Cranberry Walnut Scones

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
Serves:
8
Print Recipe
Instructions
  1. In a food processor pulse together almond flour and baking soda
  2. Pulse in egg, coconut sugar, and orange zest
  3. Stir in cranberries and walnuts by hand
  4. Transfer dough to a parchment paper lined baking sheet
  5. Form dough into a large circle, 1-1½ inches thick
  6. Cut dough like a pizza, into 8 slices
  7. Using a metal baking spatula move slices apart, leaving 2 inches between
  8. Bake at 350°F for 12-16 minutes until edges are browned
  9. Serve
These are a-maz-ing! I've made them 6 times so far. So simple, so easy and fast. They're all gone in minutes!

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!


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Comments

113 responses to “Cranberry Walnut Scones”

  1. These turned out great. I expected them to be dense but they were surprisingly light. I made cherry chia seed jam while they baked and the two went extremely well together. Despite the deliciousness I didn’t crave a second so they’re good and satisfying as well. I’ll definitely bake them again.

  2. For those with an egg allergy I want to share how I made this egg free. I used 1/4 cup pumpkin purée in place of the egg and it actually worked! Baking egg free without gluten/grains is a challenge but this worked pretty well!

    Thanks Elana, happy to enjoy a scone again!

  3. Hi – I made these but made them savory by adding ham and cheese and omitting the sugar, berries and nuts. I seasoned them with a few dashes of sea salt and granulated garlic. Baked for 15 minutes and they turned out really good! I’ve tried this recipe as you have it written and they were amazing too! Thanks for such a delicious and versitle recipe!!

  4. I made these for the first time today and they are fantastic! Even my grandchildren (ages 5 and 2) loved them.

    • Angela, what lucky grandchildren! It is so great that they have you. I’m glad to hear they loved the scones :-)

  5. This recipe is one of my go-to breakfast recipes. I find it incredibly versatile – I’ve used a wide variety of dried fruits and nuts (apricot pistachio cardamom anyone?). I’ve also found that one can substitute other nut flours (cashew, pistachio, hazelnut) easily. If the flours are tolerated by the eater, swapping in up to one cup of chestnut or buckwheat flour works, but one might need a couple of tablespoons of liquid. Thank you Elana. Your recipes have been such a gift, and I am happier and healthier for them.

  6. Hello Elana, I tried this recipe today, and though they taste great, I think they would be better if I didn’t bake then for this long. However, after about 16 minutes at 350F, they were still raw inside, so I had to bake them about 20 something I think minutes more. But they turned out somewhat hard to bite. And that’s also with cutting them into smaller pieces. What would u suggest I did wrong that they took long to bake? And rmare they suppose to be soft on the inside? Thank you!

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Recipes » Breakfasts » Cranberry Walnut Scones