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Grain-Free Pistachio & Cranberry Scones

These easy scones are made without traditional flour, making them the perfect gluten-free breakfast (or brunch) treat.



  • 1½ cups almond flour
  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • 1/3 cup NOW REAL FOOD Organic Monk Fruit 1:1 Sugar Replacement + additional sprinkle for garnish
  • 2 tsp each baking powder and baking soda
  • ¼ tsp sea salt
  • ¼ cup cold organic unsalted butter
  • 2 large eggs
  • 1/3 cup whole milk
  • 1 orange, zested and juiced
  • 1 tsp pure vanilla extract (TRY: Simply Organic Vanilla Extract)
  • 1/4 cup roughly chopped pistachios + additional for garnish
  • 1/3 cup unsweetened dried cranberries or cherries


1. Preheat oven to 350°F. Line a large baking sheet with parchment.

2. In a large bowl, whisk together almond flour, coconut flour, tapioca flour, monk fruit sweetener, baking powder, baking soda and salt. Using a box grater, grate butter into bowl; blend with fingers to incorporate.

3. In a medium bowl, whisk together eggs, milk, orange zest and juice and vanilla. Stir egg mixture into flour mixture. Stir in pistachios and cranberries.

4. Using a spatula, scrape dough onto prepared sheet. Using your hands, press dough into an 8-inch circle. Sprinkle top with additional sprinkle of monk fruit sweetener and pistachios. Using a pastry cutter or sharp knife, cut into 8 triangles and gently separate.

5. Bake 20 for 22 minutes, until golden brown. Set aside to cool before packaging scones into containers.

Nutrition Information

  • Serving Size 1/8 of recipe
  • Calories 284
  • Carbohydrate Content 26 g
  • Cholesterol Content 63 mg
  • Fat Content 22 g
  • Fiber Content 6 g
  • Protein Content 9 g
  • Saturated Fat Content 6 g
  • Sodium Content 600 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 4 g