CRANBERRY ORANGE SCONES

🍊 Cranberry Orange Scones (Gluten-Free, Low Glycemic) by Dr. Cindy Tanzar

Looking for a filling, blood sugar-friendly treat? These Cranberry Orange Scones are a perfect choice for anyone following a low-glycemic, gluten-free lifestyle. Created by Dr. Cindy Tanzar and adapted from The Wheat Belly Cookbook, this recipe is ideal for the maintenance phase of your dietary journey. Whether you opt for tart cranberries or rich dark chocolate chips, these scones deliver delicious flavor with clean ingredients.

Category: Maintenance Recipe | Yield: 8 Scones
Prep Time: 10 minutes | Bake Time: 18 minutes | Total Time: 28 minutes

🛒 Ingredients

• 1 cup golden flaxmeal
• ¾ cup blanched almond meal/flour
• ¼ cup coconut flour
• 1½ tsp aluminum-free baking powder
• ¼ tsp fine pink Himalayan salt
• 2 Tbsp xylitol, erythritol, or coconut sugar (note: coconut sugar is not as low glycemic)
• 5 Tbsp cold grass-fed butter
• ¼ cup organic heavy cream
• 2 organic pastured eggs
• 1 tsp vanilla extract
• Grated peel of one orange
• ½ cup unsweetened dried cranberries OR ½ cup stevia-sweetened chocolate chips (or at least 85% dark chocolate)

🔪 Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the flaxmeal, almond flour, coconut flour, baking powder, salt, sweetener of choice, orange peel, and cranberries or chocolate chips.
3. Mix Wet Ingredients: In a small bowl, whisk together the heavy cream, eggs, and vanilla extract.
4. Cut in Butter: Cut the cold butter into the dry mixture until it forms pea-sized crumbs.
5. Combine: Pour the wet ingredients into the dry and stir until fully incorporated. Let the dough sit for a couple of minutes to allow the flours to absorb the moisture.
6. Shape: Divide the dough into 8 equal parts. Flatten each into a ¾-inch thick disc and place on the prepared baking sheet.
7. Bake: Bake for 18 minutes or until the edges are lightly golden and the scones are set.
8. Cool & Serve: Let the scones cool slightly before serving. Enjoy with a warm beverage!

✅ Tips & Notes

• Storage: Store in an airtight container in the fridge for up to 5 days. These also freeze well!
• Optional Add-ins: Add a touch of cinnamon or nutmeg for a spiced twist.
• Sweetener Choice: Stick with xylitol or erythritol for the lowest glycemic impact.

🌿 Why You’ll Love This Recipe

• 100% gluten- and wheat-free
• Low glycemic and blood sugar friendly
• Rich in fiber and healthy fats
• Simple, wholesome ingredients
• Perfect for breakfast, snacks, or dessert

📚 Inspired By:

This recipe is adapted from a scone recipe in Dr. William Davis’ Wheat Belly Cookbook. If you’re serious about a low-glycemic, wheat-free lifestyle, this book is a must-have for your kitchen!