Cranberry Orange Scones, gluten-free, grain-free, dairy-free

Servings 8 scones
Author Johnna


  • 2 1/4 cups Almond Flour
  • 1/3 cup arrowroot
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 large egg from a happy hen
  • 1/4 cup raw local honey
  • 1 Tablespoon fresh squeezed orange juice
  • 1 Tablespoon Vanilla Bean Paste or vanilla extract
  • 1/2 cup Dried Cranberries
  • 1 Tablespoon orange zest


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. (Best to use parchment and not a Silpat, as you will be cutting on the sheet.)
  2. In a large mixing bowl, combine almond flour, arrowroot, baking soda, and sea salt. Stir to combine.
  3. Add egg, honey, orange juice and vanilla. Mix just to combine, no need to overmix.
  4. Last, fold in dried cranberries and orange zest.
  5. Turn out dough onto parchment lined baking sheet. Gently pat into a circle about 3/4" thick.
  6. Slice into eight pieces, just like slicing for pizza.
  7. Bake at 350 for 12 to 14 minutes, until just lightly browned. Remove from oven and allow to cool a bit before making the final slices. The original pre-bake slice lines will still be visible and make slicing these into wedges very easy.
  8. Serve warm or at room temperature. Store well in an airtight container and can even be frozen!