Orange, Cranberry & Seed Scones

breakfast pumpkin & sunflower mix
Orange, Cranberry & Seed Scones
YIELDS 16 Servings
Sprouted Pumpkin & Sunflower Seeds




    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    2. In a large mixing bowl, combine oat flour, coconut flour, baking powder, sugar, and sea salt. Stir in coconut oil to the dry ingredients, and mix by hand until a crumbly dough.
    3. In a small bowl, stir together coconut milk, orange zest, orange juice, and vanilla.
    4. Pour the wet ingredients into the bowl of dry ingredients and stir until fully incorporated.
    5. Add the cranberries and Go Raw Mixed Seeds to the dough and mix until just combined. Do not over mix.
    6. Pour out the dough on a flour-dusted surface. Use your hands to pat the dough into a large ball and cut it in half. Form each half into a round disk, about 1” thick. Place disks on the baking sheet and refrigerate for 20 minutes.
    7. Remove dough from refrigerator and cut each disk into 8 slices and arrange them on the baking sheet so the are not touching.
    8. Bake for 12 to 15 minutes, or until slightly golden. Remove the scones from the oven and cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.
    9. Before serving, drizzle scones with manuka honey and top with shredded coconut.

    Recipe by Valerie Popelka; Photo by Dana Plucinski

    Products used in this recipe

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