Cranberry Scones {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 4 small scones/2 servings
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons coconut palm sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup (95 g) almond meal
  • ¼ cup (32 g) arrowroot flour
  • ¼ cup (26 g) flaxseed meal
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅛ teaspoon ground mahlab (optional, but highly recommended)
  • ½ cup fresh cranberries, rinsed, drained, and coarsely chopped
  1. Preheat oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
  2. Whisk together the coconut oil and coconut palm sugar, and then whisk in the egg and vanilla.
  3. Stir in the almond meal, arrowroot flour, flaxseed meal, salt, baking soda, and mahlab with a wooden spoon; stir in the cranberries. Let the batter sit for 3 minutes.
  4. Divide the batter into 4 equal parts; roll each part into a ball, then place it on the prepared baking sheet and flatten the ball slightly. (If the batter is too sticky, slightly wet your hands to help prevent the batter from sticking.)
  5. Bake until the scones are puffed and golden on the bottom, about 18 to 22 minutes.
Recipe by An Edible Mosaicâ„¢ at