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!
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.