Combine the dry ingredients (almond flour, erythritol, baking powder and salt) in a medium bowl. In a small bowl, the wet ingredients (melted coconut oil, orange extract, vanilla and eggs) are whisked together. Then this wet mixture is stirred into the dry mix until a dough is formed. Stir the cranberries into the dough.
These sugar free scones go perfect with a cup of coffee or latte. But they go well with keto tea and low carb hot chocolate as well.
Separate the scones slightly; there should be about 1" between them at the outside edge. Bake the scones for 20 minutes, or until they're just beginning to brown. A toothpick inserted into the center of one should come out clean, or perhaps with a few moist crumbs clinging to it. Remove the scones from the oven, and serve them warm.
These tender, full-flavored scones feature cranberries and pecans making them ideal for wintertime, especially Christmas breakfast. (Though we'd happily welcome one of these warm from the oven any time of year.) With buttermilk and oats in the dough, they're a tasty throwback to their Scottish origins. Preheat the oven to 375°F.