Check out our back story video on the Discover Lakanto page!

Chef Vanessa Musi’s Cranberry Orange Scones


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!

Related Recipes