Primal Chocolate and Cranberry Scones
yields 8 large scones

300g - 3 cups almond flour
1.5 tsp baking soda
0.5 tsp salt
60g - 0.25 cup butter (cut in cubes, frozen)
2 eggs
2 tbsp apple cider vinegar
2 tbsp raw honey
1 tsp vanilla extract
200g - 1 cup dark chocolate (roughly chopped)
80g - 0.5 cup dried cranberries

Preheat oven to 175°C - 350°F - Gas Mark 4.
In a large bowl, combine the almond flour, baking soda and salt.
Add the butter. Use your hands to work the butter into the dry ingredient until crumbly.
In a separate bowl, whisk the eggs, apple cider vinegar, honey and vanilla together, until well incorporated.
Make a well in the middle of the dry ingredients and pour the egg mixture into it.
Mix carefully and gently, using a rubber spatula, until wet and chunky
Fold in the chocolate and cranberries, and combine with your hands until evenly distributed.
Form two small balls of dough and gently flatten them with your hands on a sheet of parchment paper. Make them about 2cm - 0.75 inch thick.
If the dough is too sticky to handle, refrigerate for half an hour.
Cut each round of dough into 4 equal-sized edges and arrange all 8 pieces on a lined baking tray.
Bake for 20 to 25 minutes or until golden brown and a skewer inserted in the center comes out clean.
Transfer onto a wire rack to cool.