These Cranberry Orange Scones are gluten-free, naturally sweetened, and dairy-free, making them a healthful breakfast or snack!
I have a sweet lil surprise for you today! Annie, Holly, and Chelsea Forsyth (who write the blog, Natural Sweet Recipes) wrote a cookbook called Everything Naturally Sugar-Free. It’s packed with 300 recipes that are – you guessed it! – naturally sweet! I’ve been buds with the sisters for as long as I’ve been a blogger. It was because of them that I bought my first bag of coconut sugar and realized you really can make anything and everything without processed sugars.
Because I’m all about healthy desserts, I asked the girls if I could share a recipe from their book with you. Being the lil’ darlings they are, they gave me the go-ahead, and you guys, I’m so glad they did, because these scones are marvelous!
Everything Naturally Sugar-Free is pretty much the user’s manual to a sugar-free life. The introduction touches on why it’s important to choose low-glycemic sweeteners over processed sugars, and introduces all of your options for natural sweeteners. If you’re a label reader like me, you know that sugar and gluten is eeeee’erywhere. It doesn’t have to be. The sweet recipes we make at home can easily bypass the sugar to ensure we keep our blood sugar regulated and metabolisms working at an efficient pace. The book includes recipes for…
- Main Dishes
- Sauces, Dressings, and Spreads
- Cakes and Cupcakes
- Dessert Bars
- Frostings, Glazes, and Toppings
- Frozen Treats
- Pies and Pastries
- Sweet and Salty Snacks
The book even includes vegan, paleo, and gluten-free options. When I opened the book, I dog eared just about every page in the breakfast section. Here are the recipes that are next on my To Make list:
- Easy Mini German Apple Pancakes
- Baked Cinnamon Apple Oatmeal
- Gingerbread Granola
- Blueberry Streusel Muffins
- Spicy Shrimp
- Raw Caramel Sauce
- Apricot Oat Bars
And the list goes on…
I settled on trying out the Cranberry Orange Scones first, because I’ve been all about the brunch-ables lately. The original recipe calls for whole wheat flour and butter, which I replaced with gluten-free all-purpose flour and coconut oil. If you want to take the recipe one step further to make it completely vegan, simply use pure maple syrup instead of honey.
This book is fabulous for people who need to keep their sugar intake to a minimum, or simply those who love keeping treats on the low-glycemic end of the spectrum. It is also great for people who have other dietary restrictions, as the book contains plenty of recipes that are free of allergens, such as gluten, dairy, nuts, grains, etc.
Are you sold yet?? You can pick up a copy through amazon.
So these scones! They’re just so edible! They’re zesty with cranberries studded all up in them, and are perfect for dipping in coffee/hot chocolate/ whisky <- just kidding.
Because I had a barrage of blood oranges in my refer, I used a blood orange for the recipe, but you can definitely use a navel orange instead. There are only three tablespoons of honey in the whole recipe, but for me, the scones are plenty sweet. I enjoyed eating them warm with honey drizzled on them. Not going to lie, I was tempted to cut them in half and use them to make bacon and egg breakfast scone-wiches.
Cranberry Orange Scones + A Cookbook Review
- 1-1/4 cups gluten-free all-purpose flour
- 1/2 cup gluten-free rolled oats
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 cup dried cranberries
- 1/3 cup coconut oil melted and cooled
- 3 tablespoons honey*
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 1/3 cup + 1 tablespoon full-fat canned coconut milk
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
In a mixing bowl, stir together the flour, baking powder, salt, and cranberries (dry mixture).
In a separate mixing bowl, whisk together the coconut oil, honey, orange zest and orange juice (wet mixture).
Pour the wet mixture into the bowl with the dry mixture and mix well until well combined - the dough will be crumbly at this point. Add the coconut milk a couple of tablespoons at a time, mixing between adds, until all of the coconut milk is incorporated.
Use your hands to form a cylinder out of the dough. Place the cylinder on a cutting board and slice 1/2-inch thick rounds from the cylinder. The rounds will crumble slightly, so simply use your hands to mold them back into a circle. Place the rounds on the parchment-lined baking sheet and bake for 10 to 12 minutes, or until slightly golden brown.
Serve with butter and honey.
*You can replace the honey with pure maple syrup