Cranberry Pistachio Scones
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 12 1x
Description
Red, green, and deliciously sweet. A perfect Christmas appetizer.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/4–1/2 cup organic unsweetend dried cranberries
- 1/4–1/2 cup unsalted pistachios
- 1/2 cup unsweetened almond milk
- 1 egg
- 2 Tbsp raw honey
Instructions
- Preheat your oven to 350F and spray a cookie sheet with cold-pressed, extra virgin coconut oil.
- In a large bowl, combine dry ingredients. Set aside.
- In a small bowl combine wet ingredients. Mix into dry ingredients and stir gently.
- Divide and roll into 12 balls, place on cookie sheet and gently flatten.
- Bake for 15 minutes. Let cool.
Notes
- Not wheat-free? No worries. Swap the almond and coconut flour for whole-grain flour.
Make it Vegan
Replace the egg with a flax egg and use pure maple syrup in place of the honey.
