1-Bowl Cranberry Orange Scones

Ingredients

• ¾ cup Almond Flour
• ⅓ cup Oat Flour
• ⅓ cup Potato Starch
• 2 tbsp Cane Sugar
• 1 tbsp Orange Zest
• 1 ½ tsp Baking Powder
• 1 tsp Flaxseed Meal
• 3 tbsp Vegan Butter
• 3 tbsp Orange Juice
• ⅓ cup Fresh Cranberries

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together almond flour, oat flour, potato starch, cane sugar, orange zest, baking powder, and flaxseed meal until fully combined.
3. Add the cold vegan butter and use a pastry cutter, fork, or clean hands to cut it into the flour mixture until it resembles wet sand with some pea-sized pieces of butter remaining.
4. Add the orange juice a little at a time, stirring with a wooden spoon, until the dough holds together and is neither crumbly nor sticky. Gently fold in the cranberries.
5. Turn the dough out onto the prepared baking sheet and shape it by hand into a disc about 3/4 inch thick. Use a knife to cut it into 4 even wedges, then space the wedges about 2 inches apart on the sheet.
6. Bake for 18 to 20 minutes, until fluffy and light golden brown on the edges. Let cool slightly before serving.