Love is in the air! And so is the irresistible aroma of chocolate – the quintessential Valentine’s Day treat!
The great news is you can indulge a bit in this favorite Valentine’s Day pastime by baking-up your own chocolately-delicious treats like these scrumptious Cherry Chocolate Chip Scones!
These delightful scones are the perfect treat to enjoy with a steamy cup of tea or coffee. The combination of rich chocolate morsels and tangy dried cherries with just a hint of sweet almond flavor makes them a special favorite at Valentine’s, or anytime you’re in the mood for a not-too-sweet, flavorful treat!
Enjoy even more delicious GF baking treats …
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
- 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
- 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.
- In a large bowl, whisk together the eggs, milk, honey and almond extract, until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
Holy YUM! This looks super delicious! 😀
Thanks so much, sweet friend! xoxo
Becky Winkler (A Calculated Whisk) says
These look amazing, Kelly! I am a big fan of any dessert with almond extract in it, and cherries and almonds go so well together. Wish I had one of these right now…
Aww, thanks so much, Becky! You are so kind! Wish you lived nearby so we could share one together! 🙂