Paleo Cherry Lemon Scones
Ingredients
- Original recipe inspiration is from cookeatpaleo.com I made a few modifications.
- 3 cups almond flour
- 1 tsp baking powder
- ⅛ tsp sea salt
- zest of 1 lemon
- 2 eggs
- 2 tbsp honey
- 1 tsp vanilla
- juice of 1 lemon approximately 2 tbsp juice
- ¾ cup cherries chopped in half
Instructions
- In a large bowl mix the flour, baking powder, salt and zest. Next, make a spot in the middle of the dry ingredients and add the wet ingredients. Start in the center with the wet ingredients and mix in with the dry ingredients until the dough is uniformly combined. Next, fold in the cherries.
- Preheat your oven to 325 and line a baking sheet with parchment paper. Using a large spoon or ice cream scoop drop the dough onto the baking sheet and flatten the tops with your hands.
- Bake for 20 minutes or until the edges begin to brown. After they have cooled, refrigerate these scones and reheat in the oven to serve.
Notes
**Cooks Note, as cherries were not in season when I made these, I used frozen cherries. Because they add extra moisture, if using frozen fruit, add an extra heaping tbsp. of almond flour to help with the extra liquid in the batter.