• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Grain-Free Dark Chocolate Cherry Scones (Paleo)

Grain-Free Dark Chocolate Cherry Scones (Paleo)

Jump to Recipe Print Recipe

Bake a batch of my grain-free dark chocolate cherry scones if you’re craving a paleo-friendly, grain-free treat!

A collage that shows these grain-free dark chocolate cherry scones and the steps to make it!

The homemade scones are crunchy on the outside, tender on the inside, and dotted with dried cherries and dark chocolate.

A close-up of two Grain-Free Dark Chocolate Cherry Scones on a wooden cutting board.

I’m glad I’m no longer addicted to bread products, but I still feel an occasional twinge of nostalgia for scones – crusty, with a tender crumb, and just a touch of fruity sweetness.

A plate of grain-free and paleo chocolate and cherry scones.

Henry’s to blame for this grain-free scone recipe. He created a cinnamon apple scone for our iPad® cookbook app last year – one of my favorite Paleo treats! – and ever since, I’ve been experimenting with new and different variations.

Someone whisking eggs in a bowl.

After months of testing, I’ve finally landed on my favorite: dark chocolate and cherries. With an almond flour base, these scones marry three of my favorite ingredients, and they just so happen to taste fantastic together. But just to be sure, I figured I needed to make one more batch. (All in the name of responsible recipe development, of course. It had nothing to do with my love for chocolatey scones. NOTHING!)

Thinly sliced dark chocolate on a cutting board for Grain-Free Dark Chocolate Cherry Scones.

Once the kids were off to school, I had the house to myself for a few hours this morning, so I cranked up the oven and broke out the chocolate. Less than an hour later, my kitchen was filled with the warm scent of freshly-baked scones.

A Grain-Free Dark Chocolate Cherry Scone on a cooling rack.

As usual, after trying one, I had to banish the rest of the batch from the house for fear I’d eat the whole tray in one sitting. (Calories do still matter, you know.) But don’t let me dissuade you from making these incredible scones. Just save one for yourself, and give the rest away as holiday treats!

A close up picture of one Grain-Free Dark Chocolate Cherry Scones.

Wanna watch a replay of me cooking this recipe live in my kitchen with the boys? Check out my Facebook Live cooking demo below (recorded on 12/12/18):

Let’s make some grain-free dark chocolate cherry scones!

Makes 8 scones / Hands-On Time: 10 minutes / Total Time: 40 minutes

Ingredients:

  • 3 cups (360 grams) blanched almond flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon fine sea salt
  • 4 tablespoons (56.7 grams) butter, as cold as possible (preferably frozen)
  • 2 large pastured eggs
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons (42 grams) honey
  • 1 teaspoon vanilla extract
  • 3 ounces (85 grams) 80+% cacao dark chocolate, cut into bite-size chunks
  • ⅓ cup (40 grams) dried cherries

Equipment:

  • Rimmed baking sheet
  • Parchment Paper
  • Large bowls
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Dough cutter
  • Stainless steel cooling rack

Directions:

Preheat the oven to 350°F with the rack in the middle position, and line a baking sheet with parchment paper. In a large bowl, combine the almond flour, baking soda, and fine sea salt.

The dry ingredients for Grain-Free Dark Chocolate Cherry Scones in a bowl.

Use your hands, two forks, or a pastry cutter to work the pieces of cold butter into the dry ingredients until a crumbly mixture is produced. (Pro-tip: You can also grate the frozen butter before mixing with the dry ingredients.)

A hand working the chilled butter into the dry ingredients.

In a separate bowl, thoroughly whisk together the eggs, apple cider vinegar, honey, and vanilla extract.

A close up of a spoonful of honey being poured into the wet ingredients.

Make a well in the middle of the dry ingredients, and pour the egg mixture into it.

A close up of the wet ingredients being poured into the dried ingredients.

Gently mix with a spatula until a wet, chunky dough forms, and then throw in the chocolate chunks and cherries.

Dried cherries in a measuring cup.

Combine the ingredients with your hands, and form two small balls of dough.

Someone mixing up the batter in a large bowl for grain-free dark chocolate cherry scones.

On a sheet of parchment paper or a nonstick surface, gently flatten the balls with your hands. The rounds of dough should be about ¾-inch thick. (If the dough’s a little too sticky to handle add a little more almond flour or refrigerate it for a half hour to firm it up before proceeding.)

Using a pastry cutter or a sharp knife, cut each round of dough into 4 equal-sized wedges, and arrange all 8 pieces on the parchment-lined baking sheet.

A close up of two hands forming a Grain-Free Dark Chocolate Cherry Scone.

Un-baked Grain-Free Dark Chocolate Cherry Scones on a parchment lined baking sheet.

Bake for 20 to 25 minutes, rotating the tray halfway through. The scones are ready when they’re golden brown, and an inserted toothpick comes out clean. Transfer the scones onto a wire rack to cool before serving.

A Grain-Free Dark Chocolate Cherry Scone resting on a cooling rack.A hand holding up a Grain-Free Dark Chocolate Cherry Scone.

I’m not the only one in the house who fell victim to the charms of these chocolatey scones today.

A young Asian boy is eating a Grain-Free Dark Chocolate Cherry Scone.

If you have leftovers, freeze them! They reheat really well: pop them straight from the freezer into a preheated 325°F oven and bake for 5 minutes or until warmed through.

A plate stacked with Grain-Free Dark Chocolate Cherry Scones.

Wanna watch a replay of me baking these scones on Facebook Live? Check out the video below (recorded on 12/12/18):


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Grain-Free Dark Chocolate Cherry Scones by Michelle Tam https://nomnompaleo.com
Print Recipe
4.86 from 7 votes

Grain-Free Dark Chocolate Cherry Scones

These grain-free dark chocolate cherry scones are one of my favorite baked paleo treats! They're perfect for DIY holiday gifts, too!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Chocolate, Gluten-free, Grain-free, Paleo, Primal, Scones
Servings: 8 scones
Calories: 401kcal
Author: Michelle Tam

Ingredients

  • 3 cups 360 grams blanched almond flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon fine sea salt
  • 4 tablespoons 56.7 grams butter, as cold as possible (preferably frozen)
  • 2 large pastured eggs
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons 42 grams honey
  • 1 teaspoon vanilla extract
  • 3 ounces 85 grams 80+% cacao dark chocolate, cut into bite-size chunks
  • ⅓  cup 40 grams dried cherries
US Customary - Metric

Instructions 

  • Preheat the oven to 350°F with the rack in the middle position, and line a baking sheet with parchment paper. In a large bowl, combine the almond flour, baking soda, and fine sea salt.
  • Use your hands, two forks, or a pastry cutter to work the pieces of cold butter into the dry ingredients until a crumbly mixture is produced. (Pro-tip: You can also grate the frozen butter before mixing with the dry ingredients.)
  • In a separate bowl, thoroughly whisk together the eggs, apple cider vinegar, honey, and vanilla extract.
  • Make a well in the middle of the dry ingredients, and pour the egg mixture into it.
  • Gently mix with a spatula until a wet, chunky dough forms, and then throw in the chocolate chunks and cherries.
  • Combine the ingredients with your hands, and form two small balls of dough.
  • On a sheet of parchment paper or a nonstick surface, gently flatten the balls with your hands. The rounds of dough should be about ¾-inch thick. (If the dough’s a little too sticky to handle add a little more almond flour or refrigerate it for a half hour to firm it up before proceeding.)
  • Using a pastry cutter or a sharp knife, cut each round of dough into 4 equal-sized wedges, and arrange all 8 pieces on the parchment-lined baking sheet.
  • Bake for 20 to 25 minutes, rotating the tray halfway through. The scones are ready when they’re golden brown, and an inserted toothpick comes out clean. Transfer the scones onto a wire rack to cool before serving.

Notes

  • You can use chilled coconut oil or ghee in place of butter!
  • You can freeze extras! They reheat well.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 401kcal | Carbohydrates: 22g | Protein: 12g | Fat: 32g | Fiber: 6g
23

Thrive Market   LunchBots   Real Plans

Reader Interactions

Comments

  1. Lauren says

    December 12, 2020 at 4:41 pm

    5 stars
    These were awesome! Thank you for recipe. I used food processor to make it easier to combine butter and flour.

    Reply
  2. Amy Z says

    December 18, 2020 at 4:41 am

    Would coconut oil work as a substitute for butter?

    Reply
  3. Christine says

    September 17, 2022 at 1:36 am

    5 stars
    Tried this recipe today! It was quick and easy, baked out beautifully, and is such a great treat/snack! I did find that 40g of dried cherries was not enough, or I did not mix/distribute it well. I would make it again, and maybe try different mix-ins! Thank you!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A slice of paleo and Whole30 sausage breakfast casserole on a white plate. Italian Sausage Breakfast Casserole (Whole30, Gluten Free)
  • An overhead shot of Paleo Potstickers and a dipping sauce Paleo Potstickers (Gluten Free, Nut Free)
  • Mango Sago (Coconut Tapioca Pudding)
  • A collage of the cooking steps for Roasted Kabocha Squash Roasted Kabocha Squash

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023