Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, keto-friendly sweetener, baking powder, and salt.
- Grate the chilled butter into the dry ingredients and toss to coat.
- In a separate bowl, whisk together the heavy cream and orange zest.
- Gradually pour the cream mixture into the dry ingredients, stirring until a dough forms.
- Gently fold in the dried cranberries until evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
- Using a sharp knife or pastry cutter, cut the dough into 8 equal wedges.
- Transfer the wedges to the prepared baking sheet, leaving space between each scone.
- Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage Methods:
- Store any leftover scones in an airtight container at room temperature for up to 2 days.
- To maintain freshness, store the scones in the refrigerator for up to 5 days or freeze them for up to 1 month.
