Orange Cranberry Scones : A Gluten Free Recipe from Chef Halle Cottis

Wednesday Apr 25 | BY |
| Comments (7)


“There is nothing I like more then to sit down with a hot cup of tea
and a freshly baked scone!”

These scones bring me back to my days as a restaurant owner when we made our own orange cranberry scones from scratch. There is something about these two flavors (orange and cranberry) that taste so amazing! They are slightly sweet and slightly tart all at the same time. The cranberries add such a nice texture to the scones. You could change this recipe up anyway you like. How about blueberry scones or chocolate chip scones? Use your imagination and I am sure you will come up with one of your favorite personalized scones recipe!

Nutrition Info
Calories: 208.5
Fat: 17.0g
Carbohydrates: 11.4g
Protein: 6.2g

Prep Time: 10 minutes
Serves:Makes 12 scones (serving size is one scone)

Ingredients

2 1/2 cups almond flour
3/4 tsp gluten free baking powder
1/2 tsp unrefined sea salt
1/4 cup coconut oil
2 tbsp coconut palm sugar
1/2 cup smashed banana (ripe)
1 tsp raw honey
1/2 cup dried cranberries
1 tsp grated orange zest or use the skins of the clementine
Juice of one clementine

Directions

  • Preheat oven to 350 F.
  • In a food processor, mix together almond flour baking powder, salt, and coconut sugar.
  • Pulse several times to mix well.
  • Add in the coconut oil (solid, not melted).
  • Pulse until you have a crumbly mixture.
  • Add in banana and honey and pulse until dough forms.
  • Take dough out of food processor and place in another bowl. Stir in orange zest, juice from the clementine and dried cranberries.
  • Line a cookie sheet with unbleached parchment paper.
  • Divide dough into 12 servings.
  • Form into triangles, or desired shape. Leave the dough about 1″ to 1 1/2″ high when forming.
  • Bake on cookie sheet for 17-20 minutes.
Halle Cottis

Halle Cottis Halle Cottis

Halle Cottis has had a long career with food and nutrition. She has her own holistic practice and is owner of Whole Lifestyle Nutrition LLC. She is also a Certified Metabolic Typing Advisor and a Holistic Lifestyle Coach, with extensive experience in catering. She’s owned her own restaurant where she did most of the baking and cooking from scratch, and believes that good health starts in the kitchen! Halle is the author of The Whole Lifestyle Nutrition Cookbook, Real Food Made Simple. For your copy of the book, visit her website and blog at Whole Lifestyle Nutrition.

7 COMMENTS ON THIS POST

Comments are closed for this post.

  1. Leam says:

    this sounds good…maybe it would be more appropriately called a gluten-free recipe rather than raw

  2. Kevin Gianni Kevin Gianni says:

    Thanks, Leam!

    This has been changed! Editorial oversight 🙂

    Kev

  3. Julia says:

    These look really yummy, I wonder if I can substitute baking soda for baking powder as I just started the GAPS diet and baking powder is not allowed (and I’d skip the sugar). Perhaps I’ll try playing around with it a bit. Thanks for the good recipe! Now I’m interested to see more of her recipes in her book as maybe I might find more that are suitable for the GAPS diet. 🙂

  4. carvacrol says:

    Sugar, salt and oil? Surely you can’t be suggesting we eat these? The other article in your mail mentions how bad salt is and then is followed up with a recipe that uses a large amount of salt. But the do look tasty.

  5. Wendy Sailor says:

    The recipe looks yummy the way it is but I’ll probably have to change it a bit to get away from the oil, maybe chia gel and almond butter, it may not work but you never know, it may, lol. I wouldn’t use honey either, maybe some dates or more banana or a little slurry of raisins. We do what we have to! 😉

  6. Selene says:

    Thanks for expanding into gluten-free and baked.

    This is in line with your recent terrific post about opening up and not being so rigid and judgmental about different ways of eating. Yay!!!

    I personally cannot do any sugars whatsoever, so I’d have to experiment with stevia, but how can anyone have an issue with a measly 1/2 tsp of sea salt?

    Appreciatively, a formerly way-too-judgmental raw vegan fanatic.

  7. Jo says:

    all the raw food killed at 350 degrees,
    can you pull this one?

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