Paleo Cranberry Chocolate Chip Scones

Name: Paleo Cranberry Chocolate Chip Scones Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16
Ingredients: 3 cups almond flour; 1.5 tsp baking soda; 1 tsp sea salt; 1/2 scoop Raw Protein Vanilla flavor; 3 Tbsp Chia seed; 4 Tbsp very cold butter; 2 large eggs; 1 tsp vanilla; 2 Tbsp honey melted; 2 Tbsp apple cider vinegar; 2 Tbsp cacao nibs; 3 Tbsp mini chocolate chips; 1/2 cup fresh cranberries; Ground Cinnamon

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 16

Ingredients

3 cups almond flour1.5 tsp baking soda1 tsp sea salt1/2 scoop Raw Protein Vanilla flavor3 Tbsp Chia seed4 Tbsp very cold butter2 large eggs1 tsp vanilla2 Tbsp honey, melted2 Tbsp apple cider vinegar2 Tbsp cacao nibs3 Tbsp mini chocolate chips1/2 cup fresh cranberriesGround Cinnamon

Directions

Preheat oven to 350F. Mix almond flour (I used Trader Joe's almond meal which isn't the best texture for scones, original recipe calls for blanched almond flour), baking soda and sea salt together in a bowl. Cut in cold butter or crumble with hands until mixed, return bowl to fridge or freezer to keep cold. Prep work surface with parchment paper. Whisk eggs, vanilla, honey, and vinegar together. Rinse cranberries and shake off excess water, place in bowl and coat with protein powder. Add chocolate chips, nibs, and chia seeds and mix loosely. Retrieve almond flour mixture from fridge, pour in wet ingredients and mix with hands or spatula until just mixed. Add cranberry mixture and mix to combine. Divide dough into 2 lumps and form into flat circles on parchment paper� dough will be sticky. Place parchment paper with scone circles on baking sheet. Sprinkle cinnamon over the top of each and bake for 20-25 minutes. Done when golden brown and soft in the middle. Allow to cool slightly and slice each circle into 8 pieces and place on baking rack to cool.

Serving Size:�Make 16 scones

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 205.2
Total Fat: 16.5 g
Cholesterol: 31.0 mg
Sodium: 267.5 mg
Total Carbs: 10.8 g
Dietary Fiber: 4.3 g
Protein: 6.8 g

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