CRANBERRY ORANGE PROTEIN SCONES
These Cranberry Orange Collagen Protein Scones make the perfect healthy breakfast treat! Think lightly sweet pastry with zesty orange, tart cranberries, and irresistible orange icing. Mmmm. Hard to believe each scone has only 5 grams of sugar and 14 grams of protein! These scones are gluten-free and dairy-free as well 🙂
Did you know? The peak season for oranges in the United States is January through March. Buying produce in season means richer flavor, higher nutrient levels, cheaper cost per pound, and reduced carbon footprint due to less fuel used in transportation. Not to mention, you get the opportunity to support local farmers!
This protein scone recipe calls for unflavored collagen protein (learn more about the health benefits here), gluten free baking flour, and coconut flour. If you don’t have collagen protein, you can substitute whey or casein protein. Just reduce the coconut flour by one-quarter cup and add a quarter cup of moisturizer like unsweetened applesauce or Greek yogurt. You can also omit the protein altogether without compromising the recipe.
If you don’t have gluten free baking flour, you may substitute all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), oat flour (oats blended into flour), sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. In my experience, these flours can be swapped for twice as much almond flour or half as much coconut flour (although I have not tested it in this recipe).
To sweeten these scones, I used Pyure Organic Stevia Blend, a calorie-free combination of stevia and erythritol that’s twice as sweet as sugar. A nearly identical substitute would be Truvia Spoonable Sweetener. If using a sweetener that measures cup for cup like sugar (coconut sugar, raw sugar, baking stevia, monk fruit, or erythritol) use half a cup. Please note, using coconut sugar or raw sugar will increase the calories, carbs, and sugar. If using stevia extract or drops, refer to the brand-specific conversion chart.
The vegan buttery spread in this recipe can be swapped out for regular unsalted butter or coconut oil. I do not recommend using nut butter or oils that are liquid at room temperature in this recipe, as this will change the texture. I have not tried any collagen recipe without eggs to hold it together, so I am not sure if it would work! However, if you’re feeling adventurous, try a vegan egg replacer or a couple flax eggs (2 tbsp. ground flaxseed soaked in 5 tbsp. warm water).
Last but not least, the orange icing! It’s sooo simple. Just combine a calorie-free powdered sweetener (like this powdered monk fruit blend or this confectioner’s erythritol) and fresh-squeezed orange juice! You’ll need two medium or one large orange for this recipe.
Here’s the printable recipe for these Cranberry Orange Protein Scones! I hope you’ll rate and comment below if you try them 🙂
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Cranberry Orange Protein Scones
- 90 g unflavored collagen protein*
- 3/4 cup coconut flour*
- 1/2 cup gluten-free baking flour*
- 1/4 cup calorie-free sweetener* I used one that’s twice as sweet as sugar
- 2 tsp. baking powder
- 1/2 tsp. salt optional
- 1/4 cup buttery spread* cold
- 1 tbsp. orange zest ~1 large orange
- 1/4 cup orange juice ~1 large orange
- 1 large whole egg
- 1 large egg white
- 1/3 cup dried cranberries
Orange icing (optional):
- 1/2 cup powdered calorie-free sweetener* I used a monk fruit and erythritol blend
- 2 tbsp. orange juice
*See above for substitutions.
- Preheat oven to 400 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Combine cold buttery spread into dry mixture using a fork or dough cutter, so that little clumps of butter remain.
- Add orange zest, orange juice, whole egg, and egg white; mix until just combined.
- Gently fold in cranberries and chill int the fridge for 15 minutes. This makes the dough less sticky.
- Next, shape the dough into a circle in a 8″ or 9″ baking pan lined with parchment. Then, cut dough into eighths using a plastic knife or butter knife coated with cooking spray. You can also just divide the batter between eight wells of a muffin tin coated with cooking spray (easier).
- Bake in preheated oven for 12-15 minutes or until edges are firm. Let cool for 5-10 minutes, then enjoy!
- Leftover scones will keep in the fridge in an airtight container at least a week.
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