Almond Cherry Scones

Almond Cherry Scones

Prep Time: 15 minutes
Bake Time: 20 minutes
Serving Size: Makes 8 scones

These might be my favorite scones of all time.  Scones are so fun and easy to make, they are aesthetically beautiful and for a basic scone, you only need ingredients you probably already have in your panty.  The almond extract and chewy dried cherries give the perfect burst of flavor to these lightly sweetened, crumbly scones.  Don’t skip the almond glaze, it adds an extra layer of almond flavor and enhances the curb appeal!  Cherries are wonderful to bake with because they are low in calories, chock full of fiber and loaded with vitamins C, A, and K.

Pictured are scones made with Whole-Grain Flour Swap, but the recipe works great with the Grain-Free Flour Swap as well.  Try to find unsweetened dried cherries to eliminate any extra sugar and skip them all together if you need to stay in ketosis.

I love one of these for breakfast with a glass of protein powder blended with plant milk to get 30 grams of total protein in my meal for a perfectly balanced macro and nutrient dense breakfast.

Cherry Almond Scones Comparison Chart

Dry Ingredients:
2 cups Flour Swap
½ cup Sugar Swap
½ teaspoon salt
1 tablespoon baking powder (double for Grain-Free Flour Swap)
Wet Ingredients:
½ cup Butter Swap
1 Egg Swap
½ cup unsweetened plant milk
1 teaspoon almond extract
1 tablespoon vanilla extract
Fold-In Ingredients:
½ cup unsweetened dried cherries (coarsely chopped if large)
½ cup slivered or sliced almonds
Glaze Ingredients:
½ cup Powdered Sugar Swap
¼ teaspoon almond extract
½ to 1 tablespoon unsweetened plant milk or hot water (to consistency)

Almond Cherry


Preheat the oven to 400 degrees.  Line a baking tray with parchment paper.

Mix dry ingredients well then add wet ingredients and blend until thick dough consistency is reached.  Allow the dough to rest for 2-3 minutes then knead with your hands 1-2 more minutes until moisture is absorbed.  Fold-in the dried cherries and slivered almonds.  Transfer the dough to the parchment paper lined baking tray.  Press and form the dough into a circle then use a knife to cut into 8 equal pieces.  Spread the pieces apart on the baking tray and sprinkle with a little extra Sugar Swap if desired.  Bake at 400 degrees for 10 minutes then turn down the oven to 350 degrees and bake an additional 8-9 minutes more (10-12 minutes more for Grain-Free) until the tops and edges are golden brown.  Remove from the oven and cool on a rack completely before topping with the glaze.

Mix the glaze ingredients until smooth consistency is reached. Drizzle each scone with glaze and leave your scones out for a couple hours to allow the glaze to harden.  *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. Store covered in the fridge for up to 5 days or freeze for long-term storage.

Almond Cherry
Almond Cherry Scones Nutrition Label

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