Cranberry Orange Scones
Cranberries are in season! This makes me mostly excited but also partly confused. What on earth are cranberries for if not homemade cranberry sauce, sweet potato cranberry stuffing, or the ever popular tart cranberry salsa?
Well, cranberry orange scones, of course.
With plenty of visiting relatives and friends during this most wonderful time of the year, we have numerous opportunities to flex our “hostess with the most-ess” skills. While my Fed+Fit Holiday Feast will guide you through cooking a seamless, well-timed, well-organized dinner that has your guests raving “oh my goodness, you’re a kitchen diva!” …these scones will help answer that question of “what do we serve them for breakfast?”
What’s my go-to breakfast fix for a house full of my favorite people? I’ll usually whip up a big batch of some sweet potato breakfast hash, make a plate of several over-easy eggs, brew a big pot of coffee, set out a large bowl of fresh fruit, and bake up something special.
During the summer months, I gravitate towards these blueberry scones but during the winter, it’s cranberry orange scones or bust.
They’ve got the most wonderful hint of orange flavor and the tart cranberries transform in the oven into sweet pockets of cranberry jam.
A tribute to the season of warm wishes, your family and guests will love these.
Cranberry Orange Scones
Yield: 8 scones
Prep Time: 10 minutes
Cook Time: 30 minutes
- 1 1/3 cups blanched almond flour
- ¼ cup arrowroot
- pinch of sea salt
- 1/4 teaspoon baking soda
- 1 cup fresh cranberries
- 1 tablespoon fresh orange zest
- 1 1/2 teaspoon orange juice
- ¼ cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Stir until all clumps are broken up and it's well incorporated.
- Add the fresh cranberries and stir to incorporate with a wooden spoon.
- In a temperate bowl, add the orange zest, orange juice, coconut oil, maple syrup, vanilla extract, and egg. Whisk together until it's well incorporated.
- Pour the wet ingredients into the dry and stir together until the batter is even.
- In a 9 - 10 inch round pan (or castiron skillet) that is either well coated with butter (may substitute with evco) or lined with a parchment paper circle, add the batter. Using either a greased spoon or your hand, press the wet batter into the pan so that it is spread to the edges.
- Bake at 350 for 30 minutes.
- Let cool, slice into 8 pieces, and serve!