Cherry Almond Drop Scones

Gluten Free

Makes about 18 scones.

These scones are literally the perfect size for someone striking a balance with their lifestyle.  A typical scone is nearly the size of your hand, but these little fellas are a 3-bite delicacy. And, BONUS, they freeze well!

When I owned a coffee shop, I loved baking scones every morning, and I enjoyed inventing new flavor combos.  Cherry + Almond is a flavor combo loved by the masses, and they look like you picked them up from a fancy-shmancy bakery - glazed, rustic mounds topped with finely chopped almonds!  

Gluten free flour can present a challenge with scones holding together and getting too dry. You won’t find that issue with these cuties!  Scones are more dense than a muffin and flakey like a biscuit. The key to a good scone is getting the goldilocks ratio of wet/dry ingredients, not overworking the dough, and keeping the ingredients cold until it’s popped into a hot oven. 

I make these for dessert, breakfast, or brunch.  When I made the scones recently, my husband said, “I want to take a batch of those to work!” Now, if I wasn’t possessive over my kitchen, I would tell him to follow the recipe and make the damn things himself! 

Phase 3: Maintenance

Why this is a healthy recipe: Homemade treats are just better all the way around versus the scones loaded with preservatives at the store.  These have a low sugar content, cultured dairy, and gluten free flour to minimize its inflammatory effects in the body. Again, they are not near as large as a standard scone, which helps with portion control.

Who does this support: This recipe is considered a Phase 3: Maintenance compliant recipe for my clients. I recommend the scones to anyone looking to simply live a balanced lifestyle and limit the foods that deplete the body’s energy but still enjoy a treat every now and then. 

Who should avoid this recipe: If you have a dairy allergy, blood sugar dysregulation, suspect SIBO or leaky gut, or you are currently trying to bring balance back to the body, you may want to avoid this recipe. 

For this recipe, you will need a large bowl and a small bowl that holds around 2 cups, chef's knife, cutting board, measuring cups and spoons, rubber spatula, pastry cutter, baking sheet, parchment paper, and a large cookie scoop.  

Before getting started, relax your shoulders, take a deep breath, and feel gratitude in your heart.  
Affirmation:  I enjoy the sweetness of life. 

Stay in that heart-centered space while you collect the ingredients:

Ingredients

Gluten Free Flour (Bob’s Red Mill, recommended)

Sugar

Salt

Baking Powder (aluminum free)

Butter (unsalted)

Buttermilk

Egg

Almond Extract

Frozen Cherries

Almonds, Toasted or Roasted

Powdered Sugar

Milk

Preheat your oven to 400 degrees.

Put 3 cups of the gluten free flour, 2 tablespoons of sugar, ¾ tsp sea salt, and 1 tablespoon of baking powder in a large bowl and mix it up.  In a separate smaller bowl, add 1 cup of cold buttermilk, 1 egg, and 1 teaspoon of almond extract and whisk to combine. 

Next, cube 8 tablespoons of cold butter, and place it into the dry ingredients.  Using a pastry cutter, cut the butter into the flour and continue to cut the butter until only pea size butter chunks remain. Then, fold in your buttermilk mixture into the flour mixture.  Do not overmix at this point - simply ensure the liquid is evenly distributed and no dry flour remains.  

Finally, chop 2 cups of frozen cherries to your desired size, and separately, chop ½ cup of roasted almonds.  Set aside 1 tablespoon of the almonds for the topping.  

Dump the chopped cherries and almonds, less 1 tablespoon, into the dough.  Gently fold the dough into itself to evenly distribute the almonds and cherries.  Continue to fold and press the dough onto itself until the dough forms a solid round - you may need to use your hands to gather the dough and form a solid ball.  Again, work quickly to ensure the cherries do not melt and the butter stays cold.  

Using a large cookie scoop, scoop the dough, filling up the scoop, and using the palm of your opposite hand, press the dough into the scoop.  Release the dough onto a baking sheet lined with parchment paper. Depending on the size of your scoop, you should get about 18 scones onto the baking sheet. 

Place the baking sheet with your scones on the center rack of your oven and bake for approximately 20 minutes or until the bottoms are golden brown and the top starts to brown. Allow the scones to cool, but while the scones cool, you can make your glaze.

In a small bowl, combine 1 cup of powdered sugar with 2 tablespoons of whole milk, and ½ teaspoon of almond extract and whisk the mixture until combined and smooth. 

The remaining almonds need to be addressed at this point, and you will need to finely chop the remaining almonds.

Drizzle the glaze over the cooled scones, and sprinkle the finely chopped almonds on the top. 

Now, look at those beauties!  Take a deep breath and send the scones, your kitchen, and your home love.

Well done! Enjoy!

*Please note that I am a certified functional nutritionist, and I am not a doctor nor am I YOUR doctor or dietician.  Always use your intuition, first and foremost, and consult with your health care professionals to determine what is right for you!

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition .By reading this, you acknowledge that you are responsible for your own health decisions.  Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration (FDA)and are not intended to diagnose, treat, prevent or cure any disease.