Coconut Cranberry Scones

Scones for breakfast?  Scones with your afternoon tea break?  Scones just because you can?

Incredibly light and crumbly, sweet and slightly savory: these scones are heart warming and will nip a British comfort craving right in the derriere. (Does anyone else get cravings for the comforts and elegance of British high tea!?)

These scones are coconut cranberry, but feel free to get creative and sub out the coconut and cranberry for other mix-ins (almonds, pistachios, cherries, blueberries, chocolate chips, poppy seed, lemon... etc)

Coconut Cranberry Scones

Yields: 8 scones


2 cups gluten free all purpose flour
1 tbsp baking soda
1/2 tsp sea salt
1/3 cup raw unpasteurized honey
1/2 cup cold coconut oil (place in the freezer for about 5 minutes)
1/2 cup + 1 tbsp dairy free milk (almond/coconut)
1 tbsp raw unpasteurized apple cider vinegar
1/4 cup unsweetened coconut flakes
1/4 cup dried cranberries


1.  Preheat oven to 350.
2. Combine flour, baking soda, and sea salt; mix well.  Cut in cold coconut oil:  using a pastry blender or fork, but coconut oil into dry ingredients until well incorporated and the texture resembles sand.

3.  Place in the freezer for 5 minutes.  During this 5 minutes, combine 1/2 cup almond milk with apple cider vinegar.  All to sit.
4. Combine almond milk with dry ingredients.  Still until dry ingredients are moistened.

5. Add in coconut flakes and dried cranberries.
6.  Shape into a 6-7 inch disc on wax paper and cut into 8 equal pieces.

7.  Place wedges 2 inches apart on a baking sheet and brush your scone tops with the remaining tablespoon of almond milk.
8.  Bake for 20-25 minutes, watching to ensure the tops don't over brown (if they begin to brown before the center of the scones seem baked, cover with a sheet of aluminum foil to prevent further browning).


Brittany KrigerComment