Orange Cranberry Fuel Pull Scones (THM FP – Low Carb, Sugar Free, Gluten Free)

🍊 Orange Cranberry Fuel Pull Scones (THM FP – Low Carb, Sugar Free, Gluten Free)

Looking for a cozy holiday treat that fits perfectly on plan? These Orange Cranberry Fuel Pull Scones are light, flavorful, and completely guilt-free! You’ll love the bright citrusy flavor of orange paired with the tart pop of cranberries — all while staying 100% Trim Healthy Mama–friendly.

Whether you’re following Trim Healthy Mama, low carb, keto, or just want a healthier holiday recipe, these scones make the perfect breakfast, snack, or afternoon tea treat!

🫖 Why You’ll Love These Orange Cranberry Scones

✅ Fuel Pull Friendly – Light, satisfying, and perfect for FP days when you don’t want a heavy meal.
✅ Bursting with Flavor – Orange zest and tart cranberries create the perfect sweet-tangy balance.
✅ Low Carb & Sugar-Free – Sweetened with Gentle Sweet for that perfect bakery-style sweetness.
✅ Freezer-Friendly – Make a batch and keep them on hand for quick, on-plan breakfasts or snacks.

🧁 Ingredients

• 1 cup Trim Healthy Mama Baking Blend

• ½ teaspoon xanthan gum

• 3 tablespoons Gentle Sweet (adjust to taste)

• ¼ teaspoon salt

• 2 teaspoons baking powder

• 1 tablespoon butter (for an S variation, add 1–2 tablespoons more)

• 1/2 Cup egg whites

• ½ teaspoon orange extract

• ½ teaspoon vanilla extract

• 2 teaspoons fresh orange zest

• 1 cup fresh or frozen cranberries, cut in half and sprinkled with 2 teaspoons Gentle Sweet

• (Optional) Chopped walnuts – adds crunch and turns these into a delicious S version

🥣 Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a mixing bowl, combine baking blend, xanthan gum, Gentle Sweet, salt, and baking powder.

3. Add the butter until the mixture becomes crumbly, I cut the butter into small pieces.

4. Stir in the egg whites, orange extract, vanilla extract, and orange zest.

5. Gently fold in the cranberries (and chopped walnuts if making the S version).

6. Shape dough into a rectangle about ¾-inch thick and score like the picture below.

7. Place on the baking sheet and bake for 12-15, or until lightly golden.

8. Remove from the oven, cut into shapes along the scored areas. Bake for about 3-5 more minutes.

9. Cool on a rack — and enjoy warm or at room temperature!

10. If desired, make a glaze.  A little almond milk, or heavy cream, with powdered sweetener. Start with a little liquid. You can always add more.

🍽️ Serving Ideas

• Pair with a hot cup of Trimmy coffee or GGMS tea for a satisfying FP breakfast. You can add lean protein to round out the protein and make this a complete meal.

• Add a dollop of fat-free Greek yogurt mixed with orange zest for a creamy topping.

• Freeze leftovers individually wrapped for easy grab-and-go snacks.

✨ Variations

S Version: Add extra butter or drizzle with an on-plan glaze and sprinkle with walnuts.
Holiday Touch: Add a few drops of food-grade orange essential oil for a stronger citrus punch.

💛 Final Thoughts

These THM Orange Cranberry Fuel Pull Scones prove that eating on plan doesn’t mean giving up flavor or festive treats! They’re light, zesty, and satisfying — perfect for breakfast, a snack, or even your Christmas brunch table.

Your kitchen will smell amazing, and your family will never guess these are Trim Healthy Mama–approved!

Print Pin

Orange Cranberry Scones- THM FP

Course Breakfast

Cuisine American

Diet Diabetic, Low Calorie

Keyword THM FP, Fuel Pull, Fuel Pull Scones

Servings 4

Author Jennifer Overstreet

Ingredients

• 1 C Baking Blend
• 3 T Gentle Sweet
• 1/4 t Salt
• 2 t Baking Powder
• 1 T Butter
• 1/2 C Egg Whites
• 1/2 t Orange Extract
• 1/2 t Vanilla
• 2 t Orange Zest
• 1 C Cranberries, cut in half or chopped
• 2 t Gentle Sweet
• Chopped walnuts, optional for an s

Instructions

• In a bowl add the baking blend, sweetener, salt, and baking powder.
  
• Mix in the butter. I cut the butter into small pieces.
  
• Add the egg whites, extracts, and orange zest.
  
• Mix the cranberries with sweetener. Add a little more if you are concerned with the tartness of the cranberries.
  
• Add the cranberries to the dough and mix.
  
• On a baking sheet place parchment paper, dump contents of the bowl onto the paper. You might want to wet your hands before shaping. Shape into a rectangle. Score as pictured below. Bake for 12-15 minutes at 400 degrees, until just barely golden.
  
• Remove from oven.
  
• Using the lines as a guide, cut into triangles. Carefully separate. Place back in the oven for about 3-5 minutes.
  
• If desired, make a glaze. I used powdered sweetener, a little more orange zest, a little orange extract, and almond milk.
  
• Serve warm or chilled.