Whether you are eating gluten-free or simply want to change things up, you need these festive-looking orange cranberry coconut scones for breakfasts, snacks and desserts this holiday season. These gluten-free scones made from oat and coconut flours are naturally sweetened and low sugar.
Recently in a swag bag from my local health food store, I discovered some awesome organic products. What’s even more cool? They are all Canadian brands. The organic coconut sugar, organic Ceylon cinnamon powder, and organic coconut flour totally warranted a baked treat to go with all that tea I sip on all day.
As I was already in the holiday spirit, the orange cranberry coconut scones felt just perfect. Scones are traditionally a low sugar pastry, ideal for those who don’t have much of a sweet tooth or watching sugar level in their sweet treats.
While I snack on these orange cranberry coconut scones, I would like to encourage my Canadian friends to buy from Canadian organic brands. To find the products I used in this recipe, check out your local health food stores. Canadian residents can buy them online here (no financial benefits to me when you make a purchase, just thought to share a store that carries them). Simply search for the product name and brand as appeared in my photo below.
Organic Coconut Sugar
Coconut sugar holds trace amounts of iron, zinc, calcium, potassium, some short-chain fatty acids, polyphenols and antioxidants, and a fiber known as inulin, making it healthier than table sugar. (Source)
No matter what natural sweetener we eat, too much sugar is still not good for us. In this recipe, I tested different ratios then determined the least amount of organic coconut sugar I could use without sacrificing the taste. Low sugar treats not only are healthier, they allow you to taste the flavours of other ingredients you use to make them.
Organic Coconut Flour
Coconut flour is high in fiber, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index. (Source)
Coconut flour is a favourite amongst the paleo, keto and gluten free community. It’s a popular flour for those who are sensitive to gluten and also want to avoid nut flours due to nut allergy.
Organic Ceylon Cinnamon Powder
There are two main types of cinnamon on the market today, Ceylon cinnamon and Cassia cinnamon. Cassia cinnamon is the most widely available and used. Ceylon cinnamon is rare and sometimes labelled as the true cinnamon. Ceylon cinnamon is also said to have a lighter and more citrusy taste than cassia. Both types contain health benefits, but Ceylon cinnamon contains less of a compound called coumarins, which is thought to have toxicity when consumed in large amount. You can use both cinnamons for the health benefits, but opt for Ceylon if you regularly consume cinnamon more than 1-2 teaspoons a day. (source)
Once you mix all ingredients into a dough according to the recipe. The photo below shows how you should form the dough into a flat round disc and then cut into wedges. The wedges are then placed separately onto a baking sheet before going into the oven to ensure all sides are baked evenly.
Whether you are eating gluten-free or simply want to change things up, you need these festive-looking orange cranberry coconut scones for breakfasts, snacks and desserts this holiday season. These gluten-free scones made from oat and coconut flour are naturally sweetened and low sugar.
- 2 cup gluten free oat flour (you will need more than 2 cups of oats if you grind your own)
- 1/2 cup organic coconut flour
- 1/3 cup organic coconut sugar
- 1 tbsp baking powder
- 1/2 tsp organic Ceylon cinnamon powder (interchangeable with generic cinnamon powder)
- 1/2 tsp sea salt
- 1/4 cup soft grass-fed butter at room temperature
- 1 tbsp organic orange zest (from 1 orange)
- 1 organic free-run egg
- 1/2 cup organic whole milk kefir or cultured butter milk
- 2/3 cup fresh or frozen cranberries, halved
In one mixing bowl, combine all dry ingredients: oat flour, coconut flour, coconut sugar, baking powder, Ceylon cinnamon, sea salt and orange zest.
Cut the butter into the dry mixture. In order to combine evenly, I like to keep the butter soft at room temperature instead of cold.
Beat 1 egg and half cup of milk kefir or cultured butter milk together, stir into the dry mixture gently, until everything form into a dough. Adjust the consistency at this time. If too dry, add a little more kefir or butter milk, if too wet, add a touch of oat flour. Fold in the halved cranberries.
Press the dough into a flat round wheel about 3/4 to 1 inch thick. Cut it into 6 wedges. Separate the wedges and place them on a lined baking sheet.
Bake the scones in a pre-heated oven at 400ºF for 15 mins.
- You can use a food processor to make your own oat flour from rolled oats.
- If you need to avoid gluten due to sensitivities, please check that your oats are processed in a gluten-free facility without cross contamination.
- Scones are best eaten hot from the oven. You can pre-make the dough and keep in the fridge to be baked right before serving.