Cranberries and pecans star in these soft moist scones. They also freeze very well for a convenient additional to a cup of coffee of tea. I buy bags of cranberries over the holiday season and freeze them to use all year long .

This recipe is compliments of Frieda Yoder and she has graciously allowed me to print it it Around The Family Table Food-Fun-Fellowship Cookbook.

Cranberry Scones THM-S

Scone Mix:

• 3 cups Almond Flour
• 1/3 cup Sweet Mix or Gentle Sweet
• 1 tablespoon baking powder
• 1/3 teaspoon salt
• ¼ cup butter, melted
• 2 tablespoons heavy cream
• 1 teaspoons vanilla
• 2 eggs
• 1 tablespoon orange zest
• ½ cup cranberries, chopped
• 1/3 cup pecan pieces

Glaze:

• 2 tablespoons butter
• 2 tablespoons cream cheese
• 1 ounce cocoa butter, softened
• 1/8 teaspoon xanthan gum
• 2 tablespoons Sweet Mix, powdered or Gentle Sweet
• cream

Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

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Cranberry Scones THM-S

This delicious scone recipe is compliments of Frieda Yoder. These store very well in the freezer.

Servings 8

Author Frieda Yoder/Glenda Groff

Ingredients

Scone Mix:

• 3 cups Almond Flour
• 1/3 cup Sweet Mix
• 1 tablespoon baking powder
• 1/3 teaspoon salt
• ¼ cup butter melted
• 2 tablespoons heavy cream
• 1 teaspoons vanilla
• 2 eggs
• 1 tablespoons orange zest
• ½ cup cranberries chopped
• 1/3 cup pecan pieces

Glaze:

• 2 tablespoons butter
• 2 tablespoons cream cheese
• 1 ounce cocoa butter softened
• 1/8 teaspoon xanthan gum
• 2 tablespoons Sweet Mix powdered
• cream

Instructions

1. Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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