Ingredients

1 large egg
1 tbsp almond flour
1 tbsp coconut flour
1 tbsp homemade cashew milk (or substitute)
1 tbsp olive oil or neutral flavoured oil
1 tsp orange zest (~1/2-1 orange zested)
1/4 tsp baking powder
pinch of salt
1 tbsp dried cranberries*

Method

1. Lightly grease the inside of a microwave-safe coffee mug with butter or margarine.
2. In a small bowl, whisk together all ingredients (except cranberries) into a batter.
3. Add in dried cranberries and stir to evenly disperse in batter.
4. Pour the batter into your mug.
5. Microwave for 90 seconds.
6. Cut in half to create two scones.
7. Optional but recommended: toast the two halves in a toaster, toaster oven, or a pan until golden brown on both sides.

Notes:

1. *Try to opt for dried cranberries that have no added sugar or sulfites.
2. If you have an older or a low-powered microwave, you may need to cook for an additional 15-30 seconds.
3. This recipe is great with butter as a side for tea or coffee, as a lower-carb addition to holiday brunch, or as a sweet biscuit to cut through the savoury flavours of holiday dinners!