Grain Free Almond Cranberry Scones
1 1/2 cups almond meal
1/2 cup coconut flour
2 tablespoons ground flax
1 tablespoon baking powder
1 pinch sea salt
2 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon coconut oil
4 tablespoons cold, unsalted butter, cut into small pieces
1 medium egg
1 tablespoon almond milk (or heavy cream for more traditional scone)
1/4 cup dried cranberries
These are easy to make in the bowl of a food processor fitted with an S-blade. First combine all of the dry ingredients and pulse to mix.
Next, pulse in pieces of butter, mixture will start to become crumbly. Whisk egg and milk together and slowly pulse into the other ingredients. As the mixture starts to form a ball add in the dried cranberries and pulse until well mixed. Add more milk as needed.
Remove from the bowl of the food processor and pat or roll into about a 10-inch round (about 1/2 inch thick). You may do this directly on a parchment lined baking sheet so it is ready to pop right in the oven. Slice into triangles.
Bake at 350 degrees for about 18 minutes or until top starts to brown lightly.
Per Scone : 275 Calories; 14g Fat (7g Sat); 14g Protein; 23g Carbohydrate; 5g Sugar; 7g Dietary Fiber; 42mg Cholesterol; 206mg Sodium