Monday, August 29, 2016

Almond Cranberry Scones


Enjoy a quick breakfast treat with these low-carb scones.  Have one with a smoothie and you won't be hungry until lunch!

I like to make these with dried cranberries, ground flaxseed and some chopped walnuts, but you can substitute any kind of mix-in. To increase the sweetness, you could sprinkle the tops with cinnamon sugar before baking. Or add a teaspoon of cinnamon to the dough.


Almond Cranberry Scones
Adapted from The Gluten-free Almond Flour Cookbook by Elana Amsterdam
Makes 14-16

2 1/2 cups blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
2 Tblsp ground flaxseed
1 tsp cinnamon
1/3 cup grapeseed oil
1/4 cups agave nectar
2 large eggs
1/2 cup dried cranberries
1/2 cup chopped walnuts

Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment or Silpat mats.

In a large bowl, combine the flour, salt, baking soda, flaxseed and cinnamon until well mixed.  In a large measuring cup combine the oil, agave nectar, and eggs.  Stir the wet ingredients into the dry, then fold in the cranberries and walnuts.

Using 2 tablespoons of batter, drop each scone on the prepared baking sheet, about 2" apart.  Set 9 scones per baking sheet.

Bake for 14 minutes each, until golden brown and a toothpick inserted into the center comes out clean.  Let cool for 30 minutes on the baking sheets.  Cool completely before storing.

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