+[GFSF cranberry, orange, pecan scones]+

Atticus and I sit everyday and read at 6am.  It's quiet here at that hour.  Today a soft snow was falling and the fireplaces all provided a comfy warmth.  Suddenly I missed those Christmas muffins I used to make!  And then I remembered...at Christmas this year I made a grainfree and sugarfree scone version adapted from Elanas pantry.  Hooray!

I typically whip some whipping cream with a splash of grade B maple syrup to serve alongside these.  They are not too sweet, so add a bit more agave if you are more of a sweet scone lover.

Hope you enjoy them!



GFSF Cranberry Orange Pecan Scones

2 cups blanched almond flour
¼ teaspoon celtic sea salt
1 teaspoon baking soda
½ cup dried cranberries
½ cup pecan pieces
1 tablespoon orange zest (or Clementine zest)
1 egg
2 tablespoons agave nectar 

  1. In a large bowl, combine almond flour, salt, baking soda, cranberries, pecans and zest
  2. In a smaller bowl, combine egg and agave
  3. Mix wet ingredients into dry
  4. Knead dough with hands if necessary to ensure proper distribution of ingredients
  5. Form dough into a circle so that it is about ½-inch in thick
  6. Cut circle like a pizza, into 8 slices
  7. Transfer to a parchment paper lined baking sheet
  8. Bake at 350 for 10 minutes