Grain free cherry scones (Sugar Free!)
- 1.5 cups 1.5 cups 1.5 cups Blanched Almond Flour
- 0.5 cup 0.5 cup 0.5 cup Tapioca Starch
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut Flour
- 0.25 cup 0.25 cup 0.25 cup Granulated Stevia
- 2 tsp 2 tsp 2 tsp Baking Powder
- 0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
- 1 whole 1 whole 1 whole Egg
- 6 Tbsp 6 Tbsp 6 Tbsp Coconut Milk, see note
- 3 Tbsp 3 Tbsp 3 Tbsp Organic Coconut Oil, or unsalted butter, melted and slightly cooled
- 1.25 cup 1.25 cup 1.25 cup fresh Cherries, washed, pits and stems removed, and cut in halves (about 1 cup of halves)
- Preheat oven to 450°F. Place a nonstick pad on a large baking sheet and set aside.
- In a large mixing bowl, use a whisk to mix together the three flours, 1/4 cup stevia, 2 tsp baking powder, and 1/4 tsp salt. Set aside.
- In a medium mixing bowl, whisk the 1 large egg, then stir in the 6 tbsp coconut milk and 3 tbsp coconut oil.
- Add the wet mixture to the dry mixture and mix to combine. Make sure to use a spatula to scrape the sides and bottom of the bowl to make sure you get everything.
- Fold in the 1 1/4 cup cherries. Be gentle to avoid squishing them or releasing too many of the juices (a little bit is unavoidable; but don\'t worry about it too much).
- Use an ice cream scoop to section the dough and put the scoops of dough on the baking sheet. Push down to flatten slightly.
- Bake for 14-16 minutes until the edges look golden and the tops look no longer look wet.
- Take out from the oven and let it cool on the baking sheet for 10-15 minutes before moving to a cooling rack.
If you prefer, you can substitute the granulated stevia with granulated monk fruit sweetener or coconut sugar. If you're using coconut sugar, your scones will look much darker - more of a light caramel color. They also may also be slightly less sweet, and may require a few additional minutes of baking time. For best results, use full fat, canned coconut milk. Don't use any in a carton or marked "light". Shake well before opening the can of coconut milk and measuring. You can use a 1/4 cup measuring cup to portion the dough instead of an ice cream scoop. You can store any leftover scones in an airtight container in the fridge for up to three days or, in the freezer wrapped for up to three months. If you'd like to top these with a glaze, whisk together 3/4 cup organic powdered (cane) sugar, with 1 1/2 - 2 Tablespoons milk of choice until it reaches your desired consistency. Pour over the scones, allowing the excess to drip off. I like to position the scones on a cooling rack set over a baking sheet or piece of parchment paper to catch the drips. Let set for about a half hour to an hour before serving.
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