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Cranberry-Pecan Almond Flour Scones is for Breakfast.

Cranberry-Pecan Almond Flour Scones takes 10 minutes to prepare.

Cranberry-Pecan Almond Flour Scones takes 12 minutes to cook.

Cranberry-Pecan Almond Flour Scones makes 16 servings.

The ingredients for Cranberry-Pecan Almond Flour Scones are:

2-1/2 cups Bob's Red Mill Almond Flour
2 large eggs
.25 cup Honey
0.33 cup Cranberries, dried, sweetened (craisins)
.25 cup, chopped Pecans
1 t. baking soda
? t. sea salt

Here is how you make Cranberry-Pecan Almond Flour Scones:

Chop Craisins and stir together with pecans, salt, and baking soda into almond flour. Beat eggs with honey and add to the dry ingredients. Mix until dry ingredients are well-incorporated. Divide dough in half and pat each half into a circle about 1" high. Cut each circle into 3 wedges. Place each wedge separately onto a baking sheet covered with parchment paper. Bake at 350 degrees for 12 minutes or until lightly browned.Serving Size: Makes 16 wedgesNumber of Servings: 16Recipe submitted by SparkPeople user JANET1012.

The nutritional information for Cranberry-Pecan Almond Flour Scones is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 145.6

• Total Fat: 10.7 g
• Cholesterol: 23.3 mg
• Sodium: 9.2 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 2.2 g
• Protein: 4.7 g

The dietary needs meet for Cranberry-Pecan Almond Flour Scones is Gluten Free