Title: A Symphony of Flavors: Keto Cranberry Orange Scones
Introduction: Indulge your senses in the sublime fusion of tart cranberries and zesty orange with our Keto Cranberry Orange Scones. Elevate your keto-friendly culinary repertoire as you embark on a journey of baking excellence. These delectable scones, meticulously crafted with almond flour, erythritol, and a medley of flavors, are a testament to the artistry achievable within the low-carb realm.
Ingredients:
- 2 cups (8 ounces) blanched almond flour
- 1/3 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup melted coconut oil
- 2 tablespoons orange zest
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup (2 ounces) cranberries, fresh or frozen
- 200–220 ml (1 cup) cold heavy/whipping cream (35%–38% butterfat)
Detailed Instructions:
- Oven Overture: Begin your culinary symphony by preheating the oven to a harmonious 350°F. Line a baking sheet with parchment paper, setting the stage for the scone ballet.
- Dry Ingredients Sonata: In a large bowl, compose the base of your scones by combining sea salt, erythritol, baking powder, and almond flour. Whisk them together, creating a harmonious ensemble of dry ingredients.
- Wet Ingredients Crescendo: In a separate act, whisk together the egg, orange zest, vanilla extract, and melted coconut oil. Allow the crescendo of flavors to build as you stir this wet mixture into the almond flour composition. With each stroke, a uniform dough should emerge.
- Cranberry Interlude: Immerse the scone composition in a cranberry interlude. Gently press fresh or frozen cranberries into the dough, ensuring an even distribution of these bursts of flavor.
- Creamy Harmony: Introduce a creamy harmony to the dough by gently stirring in cold heavy cream. Let the mixture evolve into a cohesive symphony, where each note contributes to the overall melody.
- Shaping the Overture: Onto the parchment-lined pan, shape the dough into a 1-inch thick, 6-inch diameter disc—reminiscent of a culinary pie or pizza. Like a conductor guiding an orchestra, cut the disc into eight wedges, placing them approximately one inch apart.
- Baking Ballet: Allow the scones to perform their baking ballet for eighteen to twenty-two minutes or until they achieve a golden crescendo. After this enchanting performance, let them cool completely on the pan to firm up at room temperature.
Nutritional Sonata: As you savor the melody of flavors within each scone, appreciate the nutritional composition per serving. Revel in the rich texture of almond flour, the sweetness of erythritol, and the creamy notes of heavy cream, all orchestrated to perfection.
Culinary Versatility: These Keto Cranberry Orange Scones transcend the boundaries of a mere baked delight. They become a versatile companion, whether enjoyed with a cup of tea during a leisurely afternoon or presented as a refined dessert at a gathering of discerning palates.
Conclusion: In the realm of keto culinary artistry, our Cranberry Orange Scones emerge as a symphony of flavors—an eloquent expression of what is possible within the low-carb repertoire. As you relish each bite, savor not only the taste but also the meticulous crafting that transforms humble ingredients into a culinary masterpiece.
Culinary Note: Consider drizzling a light glaze made with powdered erythritol and a hint of orange juice for a final touch of elegance, turning these scones into a dessert worthy of any grand occasion.
Keto Cranberry Orange Scones
Ingredients
- 2 cups 8 ounces blanched almond flour
- 1/3 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil melted
- 2 tablespoons orange zest
- 1/2 teaspoon vanilla extract
- 1 large egg
- (fresh or frozen)1/2 cup 2 ounces cranberries,
- (35% – 38% butter fat)200 – 220 ml/(1 cup) cold heavy/whipping cream
Instructions
- First, preheat the oven to 350°F. With parchment paper, line a baking sheet, then, in a large bowl, combine the sea salt, erythritol, baking powder, and almond flour.
- Whisk together the egg, orange zest, vanilla, and melted coconut oil. Then, into the almond flour mixture, stir the wet mixture, until a uniform dough forms, pressing with a spoon or spatula. Stir and into the dough, press fresh or dried cranberries.
- Stir in the cold cream with a spatula or fork until the dough comes together.
- Onto the lined pan, place the dough and about 1 inch thick and 6 inches in diameter, form a disc shape. Like a pie or pizza, cut into EIGHT wedges. About ONE inch apart, move the pieces.
- Until it gets golden, bake for EIGHTEEN to TWENTY-TWO minutes. To firm up at room temperature, cool completely on the pan.