Cranberry Orange Drop Low Carb Scones


Cranberry Orange Drop Low Carb Scones

If you’ve felt that tea-time hasn’t been the same since you started a low carb diet, that is about to change.  These cranberry orange drop low carb scones are a perfect tea-time treat.  And if you’re not a tea drinker, no worries.  Low carb scones go very well with coffee, too!

(32 votes, average: 3.75 out of 5)
Cranberry Orange Drop Low Carb Scones


  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/3 cup Swerve Sweetener or other erythritol (other sweeteners may be substituted)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh cranberries
  • 1/2 cup Greek yogurt
  • 4 large eggs, lightly beaten
  • 1/4 cup fresh orange juice
  • 2 tbsp coconut oil, melted
  • 2 tbsp orange zest
  • 1/2 tsp vanilla extract
  • Optional Glaze:
  • ¼ cup powdered Swerve Sweetener or other powdered erythritol (if you substitute another sweetener here, it must be a powdered version)
  • 2 to 3 tbsp fresh orange juice


  1. Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together coconut flour, almond flour, sweetener, baking powder and salt. Stir in cranberries.
  3. Add Greek yogurt, eggs, orange juice, coconut oil, orange zest and vanilla extract and stir vigorously until well combined.
  4. Drop by large spoonful onto prepared baking sheet. You should get 10 to 12 scones in all. Bake 24 to 27 minutes, until firm to the touch and the tops are lightly browned.
  5. Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.
  6. For the glaze, whisk powdered sweetener and 2 tbsp of orange juice together in a small bowl. Add more orange juice if glaze is too thick.
  7. Drizzle over cooled scones.
  8. Leftovers should be stored in the refrigerator.

Yield: 12 Scones

Cholesterol: 71mg

Food energy: 108 Calories

Total fat: 5g (44.2% calories from fat)

Carbohydrate: 9g

Protein per serving: 6g

Total dietary fiber: 4g

Sodium per serving: 176mg

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2 years ago

These look wonderful but i only have 2 you think flax or chia eggs would work for the other 2 eggs called for???

3 years ago

Mine came out like pancakes. ;(

3 years ago
Reply to  Lynn

If you live at sea level, or in a place with serious humidity, try adding an additional tablespoon of coconut flour, and waiting a little longer (5 min or so) after combining dry and wet ingredients before portioning and baking. Also, be sure you’re using full-fat Greek-style yogurt, which is higher in protein. Other yoghurt, especially “low-fat” styles, have far more liquid in them and can make for a sloppy scone. Cheers!

N. L. Morris
N. L. Morris
4 years ago

I want to make some BlueBerry Drop Scones. too. We usually have muffins on Christmas morning, I plan to make and par bake them, freeze and finish baking Christmas morning whie we cut up some fruit to go with.and there will be better for us.

5 years ago

I must be dairy free, any suggestion for the yogurt?

3 years ago
Reply to  Patricia

I hear cultured cashew “yoghurt” works pretty well, better than soy substitutes, due to its relatively high natural fat content. If you try a yoghurt substitute and the batch seems too runny, try adding a little more coconut flour. It absorbs moisture. Good luck!

Khürt Louis Williams
Khürt Louis Williams
5 years ago

I use Bob’s Red Mill Organic Rolled Oats to make my overnight oatmeal breakfast. And I love scones. Will definitely have to try this low-carb recipe.

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