it was a great way to use up my dehydrated almond pulp I’ve been accumulating. Thanks!

    Reply

  7. Fab flavour combos, orange white choc and cranberry always go great together – I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think – read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy – simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks !!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing !!! Happy Baking xxxx

    Reply

  9. I’ve just started using your recipes and so far I love them! I have only been able to get my hands on Bob’s Red Mill blanched almond flour so far… but for these and the coconut bars it’s been great. No funky results.

    I subbed honey for agave
    used grapefruit zest instead of orange
    added 2tsp fresh thyme
    1/2 c sunflower seeds
    and 1/2 c cranberries

    They are awesome! I shared with a couple of co workers and they’re into them too!

    Reply

  10. What a fantastic recipe!! Here’s a yummy variation I just tried (a lower sugar option): omit the orange zest, chocolate, and cranberries, change agave nectar to one tablespoon of honey. Add 1/4 of toasted walnuts, one tablespoon of vanilla, and one teaspoon of cinnamon. I think it is so fun to experiment with this recipe. Thanks, Elana!

    Reply

  12. Really good! Here are my substitutions (based on preference or what I had on hand):
    Honey instead of agave
    Dark chocolate – 85% chopped from bar
    Lemon zest
    Mixed dried berries

    Worked really well. My recipe did not make as many scones. Maybe I like mine a tad bigger.

    Thanks for the recipe!

    Reply

  14. Elana,

    Oh my gosh, these are amazing. I made a half-batch (I was nearly out of almond flour) to try them out, and I only had one before my boyfriend inhaled the rest. Thank you for sharing all of your hard work! I just picked up both of your books today, and can’t wait to try some new recipes.

    Love from Arvada!! =)

    Reply

    • Samantha, thanks for letting me know these were amazing! I’m so happy you are enjoying my books :-) xoxox

      Reply

  15. Just made these for a ladies luncheon yesterday and they were fantastic!!! I am not a big white chocolate eater, so I just doubled the amount of cranberries. Also, made a second batch substituting lemon for the orange zest and dried cherries for the cranberries. The ladies and my hubby loved them! Unthinkable that they taste so much like scones w/o any of the butter; but it’s true! Am going to keep experimenting with different flavors…

    Reply

  16. Love, love, love the gluten free cookbook! Have made many things from here and all were a hit. Made the chicken pot pie last night and it was loved by all! Thanks again!

    Reply

  17. I love that you are inspired by Joy the Baker, I have recently gone Paleo, even so I still love her blog. Thank you for sharing all your wonderful recipes with us, I have your cookbook and absolutely love it!!!

    Reply

  21. Hmmmmmmm! These are amazing! The cranberries alongside the crust turn a little crispy and chewy and just heavenly. Glad I tried :-)
    I love your recipes Elana. Bought both of your books. Please keep up the amazing baking and cooking inventions. Looking forward to new recipes.

    Reply

  22. Your website absolutely ROCKS!!!!!!!!!!!!
    Your recipes and advice and posted info have helped me IMMEASURABLY starting on a grain free lifestyle.
    Over the past 6 months I’ve been able to shift to this lifestyle and have DELICIOUS choices that have been made food my friend and this transition SO much easier.
    Thank you.
    Catherine Howell
    Brampton, Ontario

    Reply

  25. Thank you for giving me an idea for what to make for my daughter’s upcoming wedding shower! Looks delicious and pretty to boot. The idea of dried cranberries and white chocolate combined – wonderful!

    Reply

  27. Those look so good and so colorful, Elana! Almost polka-dotted. ;-) You (and Joy) can keep the scones coming. We have our support group tea at the end of the month and I need all the fabulous ideas I can get. :-)

    xo,
    Shirley

    Reply

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