Wash cranberries and place in a bowl with boiling water and soak for 10 minutes, they should split open

Drain and dry in a towel, getting rid of as much moisture as possible

Mix the cranberries with a water and sweetener mixture of 1 cup water and 1/2 cup XyloSweet

For 12 Ounces of fresh cranberries you will only need 1/4 cup of this mixture

Please keep in mind that the recipe calls for dried cranberries and the fresh cranberries will shrink in size, and this very important step in the recipe for sweet dried cranberries will help make the cranberries taste sweet like the ones that are packaged that you can buy at the store

Using a baking sheet covered in 2 sheets of parchment paper, place the cranberries spaced apart to allow air to circulate around

Set oven to 150 degrees

Place in oven for 8 hours, some like to do this step overnight

Remove and allow to cool between 15-30 minutes

Preheat oven to 350

Using cake beaters combine the butter, Xylo Sweetener, egg and vanilla until fluffy

In a separate bowl mix together the almond flour, baking soda and salt

Slowly combine both mixtures using a slow setting

By hand, add the dried cranberries and chopped almonds and mix well

Using an ice cream scooper drop scoopfuls of dough onto a greased baking tray spread apart

Bake 20-24 minutes depending on oven

Please check your scones carefully as every oven varies, when they just start to brown remove

Allow to cool and place in an airtight container for storage