Cranberry Orange Scones
1 egg, organic/cage-free
1 tbls 100% pure maple syrup
1 tsp vanilla
1 1/2 cup almond meal (I ground my own)
1/2 cup brown rice flour
1 tbls baking powder
1 tbls orange juice/pulp + 1/4 tsp orange zest
1/2 cup dried cranberries
2 tbls grapeseed oil
In a large bowl, combine the egg, maple syrup and vanilla. In a smaller bowl sift together the almond meal, brown rice flour and baking powder. Add the dry ingredients to the wet and combine. It will be a bit crumbly.
Next, add in the orange juice/pulp and zest along with the cranberries and grapeseed oil. Mix well and a dough will begin to form.
Kneed the dough into a small circle (about 1/4" thick). Transfer the dough onto a parchment paper-lined baking sheet. Gently and slowly cut apart scone shapes in the dough, it is delicate to be careful :)
Wait to pull apart until after they have baked and cooled.
Bake on the parchment at 350° for about 10 minutes.
Yields ~ 6 scones
I have really missed scones so these were a special treat. If you are looking for grain-free version, I have a blueberry one here.