Cranberry Orange Scones

These Cranberry Orange Scones are the perfect holiday treat to wake up to! They are bursting with fresh cranberries and refreshing hints of orange zest. Plus, they are gluten-free, grain-free, and dairy-free!

Life has been busy, you guys!

But in the best way possible. I’ve been cranking out recipes for my cookbook with a messy routine of testing and writing, testing and writing. Then cleaning. If only my dishes would magically do themselves! On top of that, I’ve been bringing you new recipes, infographics, posts on favorite household products and the importance of sleep, exclusive email newsletter content, and so much more. I also have some fun projects planned for 2016, like weekly dinner meal plans and shopping guides all of January! So STAY TUNED!

Next week we are heading to New York (where I’m from) for some good old time with family and friends. I hope you have some awesome holiday plans, and if you’re cooking, I got you covered!

But first, scones.



Cranberry Orange Scones

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x


  • Dry Ingredients:
  • 2 1/2 cups almond flour
  • 1/4 tsp Himalayan sea salt
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • Wet Ingredients:
  • 1 egg
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup pure maple syrup or raw honey*
  • 1 tsp organic vanilla extract
  • Add-Ins:
  • 3 tablespoons orange zest
  • 1 cup fresh cranberries


  • Preheat oven to 350°F and place parchment paper on a baking sheet
  • In a bowl combine dry ingredients
  • In a separate bowl whisk together wet ingredients
  • Combine wet and dry ingredients and mix well until dough-like consistency
  • Fold in cranberries and orange zest
  • Roll the dough into a ball and place on lined baking sheet
  • Flatten lightly into a flat circle
  • *Optional: Sprinkle with organic sugar crystals
  • Using a pizza cutter or a knife, cut into pizza-like slices, separating slightly but leave in round circle
  • Bake for 20 minutes, then separate scones so there is about 1 to 2 inch space in between them
  • And bake for an additional 5-7 minutes or until scones are cooked through


Add additional tablespoon if you like things a bit on the sweeter side


  • Serving Size: 1 scone
  • Calories: 95
  • Sugar: 7.5g
  • Sodium: 13mg
  • Fat: 4.7g
  • Saturated Fat: 0.5g
  • Carbohydrates: 10.7g
  • Fiber: 1.2g
  • Protein: 2.6g
  • Cholesterol: 20mg

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What is your holiday morning staple?

December 17, 2015

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14 Responses

  1. Hi! If I were to make these into half sizes for a work party, what would you say to do the cook time? Stay the same or decrease at all. Thanks in advance!!

  2. Hi! Making these for the second time. The first time I made with flax egg and they turned out well. The only issue is the cooking time…. they were not done AT ALL close to the 20 mins, plus 8 more after scoring. Making them today in preparation for ROYAL WEDDING party (this time with egg), and am expecting to have to go over the indicated cooking time. Over all… great recipe, but I had to maybe cook 20 mins extra.

  3. HI there- would white whole wheat flour work if gluten free is not necessary? Not sure if anything else would need to change… thanks!

  4. I just made these! They are tasty! I flattened a little too much this time . And YES, 3 tbsp. orange zest IS necessary!? I was a little lazy and only put in 1! Thank you so much for this recipe! Peace and Grace to y’all!?❤️

  5. Just made these last night and really love how they turned out. Scones are my absolute favorite pastry so this was a really nice, healthy treat. Thanks!

  6. What do you suggest in place of almond flour for those with nut allergies? I would love to make this for Christmas brunch but my son has a severe tree nut allergy.

  7. Hi Lexi, I have a question about step 7 flatten lightly into a flat circle – do you mean roll it out with a rolling pin like a pizza? How thick or thin and how big is the circle?

    Thanks! Randi

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