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Grain Free Scones: Submitted by: Meg Martin | Date Added: 1 Jan 2013
Listed in: Gluten-free/Grain-free

2 1/2 c. Almond flour
1/2 tsp. salt
1/2 tsp. baking soda
1/3 c. Coconut oil (if solid, melt and cool)
1/4 c. Agave nectar or honey (I tested with agave)
2 large eggs (you may not need all the eggs)
1 tsp. grated orange rind
1/3 c. Dried cranberries

***Excellent served with Cranberry Curd.

Cooking Instructions

Preheat oven to 350.
Line baking sheets with parchment or Silpat.
In large bowl, combine almond flour, salt, and baking soda. Add the orange rind and cranberries, mix in.
In separate bowl, beat the 2 eggs together.
Add the oil and agave to the flour mixture. Add the eggs 1/3 at a time until the mixture holds itself together. Stir thoroughly in between additions.
Using a 1 1/2" cookie scoop, make about 14 scoops of dough on the pans. Sprinkle with sugar if desired.
Bake about 15 minutes switching pans half way through. It's a good idea to take one of the scones out and break it open to see how wet it is inside at the 10-12 minute point in the baking process. They should look moist but not gooey.
Let cool.
As with all alternative flour baked will want to wrap and freeze what you don't eat very quickly after its cool.

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