Cranberry Cinnamon Scones


Serve these low sugar scones warm with wild berry jam…yum!

A combination of almond meal and spelt flours along with local honey, organic cinnamon and juice sweetened cranberries, makes a traditional scone recipe better for body and soul.

Everyone will want to wake up to the smell of these scones baking in your oven or take time out for an afternoon treat with tea.

1 cup almond meal
1 1/2 cups spelt four
1 tablespoon cinnamon
1 1/2 tsp baking soda
pinch salt
3/4 cup dried  cranberries (preferably juice sweetened) or raisins
2 eggs, beaten
1/2 cup honey (warm for thinner consistency but not hot)
1/4 cup canola, grapeseed or coconut oil

Combine dry ingredients and wet ingredients in separate bowls. Add the wet ingredients to the dry and mix to incorporate. Place heaping rounds of the sticky dough on a parchment lined cookie sheet.  Bake at at 350 degrees for 10 to 15 minutes or until very lightly browned on top. Makes 1 dozen.

GLUTEN-FREE: Replace spelt flour with an all-purpose gluten free flour.


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