Orange Cranberry Scones
2 cups of almond flour
1 cup of cassava flour
1/4 cup brown sugar
zest of one orange
1/2 teaspoon of zested fresh ginger
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup of cold Miyoko's Vegan Butter
3/4 cup of Oat Milk
Juice from 1 orange
1/4 cup Enjoy Life Semi-Sweet Mini Chips
1/3 cup chopped pecans
1/3 cup dried cranberries
Preheat oven to 375 degrees.
In a large bowl add almond flour, cassava flour, sugar, orange and ginger zest, salt and baking powder. Give it a stir to mix up the ingredients. Now cut the butter into 1/2 inch slices and add to mixture. You are going to have to get your hands dirty...I know...but trust me it's worth it. Coat the butter in dry mixture and begin mixing the butter into pea size crumbs by pinching the chunks until they break up. It should only take a minute or two. Try and work fast so the butter does't melt. Add the milk and juice from the orange you zested, and mix just till a dough forms. Do not over mix it. Add the remaining ingredients and combine with the dough.
On a parchment lined baking sheet dump the dough onto the center of the pan. Break the dough into 7 or 8 even chunks and form them into triangles about 1 inch high. Make sure you leave enough room for the scones to spread out a bit.
Bake for 23 minutes or until the tops are a nice golden color. Let them cool on the pan for about 5 minutes before you remove them.
Enjoy warm with a hot cup of coffee or tea.
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