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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
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!
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.
- 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.
- 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.
- Gently stir in the cranberries by hand with a spatula or spoon.
- 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.
- Cut into eight equal wedges (like cutting a pizza) and then carefully transfer the wedges to the baking sheet.
- 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.
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.
Drizzle over the scones!
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!
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 @thrivingautoimmune!
Cranberry Orange Scones (Paleo, AIP)
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:
- 1/4 cup Coconut Sugar ( or Maple Sugar)
- 2 tbsp Orange Juice
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.
- 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.
- 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.
- Gently stir in the cranberries by hand with a spatula or spoon.
- 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.
- Cut into eight equal wedges (like cutting a pizza) and then carefully transfer the wedges to the baking sheet.
- 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.
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.
- Drizzle over the scones.
Notes
Nutrition
When you say solid palm shortening, do you freeze it if it’s already “solid” at room temperature?
No, just leave it as is if it’s solid at room temp. I just make sure to say solid because many people will melt it to make it liquid for recipes, but in this case it should not be melted.
This is so great, Michelle! I had actually adapted your lemon scone recipe myself to make a cranberry orange scone, being partial to this flavor combo. So glad you put it out here for all to enjoy. It’s been a huge life-saver for me!
Thank you for ALL of your recipes and videos. You have gotten me through 6 months (and counting!) of AIP. I couldn’t have gotten this far without your help!
What kind of dried cranberries can be used?
Sorry about that! Not sure what happened. It’s in the recipe notes now.
I’m sorry but I can’t find the notes about using dried cranberries for this recipe. This recipe sounds delicious, I’d like to try to make it.
So sorry about that! I specifically remember typing it out but have NO idea where it went? 🤷♀️ It’s back now though in the recipe notes! Thanks for pointing it out.