Servings 16 scones

Ingredients

• 2 cups blanched almond flour (not almond meal)
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ¼ cup dried cranberries
• ¼ cup dried apricots, cut into ¼-inch pieces
• ¼ cup sunflower seeds
• ¼ cup raw sesame seeds
• ¼ cup pistachios, coarsely chopped
• 1 large egg, size does matter as dough will not hold together with a small or medium egg
• 2 tablespoons agave nectar or honey

Instructions

• In a large bowl, combine almond flour, salt and soda
• Stir in dried fruit, seeds and nuts
• In a small bowl combine egg and agave
• Stir wet ingredients into dry
• Use your hands to form dough
• Shape dough into a 6½ x 6½ square that is about ¾-inch thick
• Cut dough into 16 squares
• Bake at 350°F on a parchment paper lined baking sheet for 10-12 minutes
• Serve

Prep Time 15minutes mins

Cook Time 10minutes mins

Total Time 25minutes mins