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)
- ⅓ cup honey
- 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
This recipe already calls for 4Tbsp of ghee or coconut oil. If the palm oil gets replaced by ghee as you suggested to the prior question do I just increase the ghee to 8 Tbsp. ? There is no ingredient listed in the form of a sweetener. Is that correct? I can’t have most sweententers anyway so that’s fine. Thanks so much.
Yes on the ghee and I have updated the recipe in regards to sweeteners. Sorry about that it must have gotten left out when I moved my website.