Cranberry Almond Scones with Coconut Glaze

If you're looking for a tasty, wholesome, dairy-free breakfast, try making these cranberry almond scones with coconut glaze. They also make a great afternoon snack if you're needing a little energy boost.

Ingredients:
1.5 C. flour (or some other wholesome flour)

1 C. oats
1/3 C. brown sugar

1 T. baking powder
1/2 tsp salt (optional)
6 T. (3/4 stick) cold unsalted butter
1 large (farm fresh) egg

1/2 C. apple sauce
1/4 C. dried cranberries
1/4 C. slivered almonds

Glaze:

1 C. powdered sugar

1 T. coconut milk

Directions:

• Preheat oven to 425 degrees F. Have ready a large ungreased baking sheet.
• Whisk together all dry ingredients.
• Drop in butter, cut with pastry blender, tossing the pieces with the flour mixture to coat & separate. The butter should not melt or form a paste.
• Whisk together egg and apple sauce.
• Add wet mixture into dry ingredients and mix with wooden spoon until the dry ingredients are moistened.
• Add cranberries and almonds just before turning mixture over the last 1-2 times.
• Gather dough into a ball and knead it gently.
• Transfer to a lightly floured surface and pat the dough into a 3" x 10" roll, approximately 3/4" thick.
• Cut into 8 to 12 wedges and place 1/2" apart on baking sheet.
• Bake until tops are golden brown, about 12-15 minutes.
• Let cool on rack.
• In the meantime, mix together powdered sugar and coconut milk. Dribble across tops of scones.