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–+ servings
Ebonie Garnica

Cranberry Ginger Almond Flour Scones For Full GAPS

Eight Full GAPS cranberry ginger scones made with properly prepared dry almond flour, honey, eggs and homemade butter. Bake the separated wedges for about 25 minutes total.
Print Recipe
Cook Time 25 minutes
Servings: 8 scones
Course: Baked Treat, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups properly prepared dry almond flour Finely ground; measure the finished dry fermented meal.
  • 1/2 teaspoon natural sea salt
  • 1 teaspoon plain ground ginger
  • 1/2 teaspoon plain ground cinnamon
  • 2 eggs
  • 4 tablespoons honey
  • 1/3 cup homemade unsalted butter Softened, not melted.
  • 1/2 cup fresh or frozen cranberries Plain and unsweetened.

Equipment

  • Mixing bowl and electric mixer
  • Spatula
  • Stainless-steel baking sheet
  • Parchment paper
  • Large knife
  • Measuring cups and spoons

Method
 

  1. Heat the oven to 350°F. Line a baking sheet with parchment.
  2. Mix the prepared dry almond flour, sea salt, ground ginger and cinnamon in a bowl.
  3. In a medium mixing bowl, beat the eggs, honey and softened butter with a mixer until the mixture looks lighter and is well combined.
  4. Mix in the almond-flour mixture, then the cranberries, distributing the berries through the dough.
  5. For the base batch, pat the dough gently into an approximately eight-inch round on the lined baking sheet. Cut it into eight wedges. For a doubled batch, make two rounds with eight wedges each.
  6. If the wedges hold together, separate them so they sit about one inch apart. If the dough is too soft to move, bake the cut round for ten minutes, then separate the wedges.
  7. Bake for about 25 minutes total, counting any initial ten-minute setting period. Let the scones cool enough to lift without breaking before serving or packing.

Notes

Prepared Flour: Start with finished dry fermented almond meal, finely ground. Wet fermented paste is not the dry flour measure used here.
Butter: Measure the finished homemade unsalted butter and soften it before mixing. Contains dairy.
Timing: About 25 minutes baking. Mixing, shaping and cooling are additional; almond preparation and butter-making are completed beforehand.
Soft Dough: If the cut wedges cannot be moved, bake the round for ten minutes, separate the wedges and continue for roughly fifteen minutes. The initial ten minutes are included in the 25-minute total.
Leavening: No baking powder or baking soda is added.
Full GAPS: After properly prepared almonds, eggs, butter, honey, berries and spices have been introduced. Contains nuts, eggs and dairy; the almond preparation also uses whey. Not an early Intro or No-Plant recipe.
Doubling: Make two eight-inch rounds, each cut into eight wedges, for sixteen scones. Allow about one inch between the separated wedges. More preparation takes additional time.
Storage: Cool, cover and refrigerate, or freeze cooled portions and thaw the amount needed in the refrigerator.

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