CRANBERRY ORANGE SCONES – WENDY BLANCHARD, M.S.

This is a Paleo recipe which called for dried cranberries, however, I used fresh cranberries. When you’re using fresh rather than dried cranberries, measure out one cup whole cranberries for each 3/4 cup of dried cranberries. For example, if your recipe calls for half a cup of dried, use 2/3 cup of fresh cranberries. Add about 1/8-1/4 cup sugar (I used coconut sugar) to the recipe for each cup of fresh cranberries you use. This replaces the sugar that would’ve come from the dried cranberries. I also used Orange Essential Oil (3 drops) instead of orange extract. Remember to use natural, organic ingredients!

INGREDIENTS:

3 c. almond flour
1 t. baking soda
1/4 t. Sea salt
1 T. orange zest
3 drops Orange Essential Oil
2/3 c. fresh cranberries
1/8 c. coconut sugar
2 eggs
2 T. organic honey
1 T. fresh lemon juice
Organic powdered sugar, to dust

INSTRUCTIONS:

Preheat oven to 325. Pulse cranberries in a food processor. Add the flour, baking soda, salt, zest, and cranberries to a large bowl and stir to combine.

Make a well in the center of the flour mixture and add remaining ingredients. Starting in the center, stir the dough until well combined.

Using an ice cream scoop, drop dough onto baking sheet lined with parchment paper. Lightly wet hands and flatten tops of the scones about 1″ thick.

Bake about 20 minutes until tops are golden brown. Cool on wire rack. Dust with powdered sugar while warm.

To your good health!

Wendy

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