Name: Gluten-Free Vegan Cranberry Orange Scones
Yield: 8 to 10 scones
Ingredients: 2⅓ cups (224g) blanched almond flour; ¾ cup (96g) arrowroot flour; ¼ cup coconut sugar; 1½ teaspoons baking powder; ½ teaspoon sea salt; 1 teaspoon cinnamon; ½ cup (100g) coconut oil, firm; ¼ cup full-fat canned coconut milk, plus a little extra to brush on top of the scones; 3 tablespoons fresh orange juice; 1 tablespoon fresh orange zest; 1 flax egg, see Notes; 1 teaspoon vanilla extract; ¼ cup dried cranberries; ¼ cup fresh or frozen cranberries, halved; Raw turbinado or coconut sugar, to sprinkle on top (optional); 3 tablespoons coconut butter, melted; 1 tablespoon maple syrup, optional; 2 to 3 tablespoon orange juice