Who doesn’t like a scone with their morning cup of coffee? Our cranberry orange version uses date paste instead of sugar and includes cardamom for some spice. Delicious!
¾ cup almond flour
¼ cup oat flour
½ cup white rice flour
¼ cup tapioca starch
¾ tsp. baking powder
3 Tbsp. salted butter, cold
¼ cup DateME Date Paste
½ tsp. vanilla extract
3 Tbsp. coconut milk
¼ cup dried cranberries
¼ tsp. orange zest
⅛-¼ tsp. cardamom
butter for brushing
powdered sugar for dusting
Mix together the almond flour, oat flour, rice flour, tapioca starch, and baking powder.
Cut the butter and date paste into small pieces and work it into the flour mixture with your hands.
Gently mix the vanilla extract and coconut milk into the flour mixture until just combined and the dough is still a bit crumbly.
Gently fold in the cranberries, orange zest, and cardamom.
Preheat oven to 350°F.
Line a baking sheet with parchment paper. Form the dough into a loose ball and place it on the parchment. Shape the dough into a flattened circle about 1” thick. Cut the dough into 6 wedges and carefully separate them on the parchment.
Lightly brush the scone tops with melted butter. Bake for 15-18 minutes or until the scones just begin to turn golden on top and are browned on the bottom. Allow to fully cool after removing from oven.
Once cool, drizzle with a simple icing of powdered sugar mixed with a little coconut milk, or sift a little powdered sugar on top!