This post may contain affiliate links. Please read my disclosure policy.

Perfect for a cold fall or winter morning, these flavorful scones will bring a smile to your day. Bright orange contrasts with the tangy cranberries to make a delicious egg-free and nut-free baked good. Paleo and AIP friendly

8 finished and glazed Paleo AIP Cranberry Orange Scones laid out on a counter from above

Sure, pumpkin spice is a big fall flavor these days, but I never feel like autumn (or winter) is complete without a cranberry orange something, whether it's a muffin or scone.

It's one of my favorite flavor combos – sweet citrusy orange paired with tangy sour cranberries. Just so good!!

So this year I decided to take my AIP Lemon Scone recipe and turn it into a Cranberry Orange Scone recipe and wow, it turned out so well!

a finished cranberry scone with a light brown maple sugar glaze drizzled on top

How to make these AIP scones

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper.
  • In a small bowl or measuring cup, sprinkle the gelatin over 1/4 cup of water. Set aside.
Paleo AIP Cranberry orange scones gelatin sprinkled on water
  • In a large bowl or food processor, add the cassava flour, tapioca flour, coconut sugar, baking soda, cream of tartar, and sea salt. Mix or pulse together.
  • Add the palm shortening into the flour mixture and pulse or work it with your fingers until the mixture resembles small bread crumbs.
Paleo AIP Cranberry orange scones flours mixed with palm shortening
  • Add the remaining 1/4 cup of water, gelatin water mixture, and the zest and juice of the orange. Mix or pulse together until the majority of it comes into a ball. If not using a food processor you'll have to knead it with your hands for approx 1-2 minutes to get it to come into a ball.
scones mixture in food processor
  • Gently stir in the cranberries by hand with a spatula or spoon.
Paleo AIP Cranberry orange scones folding in cranberries
  • Turn the mixture out onto a cutting board or clean surface that can be cut into. Pat it into a circle shape, about 1-inch thick and 7-inch-ish wide.
Cranberry orange scones shaped into a circle on a marble counter
  • Cut into eight equal wedges (like cutting a pizza) and then carefully transfer the wedges to the baking sheet.
the dough of the cranberry orange scones on a counter cut into 8 pieces, with a knife laying beside it
  • Bake for 15-20 minutes or until a toothpick inserted into the center of a scone comes out clean. Allow to rest for 10 minutes before serving.
unbaked orange cranberry scones on a baking sheet

To make the Orange Glaze:

  • Pulse the coconut or maple sugar in a small electric spice grinder or a blender until powdered, about 30 seconds. Transfer to a small bowl and stir in the orange juice.
powdered maple sugar for the glaze on top of the scones

Drizzle over the scones!

a finished cranberry scone with a light brown maple sugar glaze drizzled on top

Can you make these ahead of time?

Yes! These scones last for up to 3 days in the fridge (past that they start seeming a bit crumbly and dry).

You can also freeze them for up to 3 months. To freeze place on a baking sheet, in a baking dish, or on a paper plate in the freezer until frozen, then transfer to a freezer-safe container or bag for long-term storage. Thaw in the fridge or on the counter overnight and gently reheat in the oven or microwave. You can also reheat directly from frozen, it'll just take a bit longer.

Can you make these coconut-free?

The answer to this is luckily yes 🙂 Instead of the coconut sugar use maple sugar and instead of the palm shortening (if palm is a problem like coconut for you), use leaf lard (you can use regular lard as well, I just like the texture using leaf lard better).

Want other Paleo and AIP breakfast recipes? Try one of these!

AIP Waffles – Crispy deliciousness to complete your morning

AIP Cassava Flour Pancakes – try these with the “chocolate” sauce – yum!!

10 AIP Breakfast Ideas – you're sure to find something here!

The AIP Breakfasts Book – over 60 AIP recipes to start your morning off right!

AIP Breakfasts Book Cover

More Helpful AIP Resources in the Freebie Library

If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.

Cranberry Orange Scone Recipe

If you make these scones, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingonpaleo!

6 finished and glazed Paleo AIP Cranberry Orange Scones laid out on a counter from above

Cranberry Orange Scones (Paleo, AIP)

Author: Michele
Servings: 8 scones
Perfect for a cold fall or winter morning, these flavorful scones will bring a smile to your day. Bright orange contrasts with the tangy cranberries to make a delicious egg-free and nut-free baked good. Paleo and AIP friendly
Prep Time 15 mins
Cook Time 15 mins
Resting Time 10 mins
Total Time 40 mins

Ingredients
  

  • 1/2 cup Water (divided)
  • 1 tbsp Gelatin (use Agar powder for a Vegan/Vegetarian version)
  • 1 cup Cassava Flour ((weight: 136 g))
  • 3/4 cup Tapioca Flour (or Arrowroot Flour (weight: 83 g))
  • 1/3 cup Coconut Sugar (or Maple Sugar)
  • 1 tsp Baking Soda
  • 1/2 tsp Cream of Tartar
  • 1 Pinch Sea Salt
  • 1/2 cup Palm Shortening (or Leaf Lard – both in solid form)
  • 1 Orange, zest of
  • 2 tbsp Orange Juice
  • 1/2 cup Cranberries (fresh or frozen (or dried* see notes below))

For the Orange Glaze:

Instructions
 

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper.
  • In a small bowl or measuring cup, sprinkle the gelatin over 1/4 cup of water. Set aside.
    Paleo AIP Cranberry orange scones gelatin sprinkled on water
  • In a large bowl or food processor, add the cassava flour, tapioca flour, coconut sugar, baking soda, cream of tartar, and sea salt. Mix or pulse together.
  • Add the palm shortening into the flour mixture and pulse or work it with your fingers until the mixture resembles small bread crumbs.
    Paleo AIP Cranberry orange scones flours mixed with palm shortening
  • Add the remaining 1/4 cup of water, gelatin water mixture, and the zest and juice of the orange. Mix or pulse together until the majority of it comes into a ball. If not using a food processor you'll have to knead it with your hands for approx 1-2 minutes to get it to come into a ball.
    scones mixture in food processor
  • Gently stir in the cranberries by hand with a spatula or spoon.
    Paleo AIP Cranberry orange scones folding in cranberries
  • Turn the mixture out onto a cutting board or clean surface that can be cut into. Pat it into a circle shape, about 1-inch thick and 7-inch-ish wide.
    Cranberry orange scones shaped into a circle on a marble counter
  • Cut into eight equal wedges (like cutting a pizza) and then carefully transfer the wedges to the baking sheet.
    the dough of the cranberry orange scones on a counter cut into 8 pieces, with a knife laying beside it
  • Bake for 15-20 minutes or until a toothpick inserted into the center of a scone comes out clean. Allow to rest for 10 minutes before serving.
    unbaked orange cranberry scones on a baking sheet

To make the Orange Glaze:

  • Pulse the coconut or maple sugar in a small electric spice grinder or a blender until powdered, about 30 seconds. Transfer to a small bowl and stir in the orange juice.
    powdered maple sugar for the glaze on top of the scones
  • Drizzle over the scones.
    a finished cranberry scone with a light brown maple sugar glaze drizzled on top

Notes

These can be made up to 4 days ahead of time and stored in the fridge or frozen up to 3 months.
If you're on AIP and using dried cranberries make sure they are only dried with fruit juice or an AIP-approved sweetener and NO seed oils. (Many store-bought dried cranberries use sunflower seed oil for example) Or you can make your own dried cranberries.

Nutrition

Serving: 1sconeCalories: 251kcalCarbohydrates: 34gProtein: 1gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 164mgPotassium: 59mgFiber: 1gSugar: 9gVitamin A: 21IUVitamin C: 6mgCalcium: 25mgIron: 1mg
Course: Breakfast, Snack
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, autoimmune protocol, baked good, Paleo
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !

Pin It on Pinterest