Monday, October 28, 2013

Cranberry Coconut Scones - (S)

It is a tradition at our house to have scones and tea for our Christmas morning breakfast.  So, we have been experimenting and my lovely daughter Rachel came up with this great recipe.  These are really yummy and will be gracing our Christmas morning table.

Cranberry Coconut Scones
by:  Rachel Babiak

2 1/2 cups almond flour
1/2 cup golden flax seed meal
1/2 cup unsweetened, shredded coconut
1 cup homemade Truvia
1 Tbsp. baking powder
1/4 tsp. salt
2 large eggs
1/3 cup coconut oil
1/4 cup almond milk
1/2 tsp. vanilla extract
1 cup fresh cranberries, halved

Preheat oven to 325 degrees.

In a large bowl, whisk together almond flour, flax seed meal, shredded coconut, truvia, baking powder, and salt.  Stir in eggs, coconut oil, almond milk and vanilla extract until dough comes together.  It will by sticky.  Stir in cranberries until well distributed.

Turn out dough onto a cookie sheet lined with parchment paper and pat into a rough rectangle, 6x8 inches.  Cut into 6 even portions, and then cut each portion in half diagonally to make 12 scones.  Bake for 30-40 minutes, or until golden brown and firm to touch.  Remove and let cool on pan.

Serves: 12