I’m not sure that I take advantage of Winter cranberries quite as much as I should. Fact of the matter is, they are vibrant, nutritious, beautiful, and they freeze like a dream. I bought a large bag of fresh cranberries back a few months ago and realized that I would never be able to use them in time, so I threw them in the freezer. Now, whenever I need them, it’s so easy to scoop out a handful and toss them into whatever I’m making. They don’t clump when frozen, and they don’t need to be defrosted before using(with baking, anyway).
These scones were perfect for using up frozen cranberries. Because they are frozen when folded into the dough and baked, they don’t get soggy with juices running all over the place. They stay in place, like little rubies. Though much easier to eat than said jewels.
I am not a big fan of overly sweet scones. These were the perfect balance of sweet/tart/savory. And these babies are jam-packed with nutritious chia seeds, unsweetened shredded coconut(I prefer Bob’s Red Mill unsweetened shredded coconut), and almond flour.
The scones are gluten free and use coconut milk. Expect the dough to be a bit sticky and soft when cutting into circles. As long as you dust the dough and your cutter well with flour, it shouldn’t be a problem. These bake into little round pillows that I can’t get enough of. I think I ate 6 or seven the day I made these.
If you prefer a sweeter scone, I would recommend making a little glaze with lemon juice and confectioners sugar. I like these without a glaze, but, again, I like them less sweet. A lemony glaze would go perfectly with these scones, however, if you so desired.
- 1¾ C. Gluten Free Oat Flour
- ¾ C. Almond Flour
- ⅓ C. Shredded Coconut
- ⅓ C. Quinoa Flour
- 2 T. Tapioca Starch
- 2 T. Chia Seeds
- 1 T. Baking Powder
- ¼ t. Baking Soda
- ½ t. Salt
- ⅓ C. Sugar
- Zest of 1 Lemon
- 8 T.(1 stick) Butter, cold
- 1 Egg
- 2 t. Lemon Juice
- ¾ C. Coconut Milk
- 1 t. Vanilla
- 1 C. Fresh Cranberries
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper or non-stick mats.
- In a mixing bowl, whisk together the oat flour, almond flour, coconut, quinoa flour, tapioca starch, chia seeds, baking powder, baking soda, salt, sugar, and lemon zest.
- In another bowl, whisk together the egg, lemon juice, coconut milk, and vanilla.
- Cut the cold butter into small cubes and cut into the dry ingredients using a pastry cutter or your fingers until the butter is the size of small peas. Toss the cranberries into the mixture.
- Pour the liquid ingredients into the bowl and mix together using a rubber spatula until a sticky dough comes together.
- Dust a sheet of parchment paper with oat flour. Scoop the dough out onto the floured paper. Note: dough will be a bit wet and sticky. Sprinkle a bit of oat flour over the top of the dough and pat out to a 1-1½" thickness. Coat a 2" round cutter in flour and cut out rounds of dough. Place dough rounds 2" apart on baking sheet.
- Bake in preheated oven for 14-16 minutes, or until lightly golden brown. Remove and let cool on baking sheet for 2-3 minutes before removing to wire rack.