‘We may usefully consider, then, the value of oranges. They are, of course, one of the most universally enjoyed of fruits…but they have other qualities besides their natural succulence and delectability. They are a symbol of the sweetness and peace which follow upon bitterness and storm. The oranges…are the visible fruits and invisible graces.
This is a delicious alternative recipe for scones, using almonds and oats which are natural and nutritionally dense. The orange zest and cranberries give a lovely aroma when baking, a little like Christmas.
The recipe is from Dr Mark Hyman, a functional medical doctor focusing his recipes on clean eating and inflammation.
Ingredients
- 2 cups fine almond flour
- ¾ cup oat flour, plus more for dusting
- ¼ cup coconut sugar
- ¼ cup coconut cream
- 1 tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. sea salt
- ½ cup coconut oil, unmelted
- 2 tbsp. fresh orange zest
- 2 eggs
- ½ cup cranberries
Glaze
- ¼ cup coconut cream
- 1 tbsp. fresh orange juice
- 2 tbsp. powdered sugar
Method
- In a large bowl, combine the almond and oat flour, coconut sugar, baking powder, cinnamon and salt
- In the same bowl add the coconut oil and use clean hands to break the mixture into crumbs
- In a separate bowl combine ¼ cup coconut cream, orange zest and eggs and beat till combined
- Add the dry ingredients a little at a time while stirring with a wooden spoon. The dough should not be sticky, if it is add almond flour a little at a time
- Transfer the dough to the fridge for 10 minutes until firm
- Preheat the oven to 375F and line a tray with parchment paper
- Make the glaze by mixing together and set aside
- After 10 minutes in the fridge, remove the bowl and add the cranberries. Gently incorporate.
- Prepare a large cutting board and dust with a little oat flour, flatten to a circle 1.5 inches thick. Cut into 10 wedges.
- Place scones evenly on the baking sheet and bake for 25 minutes or until golden brown.
- When ready remove from the oven and allow to cool for 15 minutes, before drizzling with the glaze.
- Store in an airtight container for up to a week.
