Chef Vanessa Musi’s Cranberry Orange Scones

Dec 11, 2018 15:01:00PM


I love scones! Perhaps it is my British background but scones are my favorite pastries.

Ideal for Holiday Brunches, tea time, or with coffee!

I recommend you scale all ingredients for best results.

For more of Chef Vanessa Musi's recipes check out her blog and Instagram!


1 ½ cups blanched almond flour (165 grams)

½ cup coconut flour (47 grams)

½ cup arrowroot flour (60 gr)

¼ -⅓ cup Lakanto Classic Sweetener (the amount depends on how sweet you want them)

112 grams Miyokos Vegan Butter cut into pieces and freeze

½ - ⅔  cup coconut yogurt such as Coyo brand or cold coconut milk from a can (use Whole Foods 365 brand)

2 tablespoons organic flax seeds freshly ground (grind these in a coffee grinder)

1 tablespoon aluminum and gluten free baking powder such as Rumford

2 teaspoons vanilla extract or 1 teaspoon vanilla paste

1 teaspoon fine sea salt

¾  cup frozen cranberries

Zest of 1 orange or blood orange

Coconut yogurt or coconut cream to glaze scones before baking


Preheat oven to 350 F.

In a food processor or Thermomix: incorporate the flours, orange zest, sweetener,  baking powder, salt, and flax. Then add cold vegan butter and mix until crumbly and lentil sized pieces are formed: put all this into a large bowl:  add the coconut yogurt and cranberries and combine just until integrated. Don’t over mix. Start with ½ cup yogurt and if needed add the rest.

Line a baking tray with Silpat or Silpain or parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2″ high round loaf. Cut into 8 slices and bake in a preheated oven at  350F for 5 minutes until golden brown. Lower temperature to 340 F until baked through (they must be crunchy on the surface and moist inside). Cool on a perforated tray or cookie rack. These keep well for 2 days at room temp in a recycled salad container or freeze unbaked for longer storage and bake as needed (do not thaw before baking, bake frozen: they just take longer).

Blood orange glaze:

1 cup coconut milk powder, unsweetened

½ small blood orange/ juice

Mix both ingredients with a whisk until a thick smooth glaze is formed. You may need to adjust either liquid or dry.

Check out Lakanto's blog for more delicious sugar-free recipes!

*For more tips on how and when to use Lakanto sweeteners, check out our Baking Guide

*For more tips on how and when to use Lakanto sweeteners, check out our Baking Guide

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After you drop down to 340 degrees, about how much longer (approximately) do they have to cook?


Can you use regular butter?


These sound sooo good! But why on earth would you use vegan butter? Why not pastured REAL butter?

Cathie McGinnis

Delicious 😋!

Greg T

Hi, these look delicious. What could i replace arrowroot flour with?


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