Almond Cranberry Scone

Almond Cranberry Scone

In a medium mixing bowl
1 1/4 cups blanched Honeyville almond flour
1/4 cup 1880 marcona almonds roasted and
     salted chopped roughly
1/2 teaspoon baking soda
1/4 cup Woodstock all natural sweetened
     cranberries chopped roughly
mix all dry ingredients well
in a 4 quart cup add
1/4 cup California extra virgin olive oil
1/4 cup Canadian maple syrup
2 large eggs
1 teaspoon water
mix well

Preheat oven to 350ºF.
Line large baking pan with parchment paper.
Make a well in the dry ingredients.
Add wet ingredients and mix well.  Should be quite sticky.
Drop by 1/4 on to parchment paper.
Makes about 9-10 scones.
Bake for about 17-19 minutes until golden brown.
Toothpick inserted into scone comes out clean.
Cool a few minutes and serve with Kerrygold Irish butter and Canadian maple syrup.