Paleo Cranberry-Orange Cream Scones

Posted on Posted in Paleo, Recipes

The original scone was round and flat, usually as large as a medium-sized plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably.

Paleo Cranberry Orange Cream Scones
Paleo Cranberry Orange Cream Scones

Our Recipe today is anything but traditional for a Scone. At the door we leave the oats,  the griddle and the more contemporary flour. Replacing those ingredients with ingredients that mother nature would be proud of you using.


1 1/2 cup almond flour

1/2 cup coconut flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoons salt

5 Tablespoons unsalted grass-fed butter, cut into 1/4- inch pieces and chilled

3/4 cup dried cranberries

1 teaspoon grated fresh orange zest

1 cup coconut milk

coconut oil for greasing a 9-inch baking dish



1. Adjust an oven rack to the middle position and heat the to 450º F. Line a baking dish with parchment paper.

2. Pulse the flours, sugar, baking powder, and salt together in a food processor to combine, about 3 pulses. scatter the butter and orange zest evenly over the top and continue to pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 more pulses. Transfer the mixture to a large bowl and stir in the cranberries, Stir in the coconut milk with a rubber spatula until the dough begins to form, about 30 seconds. Press the dough into the greased 9-inch baking dish. Untold the dough and cut into 8 wedges.

3. Place the wedges on the prepared baking sheet. Bake until the scone tops are lightly golden brown, 12 to 15 minute, rotating pan halfway through baking. Transfer to a wire rack, and let cool for at least 10 minutes. Serve warm or at room temperature.