Orange Cranberry Scones (Paleo & AIP)
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Orange and cranberry are one of my favorite flavor combinations. It’s tart, sweet, and just says “winter” so perfectly! So when I started planning out what recipes to make during the winter, I knew I had to make orange and cranberry something. But, what? My list was already filled with cookie ideas, and those flavors just aren’t what I was wanting to use for a savory dish. So, I decided to step out of my comfort zone a little bit and make Paleo and AIP Orange Cranberry Scones!
This was my first time making scones, and I regret not doing it sooner. Scones are comparable to a sweeter biscuit and are much easier to make than I imagined. These scones, in particular, are denser than a cake, but still light, and all of the flavors come together absolutely perfectly! They’re going to be one of my new favorites to make at the holidays, for sure.
The Ingredients You’ll Need For The Orange Cranberry Scones
Tigernut flour
You guys know I’ve been loving tigernut flour these days. It’s light, similar to almond flour in texture, and makes amazing baked goods. It’s not a nut, but a tuber, so it’s nut free and AIP! If you can have almonds, you can try subbing almond flour here, though I can’t guarantee it will work the same.
Tapioca starch
This helps bind a bit more in the recipe. You can also sub arrowroot.
Coconut oil
I haven’t tried other fats here, and would still assume that coconut oil works best. If you want to try another fat, I would try lard. I haven’t tested this and can’t guarantee the result, but it may be a good one to test.
Maple syrup
You can also sub honey here.
Fresh cranberries
Fresh cranberries really add something special to these scones. They’re absolutely delicious to bite into when baked! I wouldn’t leave these out or sub dried cranberries.
Orange juice and zest
You can easily just use a whole orange to get the juice and the zest.
1 Egg (or a gelatin egg)
You can use one egg if you tolerate it, or an egg substitute like a gelatin egg, which is what I use.
Orange Cranberry Scones (Paleo & AIP)
Ingredients
- 1 ¼ cup tigernut flour
- ¼ cup tapioca starch
- ¼ cup coconut oil softened
- ¼ cup maple syrup
- ½ cup fresh cranberries
- 2 tsp orange juice
- 1 tsp orange zest
- ¼ tsp baking soda
- 1 tbsp melted coconut butter optional- for topping
FOR THE GELATIN EGG (sub 1 regular egg)
- 1 tbsp gelatin great lakes or vital proteins
- ¼ cup water
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper that's lightly greased
- Sift the tigernut flour and tapioca starch together and set aside
- Add in the coconut oil, orange juice, and maple syrup and stir
- Stir in the baking soda and fresh cranberries
- For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin. You don't want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the gelatin (this will take just a few minutes) and remove from heat.
- Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
- Once the dough is thoroughly combined, place it onto a cutting board and form it into a large circle, keeping it about an inch in height.
- Use a pizza roller or a knife to slice the dough into 6 triangular scones
- Bake in the oven for 20-25 minutes
- Remove from the oven and cool. Add the orange zest and the optional coconut butter
Notes
Nutrition
These scones are just so, so good! I brought them to Thanksgiving for my family and everyone loved them regardless of their diet. There’s nothing that seems grain free or even gluten free about these scones… they’re just straight up delicious!
They’re great for bringing along to holiday parties, making for a special family dinner, or just as a treat to have at home.
I hope you love them as much as we do in this family! Happy holidays, and enjoy!
My family loved this!
Made this recipe and they are amazingly delicious! So happy to find something AIP yet curb my scone/cookie craving! Thank you so much!
Yay!! Thank you, Misty!!!
Love these scones recipes and big hit with the family that are not gluten free!
It never gets thick enough to make a ball or cut in advance. I just drop it on parchment paper and pat it out and cut afterward baking.
I also add some coconut oil and orange juice to the coconut butter to make it thin enough to drizzle it but then it firms up as it comes to room temp.
These are eaten in about an hour by my family since they are so good! Same with the lemon blue berry. Haven’t tried the carrot ones yet, maybe next weekend.
These are amazingly light and tasty
I ran out of tigernut flour, so used 1/2 almond meal and subbed 1tablespoon ground flaxseedsto make a flax egg instead of the gelatin. Thank you for the delicious recipe
I cant wait to make these for my hubby! I am thinking of subbing GF sorghum flour or regular GF flour for the tiger nut as tiger nut is too high in carbs for my diet. Can I use the same amount of flour if I swap?
I haven’t tested flour substitutions, but almond flour would be the closest sub
I have made these scones so many times! Today, I used almond flour because I ran out of tigernut flour. It is still delicious although I like the flavor of tigernut flour much better. These scones are also little kids approved. Thank you!
Yay! Thank you so much, Sharon!
This is my favorite AIP recipe!! It took me months to find something I could eat for breakfast. Wondering if there’s a way to turn these into muffins or a bread? Just to change it up?
Thank you! Muffins may work! I would try to add it to a muffin tin and see how it goes!!
I made this as soon as fresh cranberries were avaible in the store and it did not disappoint!
Oh my heavens, this is so delicious!
I followed the directions exactly, other than misreading and putting the orange zest in the batter, so I simply zested more orange for the top. Easy to make, and the results are amazing.
Thank you for this recipe!
Yum – made it with blueberries instead of cranberries, and honey.
So glad you enjoyed!!
Love these scones! I use frozen cranberries and a whole egg. The dough seems too soft but cooks up great! I pour it into a 9 inch round with parchment paper.
These are fantastic! I used the zest from one large orange and added it to the flour mix. The suggestion to use fresh cranberries makes a huge difference over dried fruit. I bought frozen cranberries and thawed them and it worked beautifully. I also used avocado oil on my second batch and it’s a good substitute. Finally, I used a small cookie scoop and made 15 dough balls which baked in about 15 minutes. These are the best AIP treat I’ve made. Thank you!