July Brunch Dates – Cherry Almond Scones

Cherry Almond Scones – Happy Brunching!

Throughout July, I am going to showcase delicious brunch additions you just have to try and the first on the list is my Cherry Almond Scones!

By now, you have seen my scone recipe a few times and I have a new twist! This recipe uses fresh cherries and almond extract to help bring out that fresh flavor. These scones are just the best addition to any brunch you may be hosting or attending.

One of my favorite things about scones is that they make for a quick breakfast in the car or at work. They also make for a great breakfast “dessert”. When you feel like a little something sweet after a savory breakfast.

I love making these scones (the recipe makes 8 scones) on a Sunday afternoon, maybe during naptime, and enjoying all week long. They are made with almond flour, protein, and ground flaxseed. This makes for a dense, indulgent, less guilty way to satisfy your cravings.

Cherry Almond Scones

Lyndsay Jammaron

A seasonal favorite for when you have too many cherries in your fridge

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert

Cuisine American, Hunting Camp Favorite, Whole Family

Servings 8 scones

Ingredients

  

Scone

• 2 cups Almond Flour
• ½ cup Ground Flaxseed
• ½ cup Vanilla Protein Powder
• ½ tsp Baking Soda
• ¼ tsp Salt
• 2 tbsp Cold Butter right outta the fridge
• 2 Eggs
• 2 tbsp Almond Milk
• 1 tsp Almond Extract
• 1 tbsp Truvia or sweetener of your choice
• ½ cup fresh, chopped, cherries

Icing (optional)

• 1 cup Powdered Truvia or powdered sweetener of your choice
• 1 tsp Almond Extract
• 1-3 tbsp Almond Milk

Instructions

 

Scone

• In a food processor, add Almond Flour, Flaxseed, Protein Powder, Baking Soda and Salt. Pulse until all mixed
• Cut cold butter into tiny pieces and sprinkle on top of mixed dry ingredients. Pulse until butter is incorporated
• Add Eggs, Almond Milk, Almond Extract, and sweetener. Mix on low speed until dough is formed
• Hand mix in fresh, chopped cherries and chill dough for 15 minutes
• While chilling, preheat oven to 350℉
• Prep counter space with sprinkled almond flour for rolling out the dough and prep cookie sheet with parchment paper
• Once chilled, roll dough out on counter space into a square that is about ¼in thick
• Cut into quarters and then cute each quarter into two triangles to make 8 total scones
• Brush melted butter and sprinkle Truvia on top of each scone after they are laid out on the cookie sheet
• Bake at 350℉ for 18-20 minutes. Until golden brown

Icing (optional)

• In small bowl, mix together all icing ingredients
• Add almond milk 1T at a time until desired consistency is reached
• Once scones are out of the oven and slightly cooled, spread icing evenly over every one.
• Enjoy!

Keyword Gluten Free, Kid-Friendly, Protein-Packed