Orange Cranberry Scones

1

Preheat oven to 350°.

2

In a mixing bowl, combine the egg, vinegar, coconut oil, water, 3 Tbsp coconut sugar, vanilla and orange zest. Fold in the baking mix until you have a smooth dough, do not over mix. Fold in the cranberries and mould the dough into a disc shape.

3

Cover and refrigerate the disk for 15 minutes. While you are waiting, melt your butter or additional Tbsp or coconut oil and line your baking pan with parchment.

4

Once the dough has chilled, cut the dough into 6 pieces, like pie slices and place on the baking sheet, top each with melted butter and a sprinkle of the reserved 1 Tbsp of coconut sugar. Bake in the preheated oven for 20-25 minutes until the edges are golden brown. Allow the scones to cool for 15 minutes before serving.

5

Store any leftover in an airtight container for up to 3 days.