These Cranberry Lemon Scones are a delicious gluten free brunch item. A spin off of Rainy Day Biscuits, I love the rich flavor of almond flour with a slight honey sweetness that comes through with the punch of cranberries and zest of lemon. Mmmm. Warm and delicious comfort food. I hope you enjoy them as much as we did!

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Ingredients:

  • 2.5 c almond flour
  • 3/4 c arrowroot flour
  • 1/3 c fresh or frozen cranberries, halved
  • 1/4 c coconut oil
  • Zest of one organic lemon
  • 2 TBSP honey
  • 2 TBSP of chia seeds soaked in 6 TBSP of water
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda

Make It:

  1. Preheat the oven to 350 degrees.
  2. Combine the chia seeds with water in a medium measuring cup to soak.
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  3. In a mixing bowl, combine the dry ingredients. Add the coconut oil and cut in using a pastry cutter or two knives until all pieces are no larger than pea sized. Then add the cranberries.
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  4. Add the honey to the chia seed and water mixture and mix in.
  5. Add the liquids to the bowl and gently combine only until all the ingredients are fully mixed.
  6. Drop the biscuits onto a baking stone in six to eight portions, and place them in the oven. Soon your home will be filled with delicious smells! Bake 15 minutes and then take a look. They should be golden brown and cooked through when ready.
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Happy Easter!

Jenny