Sort ingredients
em10ike
QR Code
Listen
Pdf
Preheat the oven to 325ºF and line a large baking sheet with a silicone mat or parchment paper.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt. Grate the chilled butter over the dry ingredients and toss to combine.
Stir in the egg, cream, orange zest, and vanilla extract until the dough comes together. Gently fold in the chopped cranberries.
Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a very sharp knife to cut into 8 wedges, cutting straight down, rather than dragging the knife through the dough.
Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. Bake 18 to 23 minutes, until the edges are golden brown and the tops are firm to the touch.
Remove and let cool completely on the pan.
In a small bowl, whisk together the powdered sweetener and orange juice. Add water or more orange juice a tiny bit at a time until a drizzling consistency is achieved. Drizzle over the cooled scones.