8-Ingredient Coconut Cranberry Scones
These scones are moist, flaky, and so easy to make! They only require 8 ingredients and they're even refined sugar free!
Servings: 6 large scones
Calories: 308kcal
Equipment
Ingredients
- 2 cups gluten-free flour*
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoons coconut oil
- ¼ cup light coconut milk
- 3-4 tablespoons agave nectar
- 1 flax egg 3 tablespoon water + 1 tablespoon ground flaxseed
- ⅓ cup dried cranberries
- 1 tablespoon coarse sugar optional
Instructions
- Preheat your oven to 350 °F and spray a baking sheet with cooking spray and set aside.
- In a bowl prepare your flax egg by whisking 1 tablespoons of ground flaxseed with 3 tablespoons of water. Set aside to thicken.
- Using two knives or a pastry cutter, cut in the coconut oil until there are no clumps larger than pea size.
- Add the coconut milk and agave nectar to your flax egg and stir to combine. Pour the wet ingredients into the dry ingredients and mix until just incorporated.
- Fold in the craisins.
- Place the dough in the middle of your baking sheet and use your hand to flatten it into a circle about 1 ½ inches high. Cut the dough into 6-8 equal wedges, but keep the dough together in a circle.
- If using the coarse sugar, sprinkle 1 tablespoon on top of the wedges and gently press it into the dough so they don't rub off.
- Bake for 17-20 minutes until the scones are cooked through and the bottom is golden.
- Eat warm or store in an airtight container for a few days.
Notes
Nutrition
Serving: 1large scone | Calories: 308kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 414mg | Potassium: 18mg | Fiber: 5g | Sugar: 15g | Vitamin C: 2mg | Calcium: 149mg | Iron: 2mg