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Orange (or Orange Cranberry) Scones ~ THM S

Tender delicious biscuit texture bursting with orange flavor
Servings 8


  • 1 cup THM Baking Blend
  • 1/2 cup Oat Fiber
  • 6 tbsp xes sweetener or gentle sweet
  • 1 tbsp baking powder
  • 1/2 tsp mineral salt
  • zest of one orange
  • 1 scoop THM Collagen optional
  • 1 tsp Sunflower Lecithin optional
  • 6 tbsp butter cold
  • 3/4 cup nut milk 1 tbsp reserved
  • 1 tsp natural orange extract
  • 1 cup cranberries, sliced or chopped optional
  • 1 tbsp xylitol or sweetener of choice


  • Preheat oven to 425 degrees.
  • Whisk together baking blend, oat fiber, sweetener, baking powder, salt, collagen, lecithin and orange zest. (I like to use the food processor, but you can do this by hand.)
  • Add butter and cut in till coarse crumbs are formed.
  • Stir in nut milk and extract. Fold in cranberries if using. (I sliced my cranberries in half before folding them in.)
  • Knead the dough a bit and form into a 1" thick disk on a lightly greased baking sheet. Brush the top of the disk with the reserved 1 tablespoon of nut milk.
  • Sprinkle the 1 tbsp of xylitol (or other sweetener) over the top of the dough.
  • Cut the disk into 8 wedges. (I know mine are cut into 4, but I divided the dough into two disks to make 2 flavors.) At this point you can leave the edges touching or separate slightly before baking.
  • Bake for 20-25 minutes, checking at 15 minutes.