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!
Becky says
These were a holiday hit! Better than most scones I’ve eaten and so easy to make! I’m getting ready to make another batch. Thanks, Elena!
susan says
I just made these and they are delicious. Great flavor and texture. And so easy. A hit with the whole family. I made a few substitutions. I used fresh cranberries because I couldn’t find unsweetened ones. I coarsely chopped them to avoid the tartness of eating a whole fresh cranberry all at once. I thought my daughter might have a texture issue with the walnuts, so I pulsed them a few times with the dough, and it worked out great. We got the flavor of the walnuts without the texture problem. Finallly, I divided the dough into three even balls and made mini scones. They are absolutely adorable and have the feel of Christmas cookies. Thanks for all the wonderful recipes, Elana.
Elana says
Thanks so much for your comment Susan!
Jo says
I made these today and they were delicious. Thank you for the recipe :-)
I did substitute the egg with 1tbsp ground chia seeds and 3tbsp water, simply because I’d run out of egg. I also reduced the almond meal because I was using almond meal that included the almond skin, which can be more absorbent than that made from blanched almonds.
Thanks again ?
Karen says
I’ve made this recipe a few times now. I didn’t have cranberries. So, I used currents.
First time I made them as the scones. They were great.
The next time I made them as icebox cookies. I rolled the dough into a log and refrigerated until it was firm. Then sliced and baked. It made 20 cookies. Baking time was about 10 mins.
Joyce says
I just made these and they were very good but reminded me more of a cookie than a scone so I think I will use your idea next time?
Carol says
These are a-maz-ing! I’ve made them 6 times so far since getting the email. So simple, so easy and fast, so chocked full of walnuts and cranberries. They’re all gone in minutes!
I use a mixer instead of a food processor, and put the dough right on my USA PAN Jelly Roll Pan to form the scones, no parchment paper needed.
Dianne says
I just made these scones using my blender as I don’t have a food processor. They were delicious, but dry and flat/dense. Any suggestions as to how to make them thicker and less dry? Do I need a food processor? Thanks!
Elana says
Hi Dianne, which brand of almond flour did you use? That can make all the difference!
Tiina says
made these again. this time I used a scoop to make 15 equal sized scones, flattening them out before baking. Perfect!
Marie says
Oh, man. These are delicious! I love them! I didn’t use the dried cranberries, walnuts, or orange zest because I just didn’t feel like it. Not disappointed! I’m trying to make my own bread-type foods because I can’t find exactly what I want at any store and I’m working on going gluten/dairy free. I made these to eat for breakfast instead of toast. They may not last more than a day, between me and my husband. They’re sort of small, so 2 seems like a serving to me. Oh my gosh, I will be making these a lot more. I may put dark chocolate in them next time. Or they could be dressed up with ganache or some type of topping.
Jenifer says
Made these 3 days ago. Best scones! Thought the dough was dry & hard to work with, I was afraid the scones would be dry & fall apart. They were DELICIOUS & my husband’s favorites. Thank you for sharing the recipe!
Sarah @ Bourgeois Essence says
Ah scones! Something I have never dared to bake… In Switzerland scones are not “normal” so the only times I would have them is when buying them in a british bakery shop :) However, I do love love love them. So far I haven’t had them with cranberries. I think it’s an amazingly delicious idea. I might have the courage to do these :)