Cranberries are my most anticipated seasonal fruit, they are delicious with ginger and a hint of cinnamon in these almond flour scones. I love these with hot strong coffee in the morning, the tart burst of cranberries is a nice change from other sweet berries! You can make these ahead of time, freeze, and then pull out what you need the night before for an easy filling breakfast.
Cranberry Scones
makes 8
Ingredients:
2-1/2 cups of almond flour (where to buy)
1/2 tsp sea salt
1 teaspoon ground ginger (where to buy)
1/2 teaspoon ground cinnamon (where to buy)
2 eggs
4 tablespoons honey (where to buy)
1/3 cup softened butter
1/2 cup fresh or frozen cranberries
Directions:
Preheat oven to 350. Grease a baking sheet with butter or coconut oil or cover it with parchment paper.
In a medium bowl using a mixer, cream eggs, honey, and butter until light and fluffy. Mix in almond flour, sea salt, and cranberries.
To shape scones, on the cookie sheet pat the dough gently into approximately an 8-inch disk. Gently cut disk into 8 wedges, like a pizza, with a large knife. Separate out triangles and bake 1″ apart, if dough is too soft to separate, do this after baking for 10 minutes. Bake for 25 minutes total.
Free Ebook this month only: 20 Grain-Free Breakfast Recipes
20 Delicious Breakfast Recipes suitable for GAPS and Paleo diets!
How to De-Seed a Pomegranate in 5 Minutes or Less – Picture Tutorial
YUM! These look great, can’t wait to test them out.
I like your blog! Good information…
Your link for the “honey (where to buy)” is messed up. It says: http://healthhomehappy,com/honey… so I fiddled with it, taking out the (,) and then it took me to this site: http://www.tropicaltraditions.com/organic_raw_honey.htm – hope that is correct!
It is- thank you!
I’m wondering if there is supposed to be baking powder in this….
No, GAPS doesn’t use baking powder so it is made without :)
I made these and they spread all flat in the pan. So bummed not sure what I did wrong. Made just as shown with no subs.
Hi Carrie, thanks for the feedback. Was your dough firm? If not, next time you can add more almond flour to stiffen it up. Sorry it didn’t work out for you! I’m not sure what would cause that to happen.
Is there any reason why not to put into a round 8″ pan and slice after cooked?
These are in the oven as I type; however, you’ll want to revise your recipe. Although you call for ginger and cinnamon, no where in the recipe do you refer to them or say when to add them – woops!
I just made these and they turned out wonderful. They rose up nicely and had a wonderful flavor.
Thanks for sharing!