Grainfree, Sugarfree Cranberry Orange Pecan Scones

Grain-free Cranberry Orange Pecan Scones
(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!

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