CHEF VANESSA MUSI’S CRANBERRY ORANGE SCONES – Lakanto

Name: CHEF VANESSA MUSI’S CRANBERRY ORANGE SCONES – Lakanto
Ingredients: 1 ½ cups blanched almond flour (165 grams); ½ cup coconut flour (47 grams); ½ cup arrowroot flour (60 gr); ¼ -⅓ cup Lakanto Classic Sweetener (the amount depends on how sweet you want them); 112 grams Miyokos Vegan Butter cut into pieces and freeze; ½ - ⅔ cup coconut yogurt such as Coyo brand or cold coconut milk from a can (use Whole Foods 365 brand); 2 tablespoons organic flax seeds freshly ground (grind these in a coffee grinder); 1 tablespoon aluminum and gluten free baking powder such as Rumford; 2 teaspoons vanilla extract or 1 teaspoon vanilla paste; 1 teaspoon fine sea salt; ¾ cup frozen cranberries; Zest of 1 orange or blood orange; Coconut yogurt or coconut cream to glaze scones before baking

lakanto.ca

I love scones! Perhaps it is my British background but scones are my favorite pastries.Ideal for Holiday Brunches, tea time, or with coffee!I recommend you scale all ingredients for best results.For...

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Ingredients

1 ½ cups blanched almond flour (165 grams)
½ cup coconut flour (47 grams)
½ cup arrowroot flour (60 gr)
¼ -⅓ cup Lakanto Classic Sweetener (the amount depends on how sweet you want them)
112 grams Miyokos Vegan Butter cut into pieces and freeze
½ - ⅔ cup coconut yogurt such as Coyo brand or cold coconut milk from a can (use Whole Foods 365 brand)
2 tablespoons organic flax seeds freshly ground (grind these in a coffee grinder)
1 tablespoon aluminum and gluten free baking powder such as Rumford
2 teaspoons vanilla extract or 1 teaspoon vanilla paste
1 teaspoon fine sea salt
¾ cup frozen cranberries
Zest of 1 orange or blood orange
Coconut yogurt or coconut cream to glaze scones before baking