Healthy Cranberry Almond Scones

Good morning friends and family of HealthKitchen! Its Friday and a great day to grab the ingredients for these healthy whole grain, low sugar scones. We have created a recipe that has a gluten and dairy free option. If you don't think you'll be able to eat all 12 servings, freeze a few of them for another day. HealthKitchen hopes that you had a healthy holiday season.

Yours in Health, 

Mimi Johnson | Founder of HealthKitchen

Ingredients:
1/4 cup agave syrup
4 tablespoons unsalted room temperature butter or non-dairy coconut oil 
1 1/2 cups whole wheat flour or gluten free flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup roll oats (avoid using quick oats)
1 teaspoon fresh grated ginger
2 teaspoons orange or lemon zest
1 container 6 ounces of plain non-fat Greek yogurt or Non-dairy unsweetened almond yogurt
1/4 cup almond milk or low fat dairy milk
1 tablespoon olive oil
3/4 cup dried unsweetened cherries
1/2 cup slivered almonds

Tools:
2 large bowls
Spatula
Whisk
Measuring cups 
Measuring spoons
Parchment paper
Baking sheet
Cheese grater or lemon zester

Directions:

1. Preheat over to 375 degrees
   
2. Mix butter and agave syrup with electric mixer
3. In a separate bowl mix flour, baking soda, baking powder, salt, cinnamon, and oats
4. Add sugar and butter mixture to dry ingredients
5. In a separate bowl mix ginger, lemon/orange zest, yogurt, milk, and olive oil together
6. Pour milk-yogurt mixture into batter
7. Fold batter together until combined well (avoid over folding and combining batter)
8. Add cranberries and almonds and fold into batter
9. Grease parchment paper and place paper on baking sheet
10. Place small flat triangular shaped mounds on baking sheet
11. Bake 15 minutes or until lightly browned
12. Remove from oven 
13. After a few minutes remove from baking sheet and place on a rack to cool.

For other healthy baked goods try our Chia Walnut Pumpkin Muffins