These cranberry scones by Vanessa Ong are gluten-free and uses coconut sugar for the health-conscious sweet tooth
One of the childhood habits that we struggle to let go of is our need for sweets (all the sweet tooth people reading this, please stand up). It doesn't help that as the years go by, sugar causes more harm than good for our bodies, but we find that the our old habits are a bit difficult to kick. Thankfully, we live in a day and age where more and more healthy alternatives for sweet lovers are being discovered.
This one is for our scones and cookie lovers who just need their munchies with coffee or tea. Vanessa Ong generously shares her recipe for cranberry scones with us.
Cranberry Scones
This recipe uses gluten free flour and lightly sweetened with coconut sugar. This would go well while drinking coffee or afternoon tea.
INGREDIENTS
3/4 cups coconut cream 1 large egg 2 cups gluten free flour( available at Healthy Options) 1/4 cup coconut sugar 2 teaspoons baking powder 1/2 teaspoon sea salt 3/4 stick cold unsalted butter cut into small pieces 2/3 cup dried cranberries
DIRECTIONS
1. Preheat oven to 400 degrees. Whisk together 3/4 cup coconut cream and egg. In a large bowl, whisk together flour, coconut sugar, baking powder and salt. 2. With a pastry blender, cut butter into flour mixture until it resembles coarse meal, with a few pea size pieces of butter remaining . Stir in cranberries. With a fork, stir in cream mixture until just combined. (Dough should be crumbly.) 3. Scoop 1/4 cup of batter to a parchment lined baking sheet. Bake until golden, or for about 20 minutes, rotating sheet halfway through.
These cranberry scones by Vanessa Ong are gluten-free and uses coconut sugar for the health-conscious sweet tooth
Japs Medina
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