Cranberry and Date Scones




8 scones


8 scones

Teff’s natural sweetness make these cranberry date scones wonderful for breakfast and tea parties.

Print Recipe


  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


  • 1 organic egg
  • 1/4 cup + 1 tablespoon organic extra virgin coconut oil, melted
  • 1/2 cup organic maple syrup
  • 1/4 cup organic plain whole milk yogurt
  • 1 tablespoon organic vanilla extract
  • 2 cups + 2 Tablespoons ivory Maskal Teff™ flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup organic cranberries, fresh or frozen
  • 1/2 cup organic pitted dates, chopped

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