Orange Cranberry Scones
This post is sponsored by Lone Goose Bakery, all opinions are my own.
Orange Cranberry Scones make for the perfect breakfast or dessert. They are made with a blend of almond and coconut flour making them grain free and perfect for those that have a gluten intolerance. But the star of this recipe is really in the Madagascar Bourbon Pure Vanilla Bean Extract from Lone Goose Bakery
Vanilla Extract is something that I add to every single recipe. Vanilla always adds a nice flavor that will be missed if a recipe is used without. I really loved this Madagascar Bourbon Pure Vanilla Bean Extract from Lone Goose Bakery because each bottle is packed with flavor that you can really taste.
What is special about Lone Goose Bakery’s Madagascar Bourbon Pure Vanilla Bean Extract it that it has been loaded with multiple vanilla beans that have been scraped by hand! I promise that you can not only see, but you can taste the difference.
I made this recipe last week, and since then I have started to add Lone Goose Bakery’s Vanilla Extract into all of my recipes. I know that this vanilla will be loved by all, so if you are interested in purchasing it yourself you can use code HANNAH10 for 10% off your order!
Ingredients needed to make Orange Cranberry Scones:
- almond flour
- coconut flour
- baking powder
- ground ginger
- Madagascar Vanilla Extract
- maple syrup
For the Orange Glaze:
- powdered sugar
- almond milk
- Madagascar Vanilla Extract
- orange juice
- orange zest
How to make Orange Cranberry Scones
To make delicious and moist cranberry scones you will first start my preheating the oven to 350F and preparing a baking sheet by lining it with parchment paper or a silicon baking mat.
Then, in a large bowl, combine almond flour, coconut flour, baking powder, salt, ground ginger, cinnamon. Next, add in eggs and mix with a spatula until a dough starts to form. Don’t afraid to get messy with it and use your hands if needed.
Then, add in Madagascar vanilla extract, maple syrup, cranberries that are both halved and whole, and orange zest. Again, don’t be afraid to mix with your hands to really incorporate all the ingredients together.
Roll the mixture into one big ball and then cut into four equal parts. With your hands, form each section into a triangle and separate onto the baking sheet.
Bake the scones in the oven for 25-27 minutes or until outer edges are golden brown.
Allow the scones to cool for a few minutes while you make the orange zest glaze.
To make the orange zest glaze:
While the scones are cooling from the oven you can make the glaze.
Simply, combine powdered sugar, Madagascar Vanilla extract, almond milk, orange juice and orange zest in a medium bowl and mix with a fork or whisk until a thick icing starts to form. If the mixture is too thick you can add a splash of almond milk.
Drizzle the icing over the scones with a fork in a dig zag mixture.
Have you tried this using an egg substitute? Chia or flax? Thank you!
Hi Anna! Unfortunately I have not tested it with a vegan egg replacement yet. My best guess would be that it wouldn’t hold together since this recipe is an almond + coconut flour base.
I just made these scones tonight and they are amazing! So full of flavor and the easiest things to make!
Thank you so much for sharing! I’m glad you enjoyed them!