Grain-Free, Vegan Cranberry Orange Scones with Chocolate Chips

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Cranberries, unsweetened dried
  • 1 heaping tbsp One large navel orange, orange zest zest from large

• Refrigerated

  • 1 Flax egg or 1 medium egg

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 2 cups Almond flour
  • 3/4 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1/4 cup Stevia-sweetened chocolate chips, vegan
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Drinks

  • 1/4 cup Orange juice, freshly squeezed

Found on honestlynourished.com

Description

Ingredients

• 2 cups almond flour
• ¾ teaspoon baking powder
• ¼ tsp sea salt
• 3 tbs honey
• ⅓ cup coconut oil, solid (see note below)*
• 1 tsp vanilla extract
• 1 heaping tbsp freshly grated orange zest (about the zest from one large navel orange)
• ¼ cup freshly squeezed orange juice
• 1 flax egg or 1 medium egg**
• ¼ cup unsweetened dried cranberries
• ¼ cup vegan, stevia-sweetened chocolate chips

Directions

• Preheat oven to 375-degrees Fahrenheit (see below for different baking temp and time if NOT using coconut oil).
• Place a piece of parchment paper on a baking sheet and set aside. Have a scone pan? Lightly coat that bad boy with nonstick coconut oil spray, set aside.
• Mix dry ingredients (almond flour, baking powder and sea salt) in one bowl and set aside.
• In another bowl, whisk together the wet ingredients (flax egg or egg, honey, vanilla extract, orange juice, orange zest).
• Cut in the fat. You have two options...1) Use a pastry cutter to work tablespoon-sized scoops of chilled coconut oil into dry ingredients until it resembles breadcrumbs; OR 2) Pulse dry ingredients and chilled coconut oil in a food processor. Again, it should resemble the consistency of breadcrumbs. See note below about making sure the oil is the right temperature before mixing with dry ingredients.
• Pop bowl with dry ingredients and coconut oil into the fridge for a few minutes to chill, then add wet ingredients and stir to combine.
• Return dough to fridge to chill for another 5 minutes. Lightly dust a piece of parchment paper with almond or coconut flour to help prevent dough from sticking to the surface.
• Remove dough from fridge and gently shape into a one-inch thick circle, about 8 inches in diameter. If you have a scone pan, evenly distribute dough among compartments.
• Using a pizza cutter or dry knife, cut dough into eight slices.
• Pop in the oven for 22-28 minutes or until the tops are brown and a toothpick comes out clean.
• Continue cooling in/on pan for 10–15 minutes. Serve immediately or chilled (I LOVE my baked goods cold and these scones are so good chilled!).
• Pre-heat oven to 350-degrees Fahrenheit and bake for 15-20 minutes.
• Follow all steps except #5 since you wont be using the oil. Id still recommend chilling the dough prior to shaping it, as it will be sticky. Also, I think this version works best with a real egg versus a flax egg so it wont be vegan, but sometimes you cant have it all! 🙂

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