Happy Thanksgiving! Cranberry, Chocolate Chip Scones!

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Good morning and Happy Thanksgiving!  I meant to get this post out earlier in the week, alas I was working on my bathroom remodel.  I am happy to say I am very Thankful to be done with the bathroom.  I have used the toilet and the sink now and for at least 12 hours now no leaks! YES! fist pump!

Today’s recipe has a special ingredient that I have been hoarding for the perfect recipe.  Some friends of ours generously gifted us with some hand picked cranberries.  These little berries are tiny and bursting with flavor. How I will ever go back to the giant bags from the freezer section, I don’t know.

Here is my lovely recipe adapted from The Gluten Free Almond Flour Cookbook.  The author also has a blog at www.elanaspantry.com

Cranberry Chocolate Chip Scones


2 1/2 cups almond meal 
1/2 tsp salt
1/2 tsp baking soda
1/3 grapeseed (or canola oil)
1/4 cup agave or honey
2 eggs
1 Tbls chia seeds (optional, but I am obsessed)
1/2 cup choc. chips
1/2 cup tiny cranberries or reg frozen cranberries cut in half


mix it all up and drop onto parchment lined baking sheets (I make about 12 with this recipe)
Bake at 350 degrees for about 12-15 minutes depending how big you make them

ready, set, cook!

ooooooooooo….ahhhhhhhhh……  So good!  I am glad I still have some left!
break up any lumps in your almond meal and add other dry ingredients
add wet ingredients

add eggs

mmmmmmmm!

the stars of the show!

drop onto parchment lined baking sheet

bake at 350 for 12-15 minutes  till golden brown.

.

great holiday breakfast or afternoon tea snack

here is a photo of the book this was adapted from – great book

Happy Thanksgiving!!!


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