Orange Cranberry Scones (Paleo & AIP)

range and cranberry is one of my favorite flavor combinations. It’s tart, sweet, and just says “winter” so perfectly! So when I started planning out what recipes to make during the winter, I knew I had to make orange and cranberry something. But, what? My list was already filled with cookie ideas, and those flavors just aren’t what I was wanting to use for a savory dish. So, I decided to step out of my comfort zone a little bit and make Paleo and AIP Orange Cranberry Scones!
This was my first time making scones, and I regret not doing it sooner. Scones are comparable to a sweeter biscuit, and are much easier to make than I imagined. These scones in particular are denser than a cake, but still light, and all of the flavors come together absolutely perfectly! They’re going to be one of my new favorites to make at the holidays, for sure.

INGREDIENTS

• 1 1/4 cup tigernut flour
• 1/4 cup tapioca starch
• 1/4 cup coconut oil, softened
• 1/4 cup maple syrup
• 1/2 cup fresh cranberries
• 2 tsp orange juice
• 1 tsp orange zest
• 1/4 tsp baking soda
• 1 tbsp melted coconut butter (optional- for topping)
• FOR THE GELATIN EGG (sub 1 regular egg)
• 1 tbsp gelatin (great lakes or vital proteins)
• 1/4 cup water

INSTRUCTIONS

1. Preheat the oven to 350 F and line a baking sheet with parchment paper that’s lightly greased
2. Sift the tigernut flour and tapioca starch together and set aside
3. Add in the coconut oil, orange juice and maple syrup and stir
4. Stir in the baking soda and fresh cranberries
5. For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.

for full instruction please see : unboundwellness.com

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