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.
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)
4 tablespoons honey (where to buy)
1/3 cup softened butter
1/2 cup fresh or frozen cranberries
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.