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Blueberry, Cranberry & Pecan Soft Scones

November 9, 2014 By Samantha Wellspring 8 Comments

Blueberry, Cranberry & Pecan Soft Scones

5.0 from 1 reviews
Blueberry, Cranberry & Pecan Soft Scones
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
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
  1. Preheat oven to 400 degrees
  2. Mix all ingredients, except for blueberries, cranberries and pecans, in a bowl using a hand mixer
  3. Add blueberries, cranberries and pecans and stir in by hand
  4. Line a baking sheet with parchment paper
  5. Form dough into 6 triangle shaped disks (or whatever shape you like hearts are good too!)
  6. Bake in oven for 15-20min or until browned
  7. Let cool and enjoy!
3.4.3177

 

Filed Under: All recipes, Baked Goods, Breakfast, Dairy-free, Desserts, Gluten-free

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Comments

  1. Connie says

    April 6, 2017 at 12:31 pm

    what can I replace palm shortening with? Connie

    Reply
    • Samantha B. Johnson says

      April 9, 2017 at 8:06 am

      Coconut oil or ghee

      Reply
  2. Jean says

    August 13, 2017 at 7:42 pm

    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.

    Reply
    • Samantha B. Johnson says

      September 21, 2017 at 11:08 am

      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.

      Reply
  3. Pat says

    October 9, 2018 at 7:39 am

    Do you cook the cranberries or use them raw when you cut them?

    Reply
    • Samantha Wellspring says

      October 28, 2018 at 7:52 am

      I put the cranberries in the batter raw.

      Reply
  4. Sue says

    August 14, 2019 at 7:01 pm

    Any workable substitute for the yogurt? I can’t do any probiotics at this point.

    Reply
    • Samantha Wellspring says

      August 29, 2019 at 4:40 pm

      You can use coconut milk

      Reply

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