These dense, crumbly scones are surprisingly filling and perfect for munching on with a hot cup of coffee.
This recipe is not your average scone recipe. It doesn’t use dairy, refined sugars and refined grains. You could dare say these scones are healthy, not necessarily low calorie, but certainly full of good-for-you ingredients.
You can store them in an airtight container for a couple of days, and I highly recommend heating them up in the toaster oven before serving.
Cranberry Almond Scones
Makes 6 scones
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup melted coconut oil
- 2-1/2 tablespoons lemon juice
- 3 tablespoons honey (or maple syrup)
- 1/4 teaspoon pure almond extract
- 1/2 cup chopped fresh cranberries
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda and salt.
- In another medium bowl, whisk together the eggs, coconut oil, lemon juice, honey and almond extract.
- Stir the wet ingredients into the dry.
- Fold in the chopped cranberries to disperse throughout the dough.
- Line a baking sheet with parchment paper or a silicone liner.
- Transfer the dough onto the baking sheet and form into a circle with your hands that is 3/4 of an inch thick.
- Slice the dough into 6 even segments. Gently create a little space around each segment.
- Bake for 20-25 minutes, until the edges are golden brown.
- Remove from oven and let cool.
- Serve immediately or store in covered container for up to 3 days.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.