Cranberry Orange Scones

Scones are superior to muffins — unpopular opinion? Something about the dry texture and touch of sweetness pairs so well with a hot cup of tea or coffee. Plus, they can be served for breakfast or dessert, so versatile!

When I think of early winter flavors, cranberry orange comes to mind. So, I figured, why not create a gluten-free, blood-sugar friendly version of the classic Cranberry Orange Scone to bring to your Thanksgiving brunch table?

The best part, these scones were made with your fertility in mind! The entire recipe (including frosting) calls for only 4 tbsp of honey. They are also made with almond flour, so naturally gluten-free for those ladies who don’t tolerate gluten well. The scones themself are completely dairy free, and the frosting can easily be made dairy-free with non-dairy swaps for the cream cheese and butter.

Cranberries are also rich in antioxidants such as quercetin and vitamins C and E. These nutrients help reduce oxidative stress, preserving egg quality and boosting growth of beneficial bacteria in the gut.

Cranberry Orange Scones

Ingredients:

• 2 cups almond flour

• 1 large orange, zested + the juice from 1/2 of the orange

• 1/4 tsp salt

• ¾ tsp baking soda

• 1 large egg

• 2 tbsp honey

• 1 tsp vanilla

• ½ cup fresh or frozen cranberries

• Orange Cream Cheese Glaze

  • 4 oz cream cheese, softened

  • 1 tbsp butter, softened

  • ½ tsp vanilla extract

  • 2 tbsp honey

  • 2 tbsp orange juice

Directions:

1. Preheat the oven to 350 F and line a baking sheet with parchment paper.

2. In a medium bowl, combine the dry ingredients: almond flour, salt, baking soda + orange zest. Using your hands, massage the zest into the almond flour mixture. This will help bring out the orange flavor!

3. In a small bowl, whisk the egg, honey, orange juice and vanilla together. Then pour the wet ingredients into the dry ingredients. Add the cranberries, then stir using a spatula until well combined. It may look like you need more liquid but continue to stir and the dough will come together.

4. Scoop your dough on to the parchment lined baking sheet and pat into a 1-inch-thick circle. Then using a sharp knife or pizza cutter, slice the circle into 8 wedges. Separate the wedges on the parchment paper, spaced about 2-3 inches apart. Place into the oven and bake for 12 minutes, or until the scones are golden brown.

5. While the scones bake, make your glaze. In the bowl of a stand mixer or using a handheld blender with the whisk attachment, combine the softened cream cheese, butter, orange juice, vanilla extract and honey. Combine until smooth without any lumps. Set aside

6. Remove the scones from the oven and allow to cool for 5-10 minutes on the pan, then remove to a cooling rack and allow the scones to cool completely. Once cool, frost with the glaze and serve!

Note:

The scones themself are not very sweet, this is intentional to help keep blood sugar levels stable. The frosting also helps bring out the sweetness. However, if you’re looking for more, you can add an additional tablespoon of honey to the scone batter.