Teff’s natural sweetness make these cranberry date scones wonderful for breakfast and tea parties.
Makes 8 scones
1 organic egg
1/4 cup + 1 tablespoon organic extra virgin coconut oil, melted
1/2 cup organic maple syrup
1/4 cup organic plain whole milk yogurt
1 tablespoon organic vanilla extract
2 cups + 2 Tablespoons ivory teff flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 cup organic fresh or frozen cranberries
1/2 cup organic chopped pitted dates
Preheat the oven to 350°. Lightly oil a cookie sheet with 1 tablespoon melted coconut oil, and set aside.
Whisk the egg in a large mixing bowl. Add the remaining ingredients and stir briefly to form a moist dough.
Sprinkle 2 tablespoons teff flour on a pastry board, roll out the dough about 1 ½ inch thick into a round pie-like shape. Slice into 8 wedges.
Bake on a cookie sheet for 20 minutes, or until bottom of the scones are golden brown. Let it cool before eating.
Recipe Copyright © 2017 Leslie Cerier. All Rights Reserved to Leslie Cerier.
Photos by Tracey Eller