Grainfree, Sugarfree Cranberry Orange Pecan SconesMay 05, 2014
This tasty grainfree scone recipe is a new Sunday brunch favorite in our home where keeping blood sugar fluctuation is an on-going goal. Unfortunately, we’re far from being able to grow all of the ingredients for it. But, next time we’re visiting family in California, we’ll be plucking their homegrown oranges and whipping up a batch of these yummies to share. And, in the coming years, we’re looking forward to almond harvests from our newly planted tree. Perhaps, before we reach old age, that tree will offer up a harvest plentiful enough to produce the couple cups of almond meal required for this delicious treat. If not, our tree planting efforts may mean food for future generations.
At the request of many of our social media followers, here’s the recipe for our latest tasty treat.
(makes about 10-12 scones)
2.5 cups almond meal
1/2 t sea salt
6 T butter or coconut oil, melted
2 eggs, whisked
2 t honey (optional…the orange juice really will sweeten these sufficiently for most)
Zest of 2 orange
Juice of 2 oranges; about 3/4 cup (Valencia or other juice oranges are ideal)
3/4 cup dried, unsweetened cranberries
1/2 cup chopped raw pecans
Preheat oven to 325F. Line baking sheet with parchment.
Blend almond meal, salt & zest in large bowl.
Whisk eggs into melted oil. Stir in juice.
Mix dry and wet ingredients. (Your mixture should be thick but sticky wet.)
Fold in cranberries and pecans.
Drop globs of about 1/4 cup each onto lined baking sheet. Flatten slightly to help them cook in the center.
Bake at 325F 20-35 minutes, or until golden brown on top. Take care not to burn bottoms. If they begin to darken on the bottom but are not quite baked in the center, turn down oven temperature to 300F and finish cooking on the lower temperature. Remove from baking sheet right after cooking to reduce any burning of the bottoms.
Eat warm or store a day or two in a sealed container. They’re best fresh from the oven, but they’re tasty the next day too!