I had some extra cranberries in the refrigerator from Thanksgiving and naturally the first thing that came to mind was to make Cranberry Orange Scones. Now, I am not a big cranberry fan. I usually avoid the berry altogether, except in juice form when I feel a kidney infection coming on. I wanted to take this challenge and try to figure out how to make a recipe that I would enjoy too. I found success.
These were so great fresh out of the oven! I really enjoyed them. I realized what I have been missing with this flavor combination all these years. I took these into work and I think that my co-workers were very happy to be my taste testers. They went quite quickly. The orange gives it a simple, sweet flavor. The cranberries provide a tart, breakfast finish. Such a delicious treat with the perfect balance of flavor!
Pair these with a cup of tea, or your morning coffee!
2 ½ cups almond flour
¼ cup arrowroot powder, plus about 2 tbsp extra for rolling
1 tbsp coconut flour
2 tsp baking powder
¼ cup honey
2 tbsp coconut oil
¼ cup orange juice
1 cup fresh cranberries
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine honey, coconut oil, orange juice, and egg. Mix well.
3. In a medium bowl, combine almond flour, coconut flour, arrowroot, and baking powder.
4. Add dry ingredients to wet ingredients slowly – about a half a cup at a time and mix. A dough will form. Fold in the fresh cranberries.
5. On a Silpat or parchment paper, dust with a tbsp of arrowroot. Roll out the dough, forming into a large ball. Dust the top with a tbsp of arrowroot. Use hands to push dough down and create a large, round surface. It should be about 2-3 inches thick. Use a sharp knife and slice the dough into wedge shapes.
6. Evenly space wedge shapes on baking sheet.
7. Bake for 15 minutes, until tops are golden brown.