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Spiced Almond Cranberry Scones

by Yes Health Team

Original recipe by Coach Becky

Coach Becky’s tip: Scones and other baked goods can be gluten-free when made with almond, coconut, and gluten-free oat flour instead of traditional all purpose or whole wheat flour. Since gluten free flours such as almond flour can be pricey, and oats are widely available and inexpensive, I recommend making your own oat and almond flour using a blender or food processor. 

Feel free to adjust the amount of spices and/or try a different type of berry to make the recipe your own! For a vegan version, swap the eggs for ‘flax eggs’ and use coconut oil in place of the butter.

Wet Ingredients: 

2 large eggs

4 Tbsp pure maple syrup

1 tsp pure vanilla extract

3 Tbsp butter (room temperature)

Spices:

¼ tsp salt

½ tsp ground nutmeg

½ tsp. ground ginger 

½ tsp. ground cardamom

1.5 tsp ground cinnamon

Dry ingredients: 

2 cups almond flour

1.5 cups oat flour

1 cup fresh cranberries (or berry of your choice) 

Directions:

  1. Preheat the oven to 350F degrees.
  2. Cream together the wet ingredients and spices.
  3. Stir in the almond flour, and then the oat flour to form a thick, slightly sticky dough. 
  4. Gently fold in the berries and form a ball with the dough. *Dough should not be too dry but if the dough is too sticky to handle, add a tablespoon or two more of oat flour as needed.
  5. Flatten the ball into a disk, about 8 or 9 inches in diameter.
  6. Place the disk on a greased or parchment paper-lined baking sheet.
  7. Cut the dough into 12 triangular pieces, like a pizza.
  8. Gently separate the slices so they do not touch during baking.
  9. Bake for 20 minutes, allow to cool, and enjoy!
  10. Store in an airtight container on the countertop or in the fridge for a few days, or in the freezer if keeping them longer.

Makes 12 scones

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