Orange Scones and Cranberry Scones
Scones are a traditional Scottish bread which are slightly sweet, and are served with tea widely around the world. For these scones, it is easy to make delicious variations by adding fruit to the batter. Scones are wonderful served with apple butter and a hot cup of tea.
- 2 cup 2 cup 2 cup Blanched Almond Flour
- 1/4 cup 1/4 cup 1/4 cup Arrowroot Flour, Plus 2 Tbsp
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 2 tsp 2 tsp 2 tsp Baking Powder
- 2 Tbsp 2 Tbsp 2 Tbsp Maple Syrup, Pure
- 1/4 cup 1/4 cup 1/4 cup Coconut Oil, Organic
- 1 1 1 Egg
- 1 1 1 Orange, Zest
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees.
- In a medium sized mixing bowl, combine almond flour, a quarter cup of arrowroot flour, salt, and baking powder.
- In a smaller mixing bowl, combine maple syrup, melted coconut oil, and one egg. Blend with a hand mixer until smooth.
- Pour wet ingredients into dry, and blend until all ingredients are evenly combined.
- To make the orange scones, add the orange zest. To make the cranberry scones, add 1 cup of dried cranberries in place of the orange zest.
- Add two tablespoons of arrowroot flour to the batter to thicken the dough.
- Line a baking sheet with parchment paper. Form dough into a ball. Place the ball of dough on the parchment lined baking sheet and flatten slightly.
- Carefully cut the dough into eight equal wedges, and bake at 350 degrees for 20 minutes.
If making Cranberry scones, add 1 cup dried cranberries in place of the orange zest.
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