• Amy Lippert, NTP

Paleo Tart Cherry and Orange Scones

A delicious twist on a simple gluten-free scone bursting with tart cherries and fragrant orange made with whole ingredients! What could be better with your morning cup of coffee or as a mid-afternoon snack? If you're more of a cranberry fan, feel free to sub out the tart cherries with your favorite unsweetened dried cranberries!

Orange Scone Recipe

Paleo Tart Cherry and Orange Scones

5 oz Can Coconut Cream

1 Tbsp ACV

1/4 cup Fresh Orange Juice

1 tsp Pure Vanilla

1 Tbsp Orange Zest

2.5 cups Almond Flour

1/2 cup Coconut Flour

1/2 cup Tapioca or Arrowroot starch

1 cup Coconut Sugar

2 Tbsp Gelatin

1 tsp Fine Sea salt

1 tsp Baking soda

1 cup tart cherries, roughly chopped OR Unsweetened Dried Cranberries


Preheat oven to 325

In a small bowl, melt coconut cream for 30-seconds in the microwave, add ACV, orange juice and vanilla, stir to combine and set aside.

In a large bowl combine flours, gelatin, soda, salt, coconut sugar, and zest. Stir with a fork or whisk to combine. Roughly chop the cherries and stir them in.

Add orange juice and coconut buttermilk mixture and stir to combine, let sit for 3-minutes to allow time for the flours to absorb the buttermilk.

Transfer and shape into a rounded circe on a piece of parchment. Do not over work or compress dough too much. Cut into wedges (between 6-8) with a serrated knife.

Transfer the wedges to a parchment lined baking sheet and bake for about 25-30 minutes, cool completely.

Cherry Scone Recipe

How to make Orange Scones

Cherry Orange Scone

Paleo Orange Scone

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies

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