Grain-Free Dark Chocolate Cherry Scones by Michelle Tam https://nomnompaleo.com
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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
Author: Michelle Tam

Ingredients

  • 3 cups 360 grams blanched almond flour
  • 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

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.
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