I cannot get enough of these Oatmeal scones! I keep making different versions and flavors and always come out so good. This “Orange and Cranberry” version might be my favorite so far. I might never do scones the old fashion way again. Oatmeal is just so easy to work with and so good for you! These scones are gluten free (I use a combination of oats and almond flour) dairy free and also refined sugar free. I sweeten the scones with pure maple syrup. I do use a little powder sugar for the icing but that’s totally optional. Ok, I am kidding. It’s not optional, you need to make the icing, its so delicious. You can really taste the orange and since the scones are not overly sweet it complements them so good.
This dough it’s a little wet but It is not hard to work with. Just rub a little oil on the palm on your hands if it gets too sticky. I like to form a circle with my hands on a piece of parchment paper and cut the circle into eights. Transfer to a prepared baking sheet, reshape a little bit and bake for 15 minutes.
Aren’t they lovely? The oatmeal gives the scones such a great texture. It is hard to believe there’s no butter or heavy cream involved in here.
You can find my Maple Oatmeal scones and Pumpkin Oatmeal Scones on these links:
I hope you give them a try! Recipe below.
Orange and Cranberry Oatmeal Scones
- 1 cup almond flour
- 1/2 cup oats
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- pinch of salt
- 1/2 cup dried cranberries
- 1 large egg
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 small orange
- 1/2 cup powder sugar
- 1 to 2 tablespoons orange juice
- Preheat oven to 350 Degrees. Lined a baking sheet with parchment paper.
- In a bowl, whisk together the almond flour, oats, baking soda, baking powder, cinnamon and salt. Stir in dried cranberries
- In a small cup whisk the egg, maple syrup, vanilla and orange zest.
- Pour the wet ingredients into dry ingredients and mix with a spatula until combined.
- Place a sheet of parchment paper on a flat surface and dump the dough on it.
- With you hands, form a disk about 6″ in size and 1/2″ thick. The dough will be wet and sticky, you can oil or wet your hands for better handling.
- Cut the disk into 8 pieces and transfer to the baking sheet. Reshape the scones if needed.
- Bake for 15 minutes.
- Transfer to a cooling rack and let them cool for 5 minutes.
- In a small bowl whisk together the powder sugar and orange juice, one tablespoon at a time until desire consistency.
- Drizzle over the scones.