These scrumptious Cherry-Almond Scones are a festive and low-carb recipe to make for a holiday tea.
Low-Carb Cherry-Almond Scones
- 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
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- Refrigerate dough for 15 minutes. (This is important, as it allows coconut flour to absorb moisture.)
- 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.
- Brush tops of scones with remaining 1 tablespoon heavy cream. Garnish scones with a sprinkling of coconut sugar, if desired.
- Bake until scone edges and bottoms are light golden brown, 10 to 15 minutes. Serve warm or at room temperature.
This dough also works well for round cutout scones. A 2¼ -inch round cutter yields 8 to 10 scones. Bake as indicated in recipe.
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