Cranberries are tart and have an unique flavor. They are loaded with antioxidants and are considered a superfood. They are rich in vitamin c and fiber. These magic berries are not just for the holidays, they are very versatile because you can add them to your salads, cereal (hot or cold), baked goods like muffins and quick breads. They also pair nicely with turkey, chicken, and pork. One of my husbands favorite chicken salad recipes contains cranberries and almomds. So they are definitely not just for your Thanksgiving dinner. 

These scones are egg free! And if you wish to make them vegan use almond milk instead of buttermilk and maple syrup instead of honey.

This recipe yields 14 mini scones

Pre-directions: preheat oven to 375 degrees. Cooking spray your scone pan and set aside.

Ingredients:

2 cups of whole wheat pastry flour

1/2  teaspoon of ground Vietnamese cinnamon

4 tablespoons of honey

2/3 cup of low-fat buttermilk

1 teaspoon of pure vanilla

1/2 cup of coconut oil

2 teaspoons of baking powder

1 1/2 teaspoons of baking soda

A generous 1/2 cup of dried cranberries

The zest of one Clementine (about 3/4 tsp)

Raw sugar optional for sprinkling 

Directions:

1. In a measuring cup add buttermilk, honey, vanilla, and orange zest. Allow ingredients to marry well working on the pastry dough.

 In a medium bowl mix flour, soda, cinnamon, and baking powder. 

2. Add in the coconut oil and cut into pastry flour with pastry cutter or your own hands. I prefer the ladder method. The end result will be the sam, you want the mixture to resemble wet sand.

3. Add in wet ingredients. Use a wooden spoon to mix together scones. The batter will be wet.

4. Use a size scoop 24 to place batter into prepared scone pan. Sprinkle with raw sugar. Bake for 18-20 minutes at 375 degrees.

5. Remove from the pan after cooling for 5 minutes in the pan. Allow the scones to cool for the remainder of time on a wire rack.

These scones have a beautiful golden brown hue to them due to the honey and whole wheat pastry flour.