CRANBERRY ORANGE SCONES
By Dr. Cindy Tanzar
Indulge in these delightful Cranberry Orange Scones, bursting with flavor and perfect for any occasion. Made with a wholesome blend of golden flax meal, blanched almond flour, and coconut flour, these scones offer a nutritious twist on a classic treat. The addition of fresh orange zest adds a bright citrus note that beautifully complements the tartness of cranberries or the richness of dark chocolate. Sweetened with xylitol, erythritol, or coconut sugar, they’re a guilt-free choice for a sweet snack or breakfast. Enjoy them fresh out of the oven with a pat of butter or your favorite jam!
SERVINGS:
INGREDIENTS:
- 1 cup golden flax meal
- ¾ cup blanched almond meal/flour
- ¼ cup coconut flour
- 1-1/2 tsp aluminum-free baking powder
- ¼ tsp fine sea salt
- 2 Tbs xylitol, erythritol or coconut sugar (not as low glycemic)
- 5 Tbs cold grass-fed butter
- ¼ cup organic heavy cream
- 2 organic pastured eggs
- 1 tsp vanilla extract
- Grated peel of one orange
- ½ cup unsweetened cranberries or ½ cup chocolate chips (stevia sweetened or at least 85% dark chocolate)
DIRECTIONS:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine flax meal, almond flour, coconut flour, baking powder, salt, xylitol, orange peel and cranberries or chocolate chips in a large bowl.
- In a small bowl mix the cream, eggs and vanilla well.
- Cut the cold butter into the dry flax meal mixture until the size of small peas. Mix wet ingredients into the dry and combine well. You may have to wait a couple of minutes for all the cream to absorb to handle the dough properly.
- Evenly divide the dough into 8 pieces and flatten into a 3/4” disc. Bake for 18 minutes.