• Marisa Louise

The Fluffiest Paleo Cranberry-Orange Scones

Updated: Mar 18, 2020

So moist, tender, and flavorful, you're going to for sure double the batch your

second time around!


These scones are honestly a miracle in and of themselves! Who knew scones

could *actually* be so good? I used to think scones were blah—just a dry, bland, slightly-sweet thing you eat with tea...not too exciting! But little did I know they

could be so very flavorful, delicious, AND PALEO! You guys will NOT want to miss

out on this recipe!


Can't you just imagine holding one of these in-hand, with warm, melty butter

running all over it? You can? Me too! ;)



I'll get straight to the point! These are good. They're paleo. Thick, sweet, fluffy (but dense and filling!) and you NEED them in your life right now - I know it! Get the recipe below, and enjoy!




The Fluffiest Paleo Cranberry-Orange Scones



- Yields 8 large scones -

INGREDIENTS:

  • 1.5 cups blanched almond flour

  • 1 cup tapioca flour

  • 1 Tbsp coconut flour + more for dusting

  • 2 1/2 tsp baking powder

  • 1/2 tsp salt

  • Zest from 1 orange

  • 1/2 cup grass-fed butter, frozen

  • 1/2 cup heavy cream (or thick, chilled coconut cream)

  • 1/2 cup coconut sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 heaping cup of cranberries, frozen



INSTRUCTIONS:


  1. Whisk flours, baking powder, salt and orange zest together in a large bowl, set aside.

  2. Grate your frozen butter, and add it to your dry. Use your fingers or a pastry cutter to cut butter in to the dry. Set that in the fridge while you get started on your wet ingredients!

  3. Whisk the cream, egg, coconut sugar, and vanilla in small bowl until well combined. Drizzle your wet ingredients in to the bowl of dry, and mix until a dough forms.

  4. Add in the frozen cranberries (this is where your dough should really start to form) and pour onto a generously floured work surface (I floured it with a good amount of almond flour and tapioca flour, + some coconut flour, too.) and knead for a bit until the dough becomes a more solid clump.

  5. Form the dough ball into a round, flattened-down circle—until the dough slab is about 3/4-1 inch thick in height, and refrigerate the disk over night! (This is vital. Again, don't forget to refrigerate OVER NIGHT!)

  6. Once chilled over night, cut it like you would a pizza, until you get 8 large triangular scones. Place on a parchment-lined baking sheet, brush with cream, and sprinkle with coconut sugar, monk fruit sweetener, or coarse sugar. Bake at 400°F for 23 minutes.

  7. They’ll be done when they're very fragrant and beautifully golden! Let cool, then enjoy with much grass-fed butter!

Recipe created by me. :)




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