Cranberry Chocolate Scones
  • 2cups blanched almond flour
  • ½cup + 2 tablespoons arrowroot
  • ½teaspoon salt
  • 2tablespoons baking powder
  • 2tablespoons maple syrup
  • 1teaspoon vanilla
  • ¼cup coconut oilmelted
  • 1 egg
  • ½cup dried cranberries
  • ¼cup pecans
  • ¼cup mini chocolate chips
  • Zest of 1 orange
  • 1 ½teaspoons cacao nibs
  1. Combine flour, arrowroot, salt, and baking powder. Set aside.
  2. In a small bowl, combine syrup, vanilla, coconut oil, egg, and whisk until blended.
  3. Add wet mixture to dry ingredients and mix until combined.
  4. Fold in cranberries, pecans, chips, orange zest, and cacao nibs.
  5. Form dough into a ball and place on a piece of parchment paper. Slightly flatten and place on a baking sheet. Cut into eight wedges. Bake at 350° F for 20 minutes. Enjoy!
Recipe Notes

Recipe courtesy of Carla Cohen