Gluten Free Scones Recipe

Step 1

Preheat oven to 375° and grease and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk the eggs, coconut oil, almond milk, honey, almond essence, vanilla and lemon zest and juice.

Step 3

Combine arrowroot powder, cups almond flour, baking powder, baking soda and salt in another bowl and add to the wet ingredients. Add cranberries, if using, and stir together (do not over mix). If the dough is too sticky, add a little more almond flour.

Step 4

Place dough on a work surface and shape into a disk about ½ -¾ -inch thick. Cut into 8 triangle slices and sprinkle with slivered almonds, if using.

Step 5

Transfer scones to the prepared baking sheet, spacing about 1 -1 ½ inches apart.

Step 6

Bake for 10-12 minutes, or until the scones are golden brown. Let scones cool for about 5-6 minutes on the baking sheet before serving.