Lemon Cranberry Scones

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


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