3 cups of Almond Meal
1/4 cup of Coconut Sugar
1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
2 Flax Eggs (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1/2 cup of melted Coconut Oil
1 cup Craisins
Preheat oven to 350 degrees F.
Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min.
Line 2 baking sheets with parchment paper.
Take a bowl and combine the first 5 ingredients. Add the melted coconut oil and flax eggs.
Fold the craisins into the dough.
Transfer the dough to a parchment lined baking sheet and form 2 equal sized balls. Press the balls down until they are about 1" thick. Cut each ball into 6 wedges. Separate the slices evenly on the sheet for baking. I used a separate baking sheet for each ball of dough.
Bake for approximately 15 minutes or until the center of the scone is firm to touch.
Let them cool down to room temperature.
This recipe makes 12 scones.