Cranberry Orange Scones

overhead view of cranberry orange scones in a cast iron skillet



  1. 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.
  2. Add the fresh cranberries and stir to incorporate with a wooden spoon.
  3. 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.
  4. Pour the wet ingredients into the dry and stir together until the batter is even.
  5. 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.
  6. Bake at 350 for 30 minutes.
  7. Let cool, slice into 8 pieces, and serve!