Name: Vegan & Gluten-Free Cranberry Orange Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 2 1/3 cups blanched almond flour; 3/4 cups arrowroot flour; 1/4 cup coconut sugar; 1/2 teaspoon baking powder; 1/2 teaspoon sea salt; 1 teaspoon cinnamon; 1/2 cup coconut oil, firm; 1/4 cup full-fat canned coconut milk, plus extra for brushing; 1 tablespoon fresh orange zest; 1 flax egg; 1 teaspoon vanilla extract; 1/4 cup dried cranberries; 1/4 cup fresh or frozen cranberries, halved; Raw turbinado or coconut sugar, to sprinkle on top; 3 tablespoons coconut butter, melted; 1 tablespoon maple syrup; 2 to 3 tablespoons orange juice

Ingredients

blanched almond flour : 2 1/3 cups
arrowroot flour : 3/4 cups
coconut sugar : 1/4 cup
baking powder : 1/2 teaspoon
sea salt : 1/2 teaspoon
cinnamon : 1 teaspoon
coconut oil, firm : 1/2 cup
full-fat canned coconut milk, plus extra for brushing : 1/4 cup
fresh orange zest : 1 tablespoon
1 flax egg : ((see notes))
vanilla extract : 1 teaspoon
dried cranberries : 1/4 cup
fresh or frozen cranberries, halved : 1/4 cup
Raw turbinado or coconut sugar, to sprinkle on top : ((optional))

For the Orange Glaze:

coconut butter, melted : 3 tablespoons
maple syrup : 1 tablespoon ((optional))
orange juice : 2 to 3 tablespoons

Preparation

In a food processor or large mixing bowl, combine almond flour, arrowroot flour, coconut sugar, baking powder, salt, and cinnamon. Pulse or whisk together.
Add coconut oil and pulse or use a pastry cutter to work it into the dry ingredients until small chunks remain.
In a small mixing bowl, whisk together coconut milk, orange juice, zest, flax egg, and vanilla extract. Add to the dry ingredients and stir until combined. Stir in cranberries.
Form the dough into a round, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat the oven to 375°F. Dust the dough with tapioca flour and roll out into an 8” to 10” circle on Silpat Perfect Pastry.
Use a circle biscuit cutter to press out 8 to 10 scones or cut the circle into 8 wedges. Place evenly spaced on a Silpat-lined Cook N Cool baking sheet.
Brush the tops with coconut milk and sprinkle with raw sugar if desired. Bake for 22 to 27 minutes or until golden brown.
For the glaze, whisk together melted coconut butter, maple syrup, and orange juice. Drizzle over the scones.
Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.

Vegan & Gluten-Free Cranberry Orange Scones