Cranberry & Almond Scones

MAKES 12

• ½ cup Buckwheat Flour ( I use Doves Farm Buckwheat Flour, 1Kg )
• 1 cup teff flour
(or use regular flour) If you can't find it: Suma Brown Teff Flour (500G)
• 1 cup rolled oats
• ¼ cup almond slithers (sliced almonds)
• ½ cup (80g) dried cranberries,(or use sour cherries), roughly chopped in half
• 2 teaspoons baking powder
• 1 tbsp ground almonds
• Pinch sea salt
• 100 g melted butter
• 2 eggs
• 1 teaspoon vanilla bean paste
• 3 tablespoon raw honey
• ¼ cup (75 ml ) milk of choice

Combine flours and dry ingredients in a medium mixing bowl. Melt the butter with honey, stirring well and the milk. Tip into the bowl of dry ingredients along with vanilla paste. Bring together then turn out onto a floured surface. Roll out roughly with a floured rolling pin until about 1 inch thickness throughout. Use 2inch cookie cutters to press out your scones. Place onto a greased baking tray and scatter the top with some extra flaked almonds. Bake at 170 for 10-12 minutes until golden. Leave on a wire rack to cool. Serve with butter and my Chia Berry Jam for a sugar free fruity treat.