Cranberry-Pecan Almond Flour Scones

Name: Cranberry-Pecan Almond Flour Scones Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 16
Ingredients: 2-1/2 cups Bob's Red Mill Almond Flour; 2 large eggs; .25 cup Honey; 0.33 cup Cranberries dried sweetened (craisins); .25 cup chopped Pecans; 1 t. baking soda; � t. sea salt

Minutes to Prepare: 10
Minutes to Cook: 12

Number of Servings: 16

Ingredients

2-1/2 cups Bob's Red Mill Almond Flour 2 large eggs.25 cup Honey 0.33 cup Cranberries, dried, sweetened (craisins) .25 cup, chopped Pecans1 t. baking soda� t. sea salt

Directions

Chop Craisins and stir together with pecans, salt, and baking soda into almond flour. Beat eggs with honey and add to the dry ingredients. Mix until dry ingredients are well-incorporated. Divide dough in half and pat each half into a circle about 1" high. Cut each circle into 3 wedges. Place each wedge separately onto a baking sheet covered with parchment paper. Bake at 350 degrees for 12 minutes or until lightly browned.

Serving Size: Makes 16 wedges

Number of Servings: 16

Recipe submitted by SparkPeople user JANET1012.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 145.6
Total Fat: 10.7 g
Cholesterol: 23.3 mg
Sodium: 9.2 mg
Total Carbs: 10.5 g
Dietary Fiber: 2.2 g
Protein: 4.7 g

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