Cherry Chocolate Chip Scones

Ingredients

• 2 3/4 cup blanched almond flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 Tbsp cold unsalted butter (or palm shortening)
• 2 large eggs
• 2 Tbsp coconut milk (or milk of your choice)
• 2 tsp honey
• 1/2 tsp pure almond extract
• 1/3 cup dried cherries
• 2 Tbsp dairy-free mini chocolate chips
• Optional: Coconut sugar or maple sugar for sprinkling on top

Instructions

1. In a food processor, combine the almond flour, baking soda and salt. Pulse in the butter (or palm shortening), until it's well incorporated. If you don't have a food processor, use a pastry cutter| (or two knifes) to cut the butter (or shortening) into the flour.
2. In a large bowl, whisk together the eggs, milk, honey and almond extract, until well combined.
3. Using a spoon, stir the dry mixture into the wet mixture, until thoroughly combined. Then, fold in the dried cherries and chocolate chips. Place dough in fridge to cool about 10-15 minutes.
4. Preheat oven to 350°F while dough is chilling. Line a baking sheet with parchment paper; set aside. Sprinkle your work surface with a handful blanched almond flour. Melt a teaspoon of butter or coconut oil for brushing the tops of the scones.
5. Once dough is chilled, gather it together in a ball and place it on the floured surface. Shape the dough into a square about six-inches in diameter and one inch thick, then cut it in half twice to form four small squares. Next, cut each of the four small squares in half diagonally to form eight small triangles.
6. Brush the tops of the scones with a little melted butter or coconut oil. Sprinkle tops with a little coconut sugar or maple sugar, if desired.
7. Using a spatula, gently place each scone onto the prepared baking sheet. Bake about 15-18 minutes, until scones are lightly golden brown along the edges. Serve warm with your favorite herbal or green tea.