Have you spotted them yet? You know, cranberries. Have you spotted them at your local market?
I'm going to let you in on a little secret. I am at the bottom of my cranberry stock pile from last fall, just in time to stock up again. Yes, from last year.
Here's what I do, I wait until right after Thanksgiving, when the cranberries go on sale, then I stock up. Fresh or frozen, doesn't matter, they all end up in my freezer. That's my tip of the day.
What's So Great About Cranberries?
Health experts agree there is a clear association between a diet high in fruits and vegetables and reduced risk of chronic disease.
Phytonutrients, naturally derived plant compounds, particularly antioxidants, are increasingly being shown to help optimize human health.
Among the fruits richest in health-promoting antioxidants, cranberries rank right up there at the top.
According to Rui Hai Liu, M.D., Ph.D., a leader in cranberry research,
Cranberry extracts have been shown to exhibit potent antioxidant activity, inhibit LDL oxidation and have anti-bacterial and anticancer activities. The phytochemicals present in cranberries, especially phenolics and flavonoids, appear responsible for these health benefits.
Ingredients
- 1 c. Almond Flour
- 2 Tbsp. Coconut Flour
- 1/4 c. Granulated Sweetener -- for sugar-free I recommend Birch Xylitol or Swerve
- 2 tsp. Aluminum-Free Baking Powder
- 1 tsp. Cinnamon
- Pinch Celtic Sea Salt
- 2 Large Eggs
- 1 1/2 tsp. Vanilla Extract
- 1/2 c. Frozen Cranberries, Rough Chopped
Directions
- Preheat oven to 375 degrees F.
- Line baking sheet with Silpat or parchment paper.
- In medium mixing bowl, sift together almond flour, coconut flour, sweetener, baking powder, cinnamon and salt.
- In a separate bowl whisk together eggs and vanilla extract.
- Add eggs to flour and with spoon mix until batter forms.
- Fold in cranberries.
- Drop six equal size mounds of scone batter onto baking sheet.
- Bake 15-18 minutes until light golden brown.
- Remove from oven and transfer to rack to cool.
- Enjoy!
Notes
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
Nutrition Information Per Scone: 134 calories, 10 g fat, 7 g carbs, 4 g fiber, 3 g NET CARBS, 6 g protein (made with Swerve)
I can’t wait to try these. I also going to make some dried cranberries. I’m living all your recipes. Thanks Vanessa
You are most welcome!
I made them tonigh, my family love them. They suggested more cramberries, I like them how the recipe is. Thank you Vanessa.
Vanessa I made these as soon as I opened my email today and saw it! These are so good! Had to share them on my blog as well as facebook, http://ginnyslowcarbkitchen.blogspot.com/2013/11/spicy-dried-cranberries-and-cranberry.html
Thanks for sharing Ginny. Glad you liked them. 🙂
Hey Vanessa, these look great. I love cranberries. Thanks for the recipe. Your picture is great! We’ve been seeing some beautiful leaves here in Tennessee also.
Julie
I only have fresh cranberries, will those work?
Yes. Enjoy.
I made these just this morning and they are absolutely wonderful! I can’t remember how long it has been since I last had a scone or other pastry/biscuit with such a ‘normal’ flavor consistency. Thank you so much, Vanessa, for all your information and recipes.
You are most welcome Sally!
I cannot have eggs….can I substitute anything??? Applesauce maybe?
You really need a binder in this recipe — eggs are it.
Thanks for this recipe .. i was wondering if i can use honey as a sweetener instead?
I don’t use or test any of my recipes with honey. With such a wide range of sweetener preferences it would be impossible. I personally prefer healthy natural sugar-free options, which is what I use in all of my recipes. This can also be substituted with any granular/granulated sweetener of choice.
I would like to make these but I’m out of almond flour!! Sub? Also can I use coconut sugar?
Had them warm for breakfast today! Loved them 🙂