Cranberry Orange Scones

Ingredients:

• 2 cups of Apple Coconut Flour
• 1/2 cup of Organic Creamed Honey
• 2 to 3 tablespoons of Orange Zest (from one medium orange)
• 1 1/2 teaspoons of Baking Powder
• 1/2 teaspoon of Salt
• 1/2 cup of Unsalted Butter, cold
• 1/2 cup of Greek Yogurt
• Cranberry Orange Preserves
• 1/4 cup of Milk

Directions:

• Preheat the oven to 375 F and line a baking sheet with parchment.
• Place the flour, orange zest, baking powder, and salt in the bowl of a food processor, and pulse to combine.
• Cut the butter into pieces, and add to the food processor.
• Pulse the food processor until the mixture resembles coarse crumbs.
• With the food processor running on low speed, stream in the Greek yogurt, milk and Organic Creamed Honey.
• When the dough has gathered itself into a ball, turn off the food processor and turn it out onto a lightly floured surface.
• Knead in 1 1/2 Tbsp of Cranberry Orange Preserves, and flatten the  dough into a disc shape, about 1 1/2-inches thick.
• Score the disc into 8 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
• Coat the unbaked scones with more Cranberry Orange Preserves and bake for 20 to 24 minutes, or until set in the centers and slightly golden on the bottoms.
• When done, remove and place on a cooling rack. Enjoy!