I’ve been making this Cranberry Walnut Scones recipe for the boys for the last couple of years. Since it’s become an official family favorite, I thought it was about time to share. Last week, I decided to make these Paleo scones one evening; by morning, they were gone. Scones for dessert, breakfast, snacks, whenever. Because this is a mighty healthy scone recipe I’m just fine with that. And because it’s also a mighty easy scone recipe I can whip up batch after batch for the boys in no time flat!
When our family needs quick meals in the morning, these gluten-free scones are perfect with hard boiled eggs made the night before. What’s better than a filling, yet easy meal that’s healthy too?! Not a whole lot. Just remember, don’t eat on the run, take 10 minutes to sit, chew, and digest. You deserve it!
Cranberry Walnut Scones
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon baking soda
- 1 large egg
- 2 tablespoons coconut sugar
- 1 tablespoon orange zest
- ½ cup dried cranberries
- ½ cup walnuts chopped
Instructions
- In a food processor pulse together almond flour and baking soda
- Pulse in egg, coconut sugar, and orange zest
- Stir in cranberries and walnuts by hand
- Transfer dough to a parchment paper lined baking sheet
- Form dough into a large circle, 1-1½ inches thick
- Cut dough like a pizza, into 8 slices
- Using a metal baking spatula move slices apart, leaving 2 inches between
- Bake at 350°F for 12-16 minutes until edges are browned
- Serve
These healthy fruit scones are made with an almond flour base and studded with organic dried cranberries. I love baking with almond flour, for me it is the perfect low-carb ingredient, full of good heart healthy fats.
If almond flour isn’t your thing, and you’re in need of nut-free scones try my Paleo Chocolate Chip Scones recipe, which is made of coconut flour. With only 7 ingredients, it’s every bit as easy to make as these Cranberry Walnut Scones! If you’re looking for something similar to this scone recipe that’s savory, try my Paleo Biscuits. They’re fabulous dipped in my Gluten-Free Gravy. If you’re looking for still more recipes for scones, check out my scones page, it’s full of all kinds of delicious healthy goodness!
Healthy recipes are great. No doubt about it. But good health consists of far more than eating well. So if you’re stressed out during the holiday season, or any time of year for that matter, take time whenever you can to put down your cell phone, and nurture yourself with more sleep as well as adequate gentle exercise such as walking or yoga!
Nate says
This is the season to try making these with fresh cranberries. Here in New England, the supermarkets have fresh cranberries and I eat them in salads fresh and raw… Tart and yummy and healthy. I dump a bunch in my paleo breakfast bars instead of my usual frozen blueberries. Cranberries freeze really well, too, so I freeze half the bag and use them through the winter…
I can’t wait to try these scones – I am surprised that there is no liquid in the dough. Thanks!
Ángel M laP says
I am going to make them they sound great.Me and my family are gluten free and we always look for great ideas all the time thanks Elanas Pantry??
Denise says
This recipe sounds wonderful. Can you substitute stevia for the coconut sugar?
Bonnie says
Just made these with what I had on hand: Dried cherries, pecans and dried lemon zest. WONDERFUL. Husband could not stop eating. Just had a friend that is new to Paleo and is looking for a quick breakfast to replace his oatmeal, me thinks this would work perfectly.
Tiina says
I used your combination of cherries, pecans and lemon zest. Honey for sweetener. These are really great! and very satisfying considering they’re not particularly sweet.
Jennie says
So great! I love your recipes- simple and delicious/ thanks!
Tamara says
Can I substitute oat flour for almond flour?
marian says
elana,
I have tried these before and they are so good!!! my husband and I love them!!! I have all of your cookbooks and use them a lot. I also love your breakfast sausage recipe. sometimes I make it with pure sorghum syrup which is low on the glycemic index and they turn out really good. I also make your zucchini bread recipe only I use 1/2 coconut palm sugar syrup which I make myself and 1/2 sorghum syrup to replace the agave and them I make muffins out of it. they are a big hit with my husband. thank you so much for all of your cookbooks and website!! I would have been lost without you when I first found out I was celiac. I also have ibs-c so I am on the fodmap diet as well and found out that my 2 major triggers were garlic and onions :( but at least I can use garlic infused oil.
well I sure hope this note finds you and your family in good health and happy. happy holidays to you.
sincerely,
marian
Maria Feeney says
My nephew has Type 1 Diabetes and gluten intolerant…
Do you know the sugar and carb count for this and maybe any recipes you can recommend for him?
Thanks!
Tamara says
If you go to my fitness pal and put on the ingredients under recipes, it will calculate everything for you.
Patricia R. says
Elana, I wonder if you think any of your scone recipes would work in a cast iron scone pan. I have one that I used to use and I really love it but since going grain free, I have never found a recipe that states it could be used. It makes the prettiest scones and I would love to use it again. This recipe would be perfect to try it out.
Linda says
My sister was recently diagnosed with an Autoimmune disease and must be on an Autoimmune Paleo diet. Do you have recipes for this even more restrictive diet? All help appreciated. Thanks, Linda
Amber says
I can’t ever find dried cranberries without sugar. Can you use fresh cranberries?
Elana says
Hi Amber, the dried cranberries that I link to in the recipe above are fruit juice sweetened and organic :-)
Amy says
I don’t see why you couldn’t dry your own! Put fresh cranberries on a cookie sheet in a low heat oven for an hour or so. I used to make homemade granola and I used cranberries that I’d dried in the oven. They still had a little bit of POP in your mouth with that tartness – so delicious!
Tamara says
I would like to use fresh as well. I make a cranberry bread with fresh and was wondering if I could use fresh here?
Elle says
I buy mine in the bulk section of the health food store.
Nate says
I just posted this idea – I do it all the time! Super yummy and tart!