Blueberry, Cranberry & Pecan Soft Scones
Prep time
Cook time
Total time
These are extremely decadent! Moist, sweet, tart and buttery. I was on the hunt for unsweetened cranberries and apparently they don't exist at the supermarket. One of the guys in produce suggested I try fresh cranberries. It was a revolutionary thought. I realized I had never actually eaten a fresh raw cranberry. My bet is that you haven't either. Turns out they are delicious! So I used fresh cranberries in the scones and I was very pleased with the way they turned out.
Author: Samantha B. Johnson
Serves: 6
Ingredients
- 1 ½ cup almond flour
- ½ cup coconut flour
- 1 egg
- ½ cup lactose free yogurt (or plain coconut yogurt)
- 4 tbsp palm shortening
- 4 tbsp ghee (or coconut oil)
- ½ tsp salt
- 1 tsp baking powder
- ¼ cup dried blueberries
- ¼ cup fresh cranberries- chopped fine
- ¼ cup chopped pecans
Instructions
- Preheat oven to 400 degrees
- Mix all ingredients, except for blueberries, cranberries and pecans, in a bowl using a hand mixer
- Add blueberries, cranberries and pecans and stir in by hand
- Line a baking sheet with parchment paper
- Form dough into 6 triangle shaped disks (or whatever shape you like hearts are good too!)
- Bake in oven for 15-20min or until browned
- Let cool and enjoy!
what can I replace palm shortening with? Connie
Coconut oil or ghee