These diabetic-friendly cranberry orange scones are tender, lightly sweet, and full of bright citrus flavor with balanced ingredients.

Scale

1 1/2 cups almond flour

1/2 cup oat flour

1/3 cup erythritol or monk fruit sweetener

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup unsalted butter, cold and cubed

1 large egg

1/3 cup unsweetened almond milk

Zest of 1 orange

1 tablespoon orange juice

1 teaspoon vanilla extract

1/2 cup chopped cranberries

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1. Preheat oven to 375°F and line a baking sheet.

2. Whisk dry ingredients together.

3. Cut in cold butter until crumbly.

4. Mix egg, milk, orange zest, juice, and vanilla.

5. Combine wet and dry ingredients.

6. Fold in cranberries.

7. Shape dough, cut into wedges, and bake 18–22 minutes.

Use cold butter for flaky texture.

Do not overmix dough.

Sugar-free glaze optional.