Paleo Cranberry Scones with Chocolate Drizzle

paleo sconesPaleo Cranberry Scones are an easy, healthy breakfast for the holiday season!  I think most scones are dry and a bit chalky, but the cashew flour in these scones keeps them moist, rich, and delicious! It also adds protein, healthy fats, and lowers the glycemic index number of the scones.  Cashews are lower in fat than other nuts, and a large portion of the fat in them is monounsaturated.  Monounsaturated fat is good for your heart, and particularly good for diabetics, because it can help lower triglycerides.  Cashews are also very high in copper, which is an important part of many enzymes that enable your body to function well.  By the way, I’ve given you a link if you want to buy the cashew flour on Amazon, but it’s cheaper at Trader Joe’s, or you can easily make it yourself.  Just run some raw cashews through your food processor until they look like a fine flour.

If you’re hosting family during the Christmas season you can make these scones ahead of time and keep them in the freezer.  They’re really easy to make, which is nice during the busyness of this time of year!  I wouldn’t put the glaze on until you’re ready to serve them, though.

Before we get to the recipe for the Paleo Cranberry Scones, I want to invite you to join with others who are making healthy changes.  I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!”  Freedom from food addictions is part of having a truly full life.  

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Paleo Cranberry Scones

Makes about 12 scones

Dry Ingredients:

Wet Ingredients:

Preheat oven to 350 degrees F and spray a baking sheet or silicone tree mold with coconut oil spray.  If you use the silicone mold, make sure to spray it well.  I tried to use a snowflake one, as well, but couldn’t get the scones out, because the mold was too intricate and they got stuck.  The trees came out well, though.

Paleo Cranberry Scones

Mix together the wet and dry ingredients in separate bowls, then combine them.  Fold in the cranberries. Scoop batter into mold, or onto a baking sheet.  Each scone should have 1/3 to 1/2 cup of batter.  Bake for 15-17 minutes, or until the centers are set.  Check them around 12 minutes.  I usually just use my finger and press lightly on the middle to see if they’re set.

For the Drizzle:

Combine all of the ingredients in a small ceramic non-stick pan over low heat.  Whisk gently, until they’re well combined.  Remove from the heat.  You can either drizzle it over the scones while it’s hot and loose, or wait until it cools and sets up a bit to spread it over the tops of them.  Of you can dip each scone individually into the drizzle for an even coating.  I let mine run down the sides a bit.

Serve the scones at room temperature and enjoy!

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