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Cranberry and Date Scones

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Cranberry and Date Scones
Teff's natural sweetness make these cranberry date scones wonderful for breakfast and tea parties.
Serves: 8 scones
  • 1 organic egg
  • ¼ cup + 1 tablespoon organic extra virgin coconut oil, melted
  • ½ cup organic maple syrup
  • ¼ cup organic plain whole milk yogurt
  • 1 tablespoon organic vanilla extract
  • 2 cups + 2 Tablespoons ivory Maskal Teff™ flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ½ cup organic cranberries, fresh or frozen
  • ½ cup organic pitted dates, chopped
  1. Preheat the oven to 350°F. Lightly oil a cookie sheet with 1 tablespoon melted coconut oil, and set aside.
  2. Whisk the egg in a large mixing bowl. Add the remaining ingredients and stir briefly to form a moist dough.
  3. Sprinkle 2 tablespoons teff flour on a pastry board, roll out the dough about 1 ½ inch thick into a round pie-like shape. Slice into 8 wedges.
  4. Bake on a cookie sheet for 20 minutes, or until bottom of the scones are golden brown. Let cool before eating.

Cranberry and Teff Scones made with Maskal Teff™ flour

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