This weekend, I felt frustration at every turn. You know those days when nothing seems easy and everything seems to fight you? That was my weekend. And to top it all off, I had literally no inspiration whatsoever for this blog.
It’s hard, writers’ block. Even worse is chef’s block. I found myself wandering around the kitchen, eating cheese out of the wrapper and whining about how I had no idea what to cook. Literally nothing sounded appealing.
Until, of course, inspiration struck. The Kitchn had posted a recipe ages ago for a grain-free lemon blueberry scone, and while summery blueberries didn’t sound all that great to my apparently picky palette, I knew what did — cranberries and orange, a formerly ubiquitous combination that now seems to have fallen out of favor.
I didn’t know it was possible to make grain-free and vegan scones, but as you can see, it clearly is. Like all scones, they are a touch on the dry side and a touch crumbly — the better to go with your tea, of course, and to show off that lovely Irish butter you should feel free to slather all over it (or Earth Balance, if you are in fact vegan).
These are equally delightful as breakfast, dessert or an afternoon snack. If you are not vegan, feel free to use cold butter instead of coconut oil.
- 2 cups almond meal
- 1 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 Tbsp solid coconut oil
- 1/2 cup brown sugar (or honey or maple syrup, for your Paleo option)
- zest from one orange
- 2/3 cup orange juice
- 2/3 cup almond milk, unsweetened
- 3/4 cup dried cranberries
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or foil and set aside.
- Combine almond meal, coconut flour, baking powder, salt, cinnamon and ginger in a large bowl and whisk until combined. Add coconut oil and work with your hands until the mixture is crumbly.
- In a small bowl, combine sugar and orange zest and whisk until very fragrant and well-combined. Whisk into the other ingredients.
- Add orange juice and almond milk, and stir with a spatula until very well-combined. The mixture will be crumbly, but you’ll see it will come together when pressed. Fold in dried cranberries.
- Dump dough onto the baking sheet and press into a ball. Flatten ball until the dough circle is about one inch high. Split with a knife into eight equal segments, wiggling the knife to create a solid separation between the wedges.
- Bake for 25 to 30 minutes, until the outside is golden and the inside is still moist. Cool on a wire rack; serve with plenty of butter, margarine and/or tea.