Stephanie here:

Back before Angie posted her yummy scone recipe… my smallest cavekid wanted scones. I went right to Elana’s Pantry, alas all of her’s were chocolate centered. Small cavekid doesn’t like this. So… I also noticed Elana’s recipe for biscuits. Hmmm… I’ll make these, add a smidgen extra agave or honey, toss in cranberries and orange zest (what small cavekid wanted) and then we’ll have our scones. Well, look at these babies:

The cavekids have declared them amazing and said a few lines about how wonderful Elana is for placing all of these wonderful recipes up for us. “She’s famous, you know, mom.” Yep, I know, and I’m thankful for her!

So, how do you make these:
Orange Cranberry Almond Scones

2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup butter
2 eggs
2 tablespoon agave nectar or honey
1/2 teaspoon vanilla
Zest of 1/2 an organic orange
1/4 c. dried cranberries
2 T cacao nibs (optional, but these were my fave!)

In a medium bowl, combine almond flour, salt and baking soda, mix well to make sure there are no baking soda clumps. In a separate bowl, blend together butter, eggs, agave, vanilla, and zest.
Stir the dry ingredients into the wet until a nice dough forms. Work in the cranberries and nibs, if using. Pat out dough to 1 ½ inches thick using extra almond flour on your counter and hands as needed. (I didn’t need much.) Using a spatula, transfer the scones to a baking sheet. Bake at 350° for 14-17 minutes, until scones are browned on the bottom edges.

Again, I must add the disclaimer that I don’t eat these on a daily basis. This is “special time” food at our place. These are not going to facilitate weight loss. Energy packed, delicious, but NOT paleo weight loss food. Paleo friendly TREAT!