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1/3 cup powdered erythritol (or powdered monk fruit)
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1–2 tbsp heavy cream (or almond milk)
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1/4 tsp orange extract + a pinch of zest
(Orange juice tastes great but adds more sugar/carbs—use extract for the low-carb win.)
Equipment
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Mixing bowl
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Pastry cutter or fork
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Baking sheet + parchment paper
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Sharp knife or bench scraper
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Optional: food scale (helps with consistent sizing)
How to Make Diabetic-Friendly Cranberry Orange Scones
Step 1: Preheat and prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix dry ingredients
In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and xanthan gum (if using). Stir in orange zest.
Step 3: Cut in the cold butter
Add cold butter cubes to the dry mix. Use a pastry cutter (or fork) to cut butter into the flour until it looks like coarse crumbs—some pea-sized bits are perfect. This is what creates that tender, slightly flaky scone texture.
Step 4: Add cranberries
Fold in chopped fresh cranberries (or freeze-dried cranberries). If using fresh, chopping helps distribute tart flavor without huge sour pockets.
Step 5: Mix wet ingredients
In a separate bowl, whisk egg, Greek yogurt, heavy cream, vanilla, and orange extract (if using).
Step 6: Combine and shape
Pour wet into dry. Stir gently until a soft dough forms. It should hold together when pressed. If it feels too wet, add 1 tsp coconut flour at a time (coconut flour is powerful—go slowly). If too dry, add 1 tsp cream at a time.
Turn dough onto parchment and shape into a thick disc about 7 inches wide and 1 inch thick.
Step 7: Cut and bake
Cut into 8 wedges. Space slightly apart (they won’t spread much). Brush with egg wash for a golden top.
Bake 18–22 minutes, or until tops are lightly golden and set. Cool 10 minutes before glazing.
Step 8: Optional glaze
Whisk powdered sweetener with cream and orange extract. Drizzle over cooled scones. Add extra zest for that “bakery display” look.
Texture Tips (So They’re Fluffy, Not Crumbly)
Low-carb baking behaves differently than wheat flour. Here’s how to keep scones tender:
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Use blanched almond flour (fine texture = better crumb).
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Keep butter cold so it melts in the oven, not in the bowl.
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Don’t overmix or the dough can become dense.
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Let them cool before handling—low-carb scones firm as they cool.
Sweetener Choices (Quick Guide)
You can use:
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Monk fruit/erythritol blend (most common, clean sweetness)
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Allulose (excellent browning + softer texture)
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Stevia blend (use a blend designed to replace sugar 1:1)
Tip: Some sugar alcohols can cause stomach upset for sensitive people. Start with smaller portions if you’re new to them.
Cranberry Options (Low-Carb Friendly)
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Fresh cranberries (best overall): tart, bright, naturally lower sugar.
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Frozen cranberries: great—use straight from frozen, chop carefully.
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Unsweetened freeze-dried cranberries: concentrated flavor, crunchy-tart pop.
Avoid most dried cranberries, which are usually sweetened heavily (higher carbs).
Approximate Nutrition (Per Scone)
Nutrition varies by brand and size, but these are typically much lower in net carbs than standard scones.
Estimated per scone (1 of 8):
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Net carbs: ~4–7g
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Protein: ~6–8g
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Fat: ~18–22g
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Calories: ~220–280
For diabetes management, your best move is to calculate with your exact ingredient labels and portion size.
Flavor Variations
Keto-leaning version
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Use allulose or erythritol, and reduce cranberries slightly (they’re still tart but contain some carbs).
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Add chopped pecans for texture.
Lemon cranberry
Swap orange zest/extract for lemon zest + lemon extract.
Orange chocolate chip
Replace cranberries with sugar-free chocolate chips and add extra zest.
Dairy-free
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Use coconut cream instead of heavy cream
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Use a dairy-free yogurt
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Use vegan butter sticks (firm/cold)
What to Serve With These Scones
To keep it balanced, pair with protein:
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Scrambled eggs or an omelet
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Greek yogurt bowl with chia
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Cottage cheese (sweet or savory)
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Coffee + a handful of nuts
These pairings can help slow digestion and support steadier blood sugar response.
Storage and Freezing
Store
Keep in an airtight container:
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Room temp: 1 day
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Fridge: up to 5 days (best texture when warmed slightly)
Freeze
Freeze fully cooled scones in a freezer bag up to 2 months.
Reheat
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Microwave: 15–25 seconds
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Oven/toaster oven: 300°F (150°C) for 6–8 minutes
(Toaster oven brings back the best texture.)
Common Questions
Why did my scones crumble?
Usually one of these:
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not enough binder (xanthan gum helps)
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dough too dry (add 1–2 tsp cream next time)
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cut too soon while hot (cooling sets structure)
Can I make these without coconut flour?
Coconut flour helps absorb moisture. If you remove it, the dough may be too wet. You can try replacing it with 1–2 tbsp ground flaxseed, but texture will change.
Can I use orange juice?
Yes, but it increases sugar/carbs. For low-carb flavor, orange zest + extract gives the most “orange” with minimal carbs.
Are these safe for diabetics?
No recipe can guarantee a specific blood sugar response. These are lower-carb than classic scones, but individual tolerance varies. If you manage diabetes, consider checking portions and monitoring your glucose response.
