Servings: 8 scones
2 cups organic all purpose flour (or use your favorite gluten-free baking product)
4 tsp baking powder
1 tsp sea salt
3 tbsp Organic Coconut Sugar
1/2 cup cold coconut oil
2 tbsp zest of orange
1/3 cup dried cranberries
1/3 cup dried orange pieces
Optional: ½ cup pecans or walnuts
Juice from 1 zested orange
Approximately 1/4 cup room temperature water
Juice from ½ orange
1 tbsp unsweetened plain greek yogurt (or coconut yogurt, add just enough to create an icing consistency and then use as a glaze)
Dried orange pieces for garnish
STEP 1: Preheat oven to 425°F
STEP 2: In mixing bowl combine first four ingredients then cut in cold cold coconut oil with a pastry cutter till it resembles a crumbly texture.
STEP 3: Mix in zest of orange, dried cranberries, dried orange pieces (leave a few for garnish) and chopped nuts (optional).
STEP 5: Add this to the flour mixture and gently combine and mix until a soft dough forms. Note that scone dough turns out better when it’s handled less, so do not over mix or knead the dough.
STEP 6: Turn the dough onto a floured surface and gently flatten with the palm of your hand, fold it over, flatten a little, fold it over—repeat four or five times (this is to build layers).
STEP 7: Line a cookie sheet with parchment paper, set the folded dough in the center. Gently flatten the dough and shape into a round disk about 1 ½ inches thick. Flour a knife and cut the dough in 1/8ths (like cutting a pie). Gently slide knife under each cut piece to separate the slices.
STEP 8: Put onto middle rack of oven and bake for 15 minutes, or until golden brown. Remove and set onto a cooling rack. Glaze, top with chopped dried orange pieces and enjoy!