Fluffy Cranberry-Orange Scones
Prep:
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Cook:
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Ingredients
4 cups almond flour
2 tsp honey
½ cup chopped cranberries
8 TBSP unsalted butter, cut up
1 egg, beaten
2 tsp baking soda
pinch of salt
½ cup compliant yogurt
1 TBSP orange peel, minced
1 egg yolk beaten
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400 grams almond flour
2 tsp (10 ml) honey
55 grams chopped cranberries
112 grams unsalted butter, cut up
1 egg, beaten
2 tsp (10 ml) baking soda
pinch of salt
118 ml compliant yogurt
1 TBSP (15 ml) orange peel, minced
1 egg yolk beaten
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Rating
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Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 425°F (218°C).
- Combine flour and baking soda.
- Cut in butter with wire whisk until mixture resembles fine crumbs.
- Add chopped cranberries, egg, and yogurt, and lightly mix with a fork.
- Add orange peel and mix in.
- Place large spoonfuls onto a greased cookie sheet.
- Brush the top of each with egg yolk.
- Bake for 9 minutes, until golden brown.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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