Cranberry, Ginger and Sage Scones

• Preheat oven to 350 degrees and cover a baking sheet with parchment paper.

• Microwave cranberries in a covered bowl with a splash of water for 45 seconds. Stir cranberries to slightly break them down. Some berries will be whole, and some will break down.

• Combine the almond flour, tapioca starch, baking soda and sea salt in a large bowl.

• In a small bowl, mix the egg, honey and lemon juice together. Add the wet ingredients to the dry ingredients and mix. Fold in the cranberries, crystallized ginger, sage and orange zest until mixed.

• Divide the dough into 8 equal portions. With wet hands, shape each portion into a Ÿ-inch thick triangle and place onto the lined baking sheet.

• Lightly dust the tops of the scones with a bit of sea salt and few extra pieces of crystallized ginger. Bake 15 to 20 minutes until the edges and tops are lightly brown.

• Let rest at least 15 minutes to allow the scones to set.

*Bob’s Red Mill almond flour is readily available at most grocery stores. Make sure to purchase almond flour made from blanched almonds for the best texture. For a scone with finer texture, pulse your almond flour in a food processor until finely ground. You also can make your own almond flour by processing whole, blanched almonds.

This article appears in December 2013.