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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
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.
This helps bind a bit more in the recipe. You can also sub arrowroot.
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.
You can also sub honey here.
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.
- 1 1/4 cup tigernut flour
- 1/4 cup tapioca starch
- 1/4 cup coconut oil, softened
- 1/4 cup maple syrup
- 1/2 cup fresh cranberries
- 2 tsp orange juice
- 1 tsp orange zest
- 1/4 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)
- 1/4 cup water
- 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
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!