Easy, low-carb cranberry orange scones made with almond flour.
2cupsblanched almond flour
1/4cupcoconut oil, melted
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, erythritol, baking powder, and salt.
In a small bowl, whisk together the melted coconut oil, orange zest, vanilla and egg. Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. (The dough should be pliable and dense, not crumbly; add a little more coconut oil, a teaspoon at a time, if it's very dry.) Stir and press the cranberries into the dough.
Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart. Bake for 18 to 22 minutes, until golden.
Cool completely on the pan to firm up. (Scones will fall apart if you move them before cooling.)