Lemon Cranberry Scones
- Nov 6, 2019
These yummy Lemon Cranberry Scones from Chef Gwen have the added goodness of Grass Fed Collagen Peptides...enjoy!
Serves: 6
Ingredients
Use Organic if possible
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2 cups gluten-free flour plus more for rolling out the dough
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1 Tbsp baking powder
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¼ cup Swerve granular sugar plus more for sprinkling
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½ tsp sea salt
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1 Tbsp lemon zest
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2 Tbsp lemon juice
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1 Tbsp chopped fresh rosemary
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5 Tbsp butter or vegan butter
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2/3 cup Greek Yogurt - plain and full fat
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1 egg beaten with 1 Tablespoon water to make an egg wash
For Relish:
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10 ounces fresh cranberries
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1/4 cup cranberry juice (no sugar added)
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¼ cup fresh-squeezed orange juice
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1 cup Swerve granular sugar
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½ tsp cinnamon
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½ tsp grated ginger root
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2 Tbsp orange zest
Preparation
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Preheat oven to 425 degrees and line a cookie sheet with parchment paper.
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Place flour, Collagen Peptides, baking powder, sugar and salt into a food processor and pulse about 5 times.
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Next, add in lemon zest, rosemary and butter and pulse again another 5-to-6 times.
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Add in lemon juice and yogurt and pulse again until dough sticks together.
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Flour a flat surface with gluten-free flour and place dough on top and form a round disk using your hands.
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Brush egg wash on top and sprinkle on swerve sugar.
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Cut 6 triangles (or you can make round scones with a biscuit cutter) and bake for 15 minutes.
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For Cranberry Relish: Place juices and sugar into a skillet and bring to a low boil.
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Add in cinnamon, Collagen Peptides and ginger and continue to cook on low boil for about 10 minutes.
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Remove from heat once all cranberries have popped and softened (you may need to mash them as they cook) then add orange zest.
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Let cool before serving with scones.
