Cranberry Pistachio Scones
Author: Edgar Castrejon, EdgarRaw
Serves: 12
Ingredients
- 1½ cups Maskal Teff® ivory flour
- ½ cup almond flour
- ¼ cup coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 2 teaspoon salt
- ¾ cup plant-based milk
- 2 teaspoon lemon juice
- 2 teaspoon vanilla extract
- ⅓ cup almond butter (or alternative)
- 10 drops stevia (optional)
- ½ cup pistachios
- ½ cup dried cranberries
- 1½ tablespoon avocado oil
Instructions
- Preheat oven to 425°F.
- Sift teff flour, almond flour, coconut sugar, baking powder, cinnamon and salt into a large bowl.
- 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.
- Transfer wet ingredients into the dry ingredient and blend thoroughly (do not over mix) with your hands.
- Add pistachios and cranberries, reserving some to top scones with.
- Cover a baking sheet with parchment paper. Using a ¼ cup make 12 dough balls and shape them any way you'd like as long as they are 1˝ thick.
- Brush oil on top (or use a spray). Top with reserved pistachios and cranberries and a pinch of salt if you'd like.
- Bake 17 minutes, or until brown and starting to crack.
- Remove from oven and let cool a couple minutes before moving to a cooling rack. Let thoroughly cool and enjoy!
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