Almond Flour Scones

OK, I promised a recipe or two when I started this blog, and this is one of my favourites lately. I got the recipe from my sister-in-law Julie, who got it from a friend of hers who is gluten intolerant. Despite the gluten-free label, these scones taste really great! They are kind of moist and chewy.

Don't be scared off by the more obscure ingredients (agave nectar, grape seed oil), they are all available at most grocery stores.

• 2 ½ c Almond Flour (ground baking almonds; often available in the bulk food section of the grocery store)
• ½ tsp Sea Salt (fine)
• ½ tsp Baking Soda
• 2 Large Eggs
• 1/3 c Grape Seed Oil
• ¼ c Agave Nectar (light)
• 3/4 cup Dried Cranberries (or raisins, blueberries chocolate chips)

Combine almond flour, sea salt and baking soda in a large bowl. In smaller bowl whisk together eggs, grape seed oil and agave nectar. Mix with dry ingredients. Add raisins. Spoon onto parchment paper lined baking sheets. Makes 12 (distribute batter accordingly). Bake at 350 degrees C for 12-17 minutes until browned. Leave on tray to cool for 20 minutes.

Enjoy!