PALEO ORANGE CRANBERRY SCONES
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
Orange and cranberry is one of my favorite flavor combinations, especially during the holidays. It’s a little tart and a little sweet. These scones come together quickly and easily, making them a simple breakfast or delightful dessert. They’re light and refreshing and they pair well with other festive recipes. Don’t be intimidated to make these; I promise they’re fool proof!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dessert, Snack
Servings: 6 scones
1 cup + 3 TBL almond flour
1/4 cup coconut flour
2 TBL coconut sugar
1 egg, room temperature
1 TBL pure maple syrup
1/4 cup almond milk
2 TBL melted ghee (or coconut oil)
1/2 tsp baking soda
2 TBL freshly squeezed orange juice
1/2 cup cranberries
1 tsp vanilla
Melted chocolate, if desired
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Combine all ingredients except cranberries in a large bowl (or KitchenAid). Gently fold in cranberries.
Let dough sit for 10-15 minutes. Form dough into a disk shape, about 1 inch thick.
Using a sharp knife or pastry cutter, slice disk into 6 even pieces and separate pieces on baking sheet. They do not spread much while cooking.
Bake for 15-16 minutes and let cool.