The original scone was round and flat, usually as large as a medium-sized plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably.
Our Recipe today is anything but traditional for a Scone. At the door we leave the oats, the griddle and the more contemporary flour. Replacing those ingredients with ingredients that mother nature would be proud of you using.
1 1/2 cup almond flour
1/2 cup coconut flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoons salt
5 Tablespoons unsalted grass-fed butter, cut into 1/4- inch pieces and chilled
3/4 cup dried cranberries
1 teaspoon grated fresh orange zest
1 cup coconut milk
coconut oil for greasing a 9-inch baking dish
1. Adjust an oven rack to the middle position and heat the to 450º F. Line a baking dish with parchment paper.
2. Pulse the flours, sugar, baking powder, and salt together in a food processor to combine, about 3 pulses. scatter the butter and orange zest evenly over the top and continue to pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 more pulses. Transfer the mixture to a large bowl and stir in the cranberries, Stir in the coconut milk with a rubber spatula until the dough begins to form, about 30 seconds. Press the dough into the greased 9-inch baking dish. Untold the dough and cut into 8 wedges.
3. Place the wedges on the prepared baking sheet. Bake until the scone tops are lightly golden brown, 12 to 15 minute, rotating pan halfway through baking. Transfer to a wire rack, and let cool for at least 10 minutes. Serve warm or at room temperature.