Your Diabetic-Friendly Baking Pantry: What You’ll Need
Dry Ingredients:
2 cups (224g) Super-Fine Almond Flour (not almond meal, for a fine texture)
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¼ cup (28g) Coconut Flour (this absorbs moisture and adds structure)
⅓ cup Granular Allulose or Monk Fruit Sweetener (1:1 sugar replacement)
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1 tbsp Baking Powder (ensure it’s fresh for a good rise)
¼ tsp Salt
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Zest of 1 large Orange
Wet & Fatty Ingredients:
⅓ cup (75g) Unsalted Butter, VERY COLD and cut into small cubes
2 large Eggs, cold
⅓ cup Heavy Cream or Unsweetened Almond Milk, cold
1 tsp Pure Vanilla Extract
Mix-Ins & Finish:
½ cup Unsweetened Dried Cranberries (chopped) or ¾ cup fresh/frozen
Optional Glaze: 2 tbsp Powdered Erythritol (confectioners style) + 1-2 tsp fresh orange juice
The Foolproof, Step-by-Step Method: Keeping It Cold & Tender
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Step 1: The Cold Prep (Crucial!)
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Ensure your butter, eggs, and cream are all straight from the fridge. Place your mixing bowl in the freezer for 5 minutes. Cold ingredients are the secret to a flaky, tender scone.
Step 2: Combine Dry Ingredients
In your chilled large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, salt, and orange zest. Break up any clumps.
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture.
Using a pastry cutter, two forks, or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Do not overwork or let the butter melt.
Step 4: Incorporate Wet Ingredients
In a small bowl, whisk the cold eggs, cold cream, and vanilla.
Create a well in the center of the flour-butter mixture. Pour the wet ingredients in.
Use a silicone spatula to gently fold until a shaggy dough just begins to form.
Fold in the unsweetened cranberries.
Step 5: Shape & Cut (Handle Gently!)
Turn the dough out onto the prepared baking sheet. Gently pat it into a 1-inch thick circle (about 7 inches in diameter). Do not knead.
Using a sharp, floured knife, cut the circle into 8 even wedges.
Optional for crisp edges: Carefully separate the wedges, spacing them about 1 inch apart on the sheet.
Brush the tops lightly with a little extra cream for browning.
Step 6: Bake to Perfection
Bake for 18-22 minutes, or until the tops are firm and golden brown, and a toothpick inserted into the center comes out clean.
Let the scones cool on the baking sheet for 10 minutes before transferring to a wire rack.
Step 7: Optional Sugar-Free Glaze
If desired, whisk powdered erythritol with enough orange juice to create a thick, drizzle-able glaze. Drizzle over completely cooled scones.
Pro Baker’s Tips for Guaranteed Success
Flour Power: Do not substitute the flours 1:1. This specific blend is engineered for structure. Coconut flour is highly absorbent and cannot be used alone.
Sweetener Notes: Allulose browns and tastes most like sugar. Monk fruit/erythritol blends can have a slight cooling aftertaste for some. Choose your preferred brand.
Don’t Overmix: Overworking the dough develops the proteins in the almond flour, leading to dense, tough scones. Mix until just combined.
Fresh vs. Frozen Cranberries: If using frozen, do not thaw—toss them in frozen to prevent bleeding and adding excess moisture.
