Gluten-Free Cranberry Chocolate Scones
The perfect blend of berries and chocolate make this scone recipe the perfect accompanyment to your morning coffee or tea.
  • 2cups blanched almond flour
  • 1/4cup + 2 tablespoons arrowroot
  • 1/2teaspoon salt
  • 2teaspoons baking powder
  • 2tablespoons maple syrup
  • 1teaspoon vanilla
  • 1/4cup melted coconut oil
  • 1 egg
  • 1/2cup dried cranberries
  • 1 1/2tablespoons cacao nibs
  • 1/4cup mini chocolate chips
  • 1/4cup pecans
  • Zest of 1 orange
  1. Combine flour, arrowroot, salt, and baking powder and set aside.
  2. In a small bowl, combine syrup, vanilla, coconut oil, and egg and whisk until blended.
  3. Add wet ingredients to dry ingredients and mix until combined.
  4. Fold in cranberries, cacao nibs, chocolate chips, pecans, and orange zest.
  5. Form dough into a ball and place on a piece of parchment paper.
  6. Slightly flatten and place on a baking sheet.
  7. Cut into eight wedges. Bake at 350˚F for 20 minutes.