Orange Cranberry Scones

Prep 15 mins
Bake 20 mins
Makes 8 scones, Serves 8

I detoxed these scones for a patient who was newly diagnosed with diabetes.  She is a talented baker herself so not only was she terrified with her diagnosis, she felt a sense of loss and disappointment giving up her most relaxing and joyful hobby.  She LOVED these moist, crumbly, citrus kissed scones, but most importantly they brought a sense of hope back into her life and kitchen.  It’s important for all of us to have control and authority over our food choices.  Empowerment comes from knowing what our body needs and having the skills to execute this in our own kitchen.  She just needed some guidance and the proper tools so she can continue baking her family’s favorite traditional recipes but with clean, low-carb ingredients.  

When made with Grain-Free Flour, each scone has about 250 calories, 9 grams of protein, 11 grams of fiber (40% of the daily!) and only 6 grams of net carbs.  Compare that with the same serving of a traditionally made scone which has 320 calories, 35 rapidly digesting net carbs to spike blood sugar and insulin levels, 2 grams of protein and only 2 grams of fiber.

I love one of these for breakfast with a side of protein powder blended with unsweetened plant milk to get 30 grams of total protein in my meal for a perfectly balanced macro and nutrient dense breakfast.

Dry Ingredients:
2 cups Flour Swap
½ cup Sugar Swap
½ teaspoon salt
1 tablespoon baking powder (double for Grain-Free)

Wet Ingredients:
½ cup Butter Swap
1 Egg Swap
½ cup unsweetened plant milk
1 tablespoon vanilla extract
Zest from 1 medium orange (2 tablespoons)
Fold-In: ½ cup dried unsweetened cranberries

Glaze Ingredients:
½  cup Powdered Sugar Swap
1-3 tablespoons orange juice (to consistency)

Directions:
Preheat the oven to 400 degrees.  Line a baking tray with parchment paper.
Mix dry ingredients well then add wet ingredients and blend until thick dough consistency is reached.  Allow the dough to rest for a few minutes then knead with your hands 1-2 more minutes until moisture is fully absorbed.  Fold in dried cranberries.  Transfer to a parchment paper line baking tray.  Press and form the dough into a circle then use a knife to cut into 8 equal pieces.  Spread the pieces apart on the baking tray and sprinkle with a little extra Sugar Swap.  Bake at 400 degrees for 10 minutes then turn down the oven to 350 degrees and bake an additional 7-9 minutes (10-12 minutes more for Grain-Free) until the tops and edges are golden brown.  Remove from the oven and cool on a rack.

Mix the glaze ingredients until smooth consistency is reached.  Dip the top of each cooled scone into the glaze and allow excess to drip over the sides.  Leave your scones out for a couple hours to allow the glaze to harden.

*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days or freeze for long term storage.