Cranberry Scones (paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol, Vegan-Friendly
Cuisine: British/American, Dessert, Tea-time, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 scones
These scones are jolly good - light and flavorful, with a lovely soft crumb comparable to standard scones. Careful with the baking details; substitutions (esp. different flours) likely will change the end result. (Ex., in the first version I used slightly more milk and fat (which wasn't as cold) and an egg wash and they basically melted in the oven/turned into brown pancakes). Follow the recipe and your baker's intuition and you should have cafe-style scones to enjoy in your home that are dairy, grain, nut, sugar, and egg-free!
  1. Preheat oven to 450 degrees Fahrenheit. Line a baking pan with parchment paper and dust with tapioca/arrowroot starch.
  2. Whisk together dry ingredients (flour, gelatin, baking soda, salt, cinnamon). Add zest and sweetener and mix with a fork.
  3. Grate or food process your frozen fat into the mixture and gently incorporate (don't over-mix). Mix in cranberries.
  4. Add milk and acid (lemon/lime/ACV) and mix gently until you can just pat the dough together in a ball. If dough seems too sticky to handle, add a bit more cassava flour.
  5. Pat into a thick disk and place on floured parchment paper (similar to video). Pat down until dough circle is about 1 - 1.5 inches high. Cut into eight pieces using a floured knife or bench scraper. Separate scones from each other.
  6. Bake at 450 for 10 minutes (scones should be slightly brown at this point), then lower temperature to 375 and bake for another 7-10 minutes.
  7. Mix glaze, and apply (squeeze bottle is easiest) over scones after they've cooled. Enjoy with tea or a good book!
Recipe by Flash Fiction Kitchen at