Breastfeeding Friendly Cranberry Orange Almond Flour Scones
Total time47 min
Prep time15 min
Cook time22 min
4.7(8)
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Learn more →Ingredients
8 servings
For the scones
- 2 cups almond flour
- ½ cup oat flour
- 1 ½ tsp baking powder
- ¼ tsp fine sea salt
- ¼ tsp ground cinnamon
- ⅓ cup maple syrup
- 2 large eggs
- 3 tbsp coconut oil, melted and cooled
- 1 tbsp orange zest (from about 1 large orange)
- 1 tsp pure vanilla extract
- ⅔ cup dried cranberries, unsweetened or naturally sweetened
For the glaze
- ½ cup powdered coconut sugar
- 2–3 tbsp fresh orange juice
- ½ tsp orange zest (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, oat flour, baking powder, salt, and cinnamon until evenly combined.
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