Cranberry-Pecan Almond Flour Scones

Cranberry-Pecan Almond Flour Scones
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Cranberry-Pecan Almond Flour Scones calories by ingredient
Submitted by:

Introduction

Gluten-free goodness for breakfast or snack. Gluten-free goodness for breakfast or snack.
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 Pecans
    1 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.

Rate This Recipe