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Easy Scones Recipe with Pears and Cranberries (Low Carb, Vegan Friendly)

This easy scones recipe makes low carb cranberry-pear scones that pair perfectly with a cup of coffee or tea. By using vegan butter, the scones are also vegan.
Course Breakfast, Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 12 scones
Calories 267kcal

Ingredients

For the Scones:

  • 3 cups Low carb baking mix plus more for dusting work surface (I use Bob's Red Mill).
  • 1/4 cup Erythritol or other cup-for-cup sugar alternative
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 ounces cold unsalted butter grated or cut into cubes
  • 1/2 cup unsweetened vanilla almond milk or milk of choice
  • 2 oranges freshly squeezed (1/4 cup juice)
  • 2 tsp grated orange zest
  • 1/2 teaspoon vanilla extract
  • 1/3 cup dried cranberries I use Ocean Spray low sugar
  • 1 cup pears peeled and diced

For the Glaze:

  • 2 cups powdered Erythritol I use Swerve
  • 3 Tablespoons orange juice more if needed to thin the glaze
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon salt

Instructions

  • Heat oven to 425 degrees Farenheit
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Into a large mixing bowl, add flour, sugar, baking powder, baking soda, salt, cinnamon, and butter. Use a pastry cutter, fork, or your fingers to combine the mixture until it resembles coarse crumbs. Create a well in the center of the ingredients.
  • In another mixing bowl, whisk together almond milk, orange juice, zest, and vanilla extract. Pour mixture into the well you created in the dry ingredients. Add cranberries and pears and use a wooden spoon or rubber mixing spatula to stir, just until flour is incorporated and mixture is combined. Don't over mix or your scones will be tough and dry.
  • Sprinkle a dry work surface with some dry baking mix and turn dough out onto the top of it. Flatten dough with your fingers into a rectangle, with a thickness of 3/4 inch. Use a knife to cut scones into equal sized pieces. Use a spatula to transfer scones to prepared baking sheets.
  • Place baking sheets into oven and bake for 18-20 minutes, or until scones are set and golden brown. Meanwhile, use a spoon or whisk to combine glaze ingredients together in a small bowl.
  • After scones have finished baking, transfer to a wire rack to cool slightly before drizzling tops with glaze.
  • Best served warm and on the day they were baked.

Notes

  • To make this easy scones recipe vegan friendly, substitute vegan butter for the dairy butter called for in the recipe.

Nutrition

Serving: 1scone | Calories: 267kcal | Carbohydrates: 39g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 654mg | Potassium: 162mg | Fiber: 27g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 19.8mg | Calcium: 254mg | Iron: 1.5mg