Cranberry Orange Scones
From Fed + Fit [1] by Cassy Joy Garcia
Notes
This recipe calls for arrowroot powder, which can be found in the baking section of your grocery store or natural market.
Ingredients
- 1 1/3 cups blanched almond flour
1/4 cup arrowroot
Pinch of sea salt
1/4 teaspoon baking soda
1 cup fresh cranberries
1 tablespoon fresh orange zest
1 1/2 teaspoon orange juice
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 egg, room temperature
Directions
- In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Stir until all clumps are broken up and it's well incorporated.
- Add the fresh cranberries and stir to incorporate with a wooden spoon.
- In a temperate bowl, add the orange zest, orange juice, coconut oil, maple syrup, vanilla extract, and egg. Whisk together until it's well incorporated.
- Pour the wet ingredients into the dry and stir together until the batter is even.
- In a 9- to 10-inch round pan (or cast iron skillet) that is either well coated with butter (may substitute with EVOO) or lined with a parchment paper circle, add the batter. Using either a greased spoon or your hand, press the wet batter into the pan so that it is spread to the edges.
- Bake at 350°F for 30 minutes.
- Let cool, slice into 8 pieces, and serve!
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 8 scones