The melding of orange and cranberry set off by the delicate sweetness of white chocolate chips makes this a really special scone. It’s extra yummy if you serve it warm. Pairs great with coffee and conversation on a weekend morning. You don’t want to throw a brunch without this on your table. Everyone will love and never miss the gluten.
| Servings | Prep Time |
| 12 | 25minutes |
| Servings | Prep Time |
| 12 | 25minutes |
Ingredients
- 2 cups Blanched almond flour
- 1/4 tsp. Celtic sea salt
- 1 tsp. Baking Soda
- 1/2 cup Dried cranberries
- 1/2 cup white chocolate chips
- 1 Tbsp. Orange zest
- 1 Egg
- 2 Tbsp. Agave nectar
Servings:
|
Ingredients
Servings:
|
Instructions
- Preheat oven to 375 degrees F
- In a large bowl, combine almond flour, salt, baking soda, cranberries, chips and zest
- In a smaller bowl, combine egg and agave
- Mix wet ingredients into dry
- Knead dough with hands if necessary to ensure proper distribution of ingredients
- Form dough into 2 little circles so that each one is about 1/2-inch in thick
- Cut each circle like a pizza, into 8 slices
- Using a metal baking spatula transfer to a parchment paper lined baking sheet
- Bake for about 10 minutes
- Serve
Share this Recipe
Leave a Reply