Scones, scones, scones. Now, these TRULY get a bad rap. As one of my recipe testers said, “Aren’t scones supposed to be dry?” No! They aren’t! Okay, well, maybe they are meant to be kinda dry… but, that shouldn’t be the case! I am taking a stand against dry scones and pressing onward with the Moist Scone Movement.
“I dreamed a dream where my children lived in a world where you don’t need 16 ounces of liquid to wash down one scone.” -Dr. M. L. Sconey Jr.
I actually got this scone idea while having lunch in DC with Elizabeth. We ate at Room 11 – an amazingly cute, hip & quaint Columbia Heights cafe with a great little lunch menu. They sell beautifully-displayed freshly-baked (non-paleo) goodies on glass cake stands and I couldn’t decide between a cherry & almond scone or a hot-out-of-the-oven chocolate chip cookie. Clearly, I’m not crazy, so, Elizabeth & I both chose the cookie. Cookie > Scone. Every. Time.
After devouring that warm, gooey cookie, I vowed to make paleo cherry & almond scones at home. So, right after lunch, Elizabeth & I go shopping at Trader Joes and LO & BEHOLD: dried tart montmorency cherries that are basically BEGGING to be baked into a scone. Score! I decided to make miniature triangle-shaped scones for portion control, otherwise, I’ll eat the whole scone… whether they’re bite size or as big as my face. Feel free to make them bigger (or smaller!), though, you may need to adjust bake times. I love their tiny shape as they’re great with coffee or tea, slathered with butter/ghee, or simply eaten alone! My non-paleo family members gave these a thumbs up, so, that says everything for me! Enjoy!
- ¼ cup butter, ghee OR coconut oil, melted
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp honey
- 1 egg
- ½ tsp vanilla extract
- ¼ tsp almond extract (opt)
- 1 scant tsp cinnamon
- ½ tsp baking soda
- ¼ tsp sea salt
- Zest of ½ a lemon
- 1 tbsp lemon juice
- ¼ cup dried montmorency cherries, roughly chopped
- ¼ cup chopped almonds
- Coconut sugar
- Sliced almonds
- Preheat oven to 350
- Line a sheet tray with parchment paper.
- Whisk dry ingredients together.
- Mix wet ingredients together in a separate bowl.
- Whisk wet into dry ingredients to form batter.
- Drop batter in tablespoons onto parchment lined tray and form into small triangles to make mini scones.
- Feel free to top with coconut sugar and garnish with a sliced almond.
- Bake for 10-12 minutes until lightly browned around edges.