Cranberry Lemon Scones

Perfect for any morning or afternoon, these delicious scones are packed with flavor and easy to make. They're also dairy-free, egg-free, soy-free and nut-free. Recipe from Kitchen Gone Rogue. Makes 6 scones.

INGREDIENTS

• 2 1/2 cups all-purpose flour

• 1/2 cup sugar

• 1 Tbsp baking powder

• 3/4 tsp fine sea salt

• 1 cup coconut milk (unsweetened, full fat) (shake the can well before opening and pour out 1 cup)

• 1/4 cup coconut oil

• 1/2 tsp cardamon

• zest of 1 lemon

• 1 Tbsp fresh lemon juice

• 1 cup fresh or frozen cranberries

• sugar sprinkles (optional)

INSTRUCTIONS

1. Mix all the dry ingredients

2. Then add the remaining ingredients (except the cranberries and sugar topping) and blend into a ball, but don't overwork the dough

3. Fold in the cranberries and then form a ball

4. Pat the ball into a disk and refrigerate for 20 minutes

5. Preheat oven to 400 degrees F.

6. Turn the dough onto a cookie sheet covered in parchment paper

7. Cut the dough into 6 wedges (ideally, they'll be the same size; if you're like me, they'll be almost… but not quite... the same size). Separate the wedges a little so they don't touch

8. Slowly sprinkle large sugar crystals on top

9. Bake at 400 degrees F for 25 minutes; let cool... and enjoy!

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