Ingredients
| • | 9 oz / almond flour (NOT almond meal) |
| • | 2 tbsp xylitol or equivalent |
| • | 2 tsp baking powder |
| • | 1 tsp xanthan gum |
| • | ½ tsp salt |
| • | 2 oz / butter |
| • | 3 oz / dried cranberries, chopped |
| • | Rind of one orange |
| • | 1 egg, beaten |
| • | 3 tbsp orange juice |
| • | 1 egg, beaten, for brushing |
1. Put almond flour, xylitol, baking powder, xanthan gum, salt and butter in a food processor and pulse until it resembles fine breadcrumbs.
2. Turn into bowl, add cranberries and orange rind; mix.
3. Beat egg with orange juice and add to bowl.
4. Mix well until a dough forms.
5. Knead dough lightly on an almond floured surface.
6. Roll out dough to ½" thick and cut out scones with fluted cutter.
7. Place on baking sheet and brush with a beaten egg.
8. Bake at 400F for 10 minutes until golden brown.
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