A little tangy, a little sweet, the perfect balance for any brunch get together!
Cranberry Orange Scones
A little sweet, a little tang, just the right balance first thing in the morning
Ingredients
Scones
- 2 cups Almond Flour
- ½ cup Ground Flaxseed
- ½ cup Vanilla Protein Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 TBSP Cold Butter
- 2 Eggs
- 2 TBSP Almond Milk
- 1 TBSP Granulated Truvia
- 1 tsp Orange Extract
- ½ cup Dried Cranberries
Icing (optional but highly encouraged)
- 1 cup Powdered Truvia
- ½ tsp Orange Extract
- 1-3 TBSP Almond Milk as needed for consistency
Instructions
Scones
- In a medium bowl, mix together almond flour, flaxseed, protein powder, baking soda, and salt.
- Cut up the butter into small pieces and sprinkle on top of dry mixture
- Using two butter knives, cut in the butter until crumbly mixture forms. Feel free to use your hands to mix crumble as well so as to get the butter in as small of chunks and well mixed as possible.
- On top of that mixture, add eggs, granulated truvia, almond milk, and orange extract. Mix well
- Stir in dried cranberries
- Prep counterspace with sprinkled almond flour
- Roll out dough on prepped surface into a square about ¼in thick
- Cut square into quarters and then cut each quarter into two triangles to make 8 scones. If you want "tea sized" scones, cut the triangles in half to form 16 scones.
- Optional – Brush melted butter and sprinkle granulated truvia overtop the the scones before transferring them to a lined and prepped cookie sheet.
- Bake at 350℉ for 18-20min or until corners are golden brown.
Icing (optional but highly encouraged)
- In a small bowl, mix together powdered truvia and orange extract.
- Add in almond milk one TBSP at a time until desired consistency is reached to drizzle icing over top of scones.
- Once scones are out of oven and cooled slightly, drizzle icing overtop every scone.
- Enjoy!
