Cherry Almond Scones
A seasonal favorite for when you have too many cherries in your fridge
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!