Low-Carb Cherry-Almond Scones
Serves: 8
 
Ingredients
  • 2¾ cups plus 2 tablespoons almond flour, divided
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • 2 ounces cold cream cheese, cut into small cubes
  • ½ cup dried cherries
  • ⅓ cup sliced almonds, crushed
  • 2 large eggs
  • 3 tablespoons whipping heavy cream, divided
  • 1¼ teaspoons almond extract
  • 1 tablespoon honey
  • Garnish: coconut sugar
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together 2¾ cups almond flour, coconut flour, baking soda, and salt. Using a pastry blender or 2 forks, cut in butter until it resembles coarse crumbs. Add cream cheese, stirring until coated with flours. Add cherries and crushed almonds, stirring until combined.
  3. In a small bowl, whisk together eggs, 2 tablespoons heavy cream, almond extract, and honey. Add egg mixture to flour mixture, stirring until a dough forms.
  4. Refrigerate dough for 15 minutes. (This is important, as it allows coconut flour to absorb moisture.)
  5. Sprinkle remaining 2 tablespoons almond flour on a work surface. Shape dough into a ball and place on prepared work surface. Using a rolling pin, roll out dough to a 1-inch-thick circle. Using a large chef’s knife, cut dough circle into 8 wedges. Place scones 2 inches apart on prepared baking sheet.
  6. Brush tops of scones with remaining 1 tablespoon heavy cream. Garnish scones with a sprinkling of coconut sugar, if desired.
  7. Bake until scone edges and bottoms are light golden brown, 10 to 15 minutes. Serve warm or at room temperature.
Notes
This dough also works well for round cutout scones. A 2¼ -inch round cutter yields 8 to 10 scones. Bake as indicated in recipe.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/low-carb-cherry-almond-scones/