Tender Cherry Almond Scones made with fresh cherries! These scones are low carb, gluten-free and topped with a delicious sugar free cream cheese glaze! One scone is approximately 7 carbs and will fill you up for hours!
Oh, boy! Whether you follow a low carb diet or not, these scones NEED to be on your baking list! You’re going to love the rich buttery flavor that cuts through the almond and coconut flours, and the the cream cheese icing on top is scrumptious!
Traditional scones made with all-purpose flour are so easy to makeI You pretty much just mix the ingredients and bake! On the other hand, low-carb baking is a little trickier, and can be unforgiving if your ingredients don’t meld together well. I learn a new technique each time I experiment with flour alternatives.
Lately, the two flours that I gravitate towards are coconut and almond. I can easily find both at my local grocery store. In fact, the last bag of coconut flour I picked up was from Target, so more main stream stores are bringing it to their shelves.
For low-carb baking, particularly when incorporating coconut flour, it’s important to pay close attention to the ratios of liquid to flour so that you end up with a nice soft dough.
Unlike almond flour, coconut soaks up liquid ingredients like a sponge, which is why recipes that call for only coconut flour includes lots of eggs to help bind the ingredients! You’ll always need a little more wet ingredients when you bake with coconut flour.
I wanted to make sure this scone recipe didn’t have an eggy taste, so I use both coconut and almond flours, which keeps the ingredient list similar to a all-purpose flour scone recipe, but healthier.
Coconut flour has a nice dose of fiber (10 grams per 1/4 cup), which is one tasty way to keep your belly satisfied longer! Almond flour is pretty awesome for the punch of protein and healthy fats (14 grams per 1/4 cup). Using both flours together can be a nutritional powerhouse!
Did you see my Instagram photo of the first batch of the scones that I made? They spread out like pancakes! lol They tasted good, but I was disappointed that they didn’t hold together like a scone should!
The way to keep the dough from spreading is to keep the ingredients super cold! There is plenty of butter in this recipe (GOOD fats!), so there will be two different times that you will need to freeze the dough for about 20 minutes each time. Don’t skip that step otherwise your scones will look like pancakes!
I estimate each scone at 7 carbs. Hope you love these cherry almond scones as much as I do! I tried to keep these all to myself, but Alan liked them as well, so I had to share 🙂
Low Carb Cherry Almond Scones
This gluten free tender low cab cherry almond scones are a delicious addition to a brunch menu.
- 1/4 cup coconut flour, divided
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter, unsalted (super cold)
- 2 eggs, large
- 1/3 cup heavy whipping cream
- 1 teaspoon almond extract
- 3/4 cup cherries, pitted and diced
- 1/4 cup sliced almonds
- Cream Cheese Frosting Glaze
- 2 ounce cream cheese at room temperature
- 2 tablespoons butter, unsalted at room temperature
- 1/2 cup powdered sugar alternative (Swerve)
- 1/4 teaspoon almond extract
Prepare cherries and set aside. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl whisk together 2 tablespoons of coconut flour, almond flour, baking powder, and salt.
In a small bowl whisk together eggs, whipping cream, and almond extract.
Cut the butter into small cubes and work into the flour mix with a pastry blender (your hands or two forks) until ingredients form a course meal. .
Add the egg mix and stir with a fork until ingredients are blended (dough will be wet). Sprinkle with remaining 2 tablespoons of coconut flour and mix into dough. Let the ingredients sit while the coconut flour absorbs some of the liquid.
Gently fold in the cherries (over mixing will color the dough gray).
Put the bowl with the dough in the freezer for 20-25 minutes.
Remove dough and place it on a sheet of parchment paper. Form the dough into a rectangular shape (about 4" x 8"). With a pizza cutter cut into 10 squares. Gently shape each scone and place on prepared baking sheet. Place baking sheet in the freezer for at least 20 minutes and preheat the oven to 425 degrees.
Remove baking sheet from the freezer and bake for about 20 minutes or until set and lightly golden brown. Remove from oven and let cool completely.
Cream Cheese Frosting Glaze
Combine cream cheese, butter, powder sugar alternative (Swerve), and almond extract in a medium bowl with an electric hand mixer. Mix until smooth. Place in a piping bag.
To assemble sprinkle almonds on each scone. Top with frosting glaze and add additional almonds.
You can substitute dried cherries or frozen for fresh.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 77mgSodium: 252mgCarbohydrates: 7gFiber: 1gSugar: 13gProtein: 4g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Whoa! These are gorgeous and so yummy looking! I love that these are gluten free. Coconut flour is one of my favorites to bake with. The combo of coconut and almond flour is a winner. Both lightly sweet and full of flavor.
I love that these are low carb, they looks so delicious!
Bintu - recipes from a pantry
Great idea to make these with coconut flour and the addition of Cherries will make them super delicious too
Dannii @ Hungry Healthy Happy
I have never had much luck with baking with coconut flour, so I will have to give this a try. I love cherries in desserts.
Sara | Belly Rumbles
Your first batch may have spread out like pancakes but these babies look absolutely delightful. BTW love your tip of extra liquid when using coconut flour, I’ve only just started experimenting and playing with it, as i tend to gravitate towards almond.
They look superb, shame cherry season is over here, what we had left on our trees has no long gone to the starlings 🙁 I am definitely a baking numpty so I feel your pain on your failed attempt, I reckon I have something like a 20% success rate when baking… I think I get frustrated at not being able to taste as I cook and loose interest 😉
Dorothy at Shockingly Delicious
These look great! Sharing with a low-carb friend.
Hi, Fab blog! Love the pictures too!! I am still in the very early stages – 5 months old. Just making efforts to link in with fellow bloggers to improve our followers and get the word out there for us both. I would appreciate you having a peek at my blog, as I have published several posts. Feel free to like, comment, follow or just take a peek. Thank you 🙂
Karen (Back Road Journal)
Fresh cherries are such a nice summer treat, I bet your scones disappeared quickly.