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Cranberry Orange Macadamia Scones

Dec 13, 2012

Makes 8 scones

Dry Ingredients

  • 2 cups roasted, unsalted macadamia nuts (if using salted, omit sea salt)
  • 1/3 cup coconut flour, sifted
  • 1 tsp baking soda
  • 1/4 sea salt

Wet Ingredients

  • 1/4 cup pure maple syrup (not the stuff from Aunt J!)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • Juice from 1 organic orange (about 1/3 cup)

Add In

  • 1 cup chopped fresh cranberries
  • Zest from 1 organic orange

Method

  • Preheat oven to 350 degrees.
  • Place macadamia nuts in a food processor and pulse until a coarse meal forms.
  • Place macadamia meal and remaining dry ingredients in a medium bowl, stir to combine.
  • Add the wet ingredients, except coconut oil, to the macadamia meal mixture and blend with a hand mixer until smooth.
  • With mixer on low, slowly pour in the coconut oil. Mix well. Let the batter sit 5 minutes to thicken.
  • Stir in chopped cranberries and orange zest.
  • Using a 1/2 cup-sized scoop, make 8 even balls of dough and place on a parchment lined baking sheet. Flatten each dough ball slightly with the back of a spoon or the palm of your hand.
  • Bake 21-24 minutes, or until golden brown and the center of the scone is firm to the touch when pressed lightly.
  • Cool on pans for 5 minutes then remove to wire racks to cool completely. Store leftovers in an airtight container up to 3 days or freeze up to 3 months.

Recipe courtesy of Paleo Magazine Test Kitchen

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