Recipes // Desserts // Almond Cranberry Scones

Almond Cranberry Scones


By Mee Tracy McCormick


  • 3 cups of blanched almond four
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of pumpkin pie dried spices
  • 1/3 cup of grapeseed oil or rice oil
  • 1/4 cup of coconut nectar or brown rice syrup
  • 2 large eggs
  • 1/4 cup of dried cranberries
  • 1/4 cup of raisins


  1. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper. In a large bowl, mix all of the dry ingredients: almond flour, sea salt, baking soda & pumpkin pie spices.
  2. In a separate smaller bowl whisk together your wet ingredients grapeseed oil, coconut nectar & eggs.
  3. Mix your wet ingredients into your large bowl of dried ingredients, mixing by hand until they are well combined.
  4. Lastly fold in the dried cranberries and raisins.
  5. I like to use an ice cream scooper to drop my batter on to the parchment lined cookie sheets.
  6. Placing scones about 2 inches apart.
  7. Bake for 12 to 17 minutes, until golden brown or insert a toothpick in the center of the scone - when it comes out clear they are ready!
  8. Allow to cool for 20 minutes.  
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