Scones always bring back happy memories of high tea. Sitting down with a cup of tea and eating an array of finger food from sweet to savoury. One of the highlights of high tea were the scones and eating them with an obscene amount of jam and cream.
After spending way too long missing out on this traditional afternoon tea treat, it was time I created a recipe that would give me the same joy and yet be vegan. So these Paleo Cranberry Scones were born.
This is a very simple scone starring almond meal as the main ingredient. Using almond meal not only creates a scone that is full of heart healthy fats but it also makes it gluten free. To the almond meal you add a little bicarb soda, for its raising properties and the dried cranberries. The cranberries add a little extra sweetness and also a lovely flavour that pairs well with the almond meal.
Next add the wet ingredients, stir, flatten, cut and cook. Scones aren’t meant to be hard so I’ve created an easy recipe for you.
The flavour that these will end up having is vanilla and almond with hints of cranberries. Very delicious and quite sophisticated if I do say so myself.
They only need 8 ingredients and 1 bowl so you’ll have very minimal cleaning up to do. Win!
Enjoy them with raspberry chia jam and whipped coconut cream for an afternoon treat.
….So what are you waiting for? Let’s get baking!
- - 1⅔ cup (180g) almond meal
- - ¾ teaspoon (4g) bicarb soda
- - ¼ cup (40g) dried cranberries
- - 2 tablespoons (30g) Niulife's coconut oil, melted
- - 1 tablespoon (20mL) maple syrup
- - 2 teaspoons (15mL) vanilla extract
- - 1 teaspoon (5mL) apple cider vinegar
- - 1 tablespoon (17mL) almond milk
- Preheat oven to 150°C/ 302°F and line a baking tray with grease proof paper.
- In a medium bowl, combine the almond meal, bicarb soda and dried cranberries. Stir to mix.
- Add in the rest of the ingredients and mix to form a soft sticky dough.
- Dust your working surface with a little almond meal. Place the scone mixture on the surface and flatten to 2 cm thick.
- Using a round 5cm scone cutter, cut into rounds. Place on the baking tray.
- Bake for 20 minutes. They should be golden brown on the outside. Leave to cool on the baking tray. Serve with raspberry chia jam and coconut whipped cream.