Easy Cranberry & Chocolate Chip Scones Recipe
Simple little gluten-free recipe for baked scones with cranberries and dark chocolate chips
Ingredients
- 2 cups almond flour
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup dried cranberries
- 1/3 cup dark mini-chocolate chips
- 3 eggs - whisked
- 1/4 cup organic butter - melted
- 2-3 tbsp raw honey
Serving
- Makes about 8-9 scones
Instructions
- First combine all dry ingredients (except the chocolate chips and cranberries) in a medium-sized bowl
- In a separate smaller bowl, combine all wet ingredients
- Pour the wet ingredients into the dry ingredients bowl
- Mix together - the mixture should be a little sticky, somewhere between a batter and a dough
- Finally, fold in chocolate chips and dried cranberries
- Preheat oven to 350º F
- Grease a muffin tin if you have one, or line a cookie sheet with parchment paper
- Spoon mixture into muffin tin wells. Or, if you're baking these on a cookie sheet, use a scoop to form the scones and drop onto the parchment paper then lightly flatten until scones are about 3/4-inch to 1-inch thick
- Bake about 15 minutes until edges are golden (oven cooking times vary so just keep an eye on them!)
- Enjoy warm out of the oven. Drizzle or dip in raw honey if desired