Thursday, March 15, 2018

Paleo Cranberry Almond Scones


Other than my supply of homemade chocolate zucchini bread and my occasional baked oatmeal muffins, I don't really bake much when it comes to breakfast foods. I'm not sure why, because I never turn down a good muffin. So it's kind of odd that when I was surveying all the random types of flour and baking ingredients in the kitchen, I felt this sudden urge to make scones.

That creative spark led to a dense, crumbly scone that I have to say is surprisingly filling and perfect for munching on with a hot cup of coffee.


I didn't set out to make a gluten- and grain-free treat, I just wanted to use up some almond flour and coconut flours that by themselves really weren't enough to do much with. I made this without dairy because I had none in the house at the time this baking urge struck. Instead of refined sugar, I figured why not use up my last little bit of honey to continue with the healthy twist already in progress. I found some fresh cranberries still in good shape in the fruit drawer of the fridge and figured I'd just toss those it too. I hate waste.

I just kind of went with the flow without intentionally trying to create something that avoids dairy, refined sugars, and grains. Who knew a paleo-friendly recipe could come together so easily? I dare say these scones are healthy, not low calorie, but certainly full of good for you ingredients.

You can store them in a container for a couple of days; and, I highly recommend heating them up in the toaster oven before serving.

Paleo Cranberry Almond Scones

Makes 6 scones

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl whisk together the almond flour, coconut flour, baking soda, and salt.
  3. In another medium bowl whisk together the eggs, coconut oil, lemon juice, honey, and almond extract.
  4. Stir the wet ingredients into the dry.
  5. Fold in the chopped cranberries to disperse throughout the dough.
  6. Line a baking sheet with parchment paper or a silicone liner.
  7. Transfer the dough out onto the baking sheet and form into a circle with your hands that is 3/4 of an inch thick.
  8. Slice the dough into 6 even segments. Gently create a little space around each segment.
  9. Bake for 25-30 minutes, until the edges are golden brown.
  10. Remove from oven and let cool.
  11. Serve immediately or store in covered container for up to 3 days.
Yum

Photos by Renato Ghio

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