Cranberry Pistachio Scones







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  1. Preheat oven to 425°F.
  2. Sift teff flour, almond flour, coconut sugar, baking powder, cinnamon and salt into a large bowl.
  3. In a separate bowl, add milk and lemon juice and let sit for 5-10 min. Add vanilla extract, almond butter and stevia. Mix well.
  4. Transfer wet ingredients into the dry ingredient and blend thoroughly (do not over mix) with your hands.
  5. Add pistachios and cranberries, reserving some to top scones with.
  6. Cover a baking sheet with parchment paper. Using a 1/4 cup make 12 dough balls and shape them any way you’d like as long as they are 1˝ thick.
  7. Brush oil on top (or use a spray). Top with reserved pistachios and cranberries and a pinch of salt if you’d like.
  8. Bake 17 minutes, or until brown and starting to crack.
  9. Remove from oven and let cool a couple minutes before moving to a cooling rack. Let thoroughly cool and enjoy!


  • 1 1/2 cups Maskal Teff® ivory flour
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoon salt
  • 3/4 cup plant-based milk
  • 2 teaspoon lemon juice
  • 2 teaspoon vanilla extract
  • 1/3 cup almond butter (or alternative)
  • 10 drops stevia (optional)
  • 1/2 cup pistachios
  • 1/2 cup dried cranberries
  • 1 1/2 tablespoon avocado oil

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