This recipe is not quite the same as original scone recipes, but it’s darn close. I did some experimenting with the additions to this one and came up with the cranberry and orange combination that I just love in bagels.
This recipe was inspired by Cook It Up Paleo.
Cranberry Orange Scones (AIP)
These scones are really great when cooled slightly, but can also be frozen and reheated later.
- 1/2 cup Orange Juice
- 1/2 cup Palm Shortening
- 1/4 cup Honey
- 1 tsp Pure Vanilla Extract
- 1 tsp Orange Zest
- 1-1/2 cup Cassava Flour
- 2 Tbsp Coconut Flour
- 2 Tbsp Arrowroot Flour
- 1 teaspoon Baking Soda
- 1/2 cup Fresh or Frozen Cranberries
Preheat oven to 350 Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the shortening, orange juice, honey, orange zest and vanilla and mix well.
Combine the flours and baking soda and add to the wet ingredients. Mix well.
Fold in the cranberries.
Form the dough into a ball and flatten out to about 1 inch thick. Cut into 4 then cut each quarter in half diagonally.
Space out well on the parchment lined baking sheet
Place in oven and bake for 35-40 minutes.
Remove from oven and place on cooling rack for about 25 minutes.
Cut one in half and put your choice of spread on each half, then enjoy.
These scones are great freshly made, but will freeze well and can be thawed and reheated in the microwave.
I love to put jam on my scones, but you can use honey, or another spread if you choose.