Scones (or scawns if you so choose to pronounce) are a beautiful thing, in my humble opinion. They’re quick and easy to make in the morning and my kiddos love them. Paired with my favorite cup of tea, I feel instantly thrown into a Jane Austen novel – minus the corset – until I hear a baby screaming, realize I’m up to my eyeballs in laundry and have to help my 5th grader with fractions. Then reality hits hard. Very hard.
My favorite scone recipe is by Katie at Nourishing Flourishing. I’ve made her Blueberry Scones dozens of times for family, friends, teenage Sunday school girls, and home school co-op kids. Everyone raves over them and can’t believe they’re grain free.
I decided to try a cranberry orange version of her delightful scones. With her gracious permission, I’m posting my recipe changes below. You will need to click on the blueberry scone link above for the original recipe. Thank you, Katie!
- CHANGES TO DRY INGREDIENTS:
- omit the arrowroot flour
- use the same amounts of almond flour, baking soda, and salt
- CHANGES TO WET INGREDIENTS:
- omit the apple cider vinegar and blueberries
- Use the same amounts of egg, honey and vanilla.
- 1 tablespoon finely grated orange rind
- 1 teaspoon natural orange flavoring (I use Simply Organic brand)
- ⅓ cup dried cranberries
- Preheat the oven to 350F.
- Follow the instructions for the Blueberry Scones.
- Stir the cranberries into the wet ingredients and stir everything together with a fork.
- Using a spring-loaded ice cream scoop, scoop out six even portions and place on a parchment-lined baking sheet.
- With wet hands, flatten dough and smooth the sides a bit.
- Bake for 12-15 minutes.
- Makes six scones.