(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

 

Ingredients:

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

Directions:

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.