Almond Flour Cherry Scones sweetened with pure maple syrup are a wholesome feel-good treat. Soft and chewy on the inside and crispy on the inside!
The second he tried my recent Almond Flour Blackberry Scones, my husband suggested I make a cherry version too. BOOM! Done!
We are big fans of scones in my household. From my Carrot Cake Scones to my Apple Scones, we love all of the flavors no matter the season.
These Almond Flour Cherry Scones are made grain-free and refined sugar-free and have the most amazing cherry almond flavor. Hints of cinnamon and vanilla make them extra special.
While the dough is stickier than regular scone dough, I find the recipe to be much easier to make than traditional scones. There is no cutting cold butter into flour, and zero fancy equipment like a pastry cutter necessary. Plus, you can make any size scones you like, and any shape too!
Let’s discuss the simple ingredients for this healthy cherry scone recipe.
Cherry Scone Ingredients:
Almond Flour: Taking the place of regular all-purpose flour, we’re making these gluten-free cherry scones with almond flour. It contributes protein, fiber, and healthy fats to the recipe, with the most amazing texture!
I use Bob’s Red Mill Super Fine Almond Flour, which I find yields the best results in almond flour recipes.
Pure Maple Syrup: The sweetener! I like going with pure maple syrup over refined sweeteners.
Eggs: A couple of eggs help bind the ingredients together and ensure they hold together nicely.
Avocado Oil: For added richness, we add some fat.
Fresh Cherries: The reason we’re all here! We’re building scones around cherries, because they deserve to be swaddled in love. Use fresh sweet cherries for the best results.
Pure Vanilla Extract, Pure Almond Extract and Ground Cinnamon: All three of these ingredients are optional, but I love using all three. Each brings a warm nuance for added flavor, which I love. Vanilla is classic, and the almond flavor and cinnamon both complement the sweet tart cherries.
Baking Powder and Baking Soda: The leavening agents to ensure the scones turn out with the best texture.
Sea Salt: Salt is a big flavor enhancer and makes the scones taste richer.
Optional Glaze:
All we need for a glorious glaze is powdered sugar and water or lemon juice. This is entirely optional, but I love what the glaze brings to this tasty baked good.
Recipe Customizations:
- If you prefer baking with gluten-free all-purpose flour, follow my Vegan Blueberry Scones and use cherries instead of blueberries.
- Add ½ to ⅔ cup of chocolate chips if you love the combination of chocolate and cherries.
- Mix in ⅔ cup of chopped pecans, sliced almonds, walnuts for a nutty crunch.
- Use melted butter or coconut oil instead of avocado oil.
- Mix 1 tablespoon of orange zest or lemon zest into the dough for some citrus flair.
Now that we’ve covered the basic ingredients, let’s bake these tasty grain-free cherry scones!
How to Make Almond Flour Cherry Scones:
Preheat the oven to 350 degrees Fahrenheit, and line a large baking sheet with parchment paper. You can spray the cookie sheet with cooking spray if you don’t have parchment paper.
Mix the eggs, avocado oil, pure maple syrup, vanilla extract, and almond extract together in a mixing bowl.
In a separate bowl, combine the almond flour, baking powder, baking soda, cinnamon, and sea salt (dry ingredients).
Mix the flour mixture into the bowl with the wet ingredients until a thick, sticky dough forms.
Rinse the cherries, remove the stems, pit and chop them into small chunks. If you have a cherry pitter, now is a great time to use it. Transfer the chopped cherries to the bowl with the scone dough and gently fold them in using a rubber spatula.
Turn the scone dough out onto a cutting board and shape it into a large disc.
Use a sharp knife to cut the dough into 8 equal triangles. Note: you can make smaller scones by simply dropping the scone dough onto the baking sheet – there is no need to make scone shapes.
Place scones on the prepared baking sheet. I find it’s easiest to do this by getting a sturdy spatula underneath the dough to lift it off of the cutting board.
The dough will want to come apart, but the great news is it presses together easily, so you can simply reshape it with your hands if need be.
Bake scones on the center rack of the preheated oven for 20 to 22 minutes, or until the outside is golden brown.
To make the optional glaze, combine 1 cup of confectioners’ sweetener in a bowl or measuring cup with 2 tablespoons of water or lemon juice. Mix well, then drizzle over the tops of the scones, and enjoy!
Storage Options:
- Room Temperature: Store scones in an airtight container on the counter for up to 2 days.
- Refrigerator: Refrigerate in a sealed container or a zip lock bag for up to 7 days.
- Freezer: Freeze leftover scones in a large zip lock bag or a freezer bag for up to 3 months.
The next time you’re looking for a cherry treat or a delightful baked good, whip up this easy recipe! The perfect homemade scones for cherry season, they are lovely with your afternoon tea or a cup of coffee for the perfect breakfast treat.
Soft and luscious on the inside and crispy on the outside, I think they have the best texture!
Looking for more scone recipes? Try these gems!
More Scone Recipes:
- Blueberry Almond Flour Scones
- Almond Flour Strawberry Scones
- Vegan Apple Scones
- Keto Lemon Poppy Seed Scones
- Paleo Cranberry Orange Vegan Scones
Enjoy these cherry studded bites of joy!
Almond Flour Cherry Scones
Ingredients
- 2 eggs
- ⅓ cup avocado oil
- ¾ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp almond extract optional
- 5 cups almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon optional
- 1 tsp sea salt
- 1 cup cherries chopped
Optional Powder Sugar Glaze:
- 1 cup powdered sugar
- 2 Tbsp water or lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and line a large baking sheet with parchment paper.
- Mix the eggs, avocado oil, pure maple syrup, vanilla extract, and almond extract together in a mixing bowl.
- In a separate bowl, combine the almond flour, baking powder, baking soda, cinnamon, and sea salt.
- Mix the dry ingredients into the bowl with the wet ingredients until a thick, sticky dough forms.
- Rinse the cherries, remove the stems, pit and chop them into small chunks. Transfer the chopped cherries to the bowl with the scone dough and gently fold them in using a rubber spatula.
- Turn the scone dough out onto a cutting board and shape it into a large disc.
- Use a knife to cut the dough into 8 equal triangles. Note: you can make smaller scones by simply dropping the scone dough onto the baking sheet – there is no need to make scone shapes.
- Transfer each of the dough triangles to the prepared baking sheet. I find it’s easiest to do this by getting a sturdy spatula underneath the dough to lift it off of the cutting board. The dough will want to come apart, but the great news is it presses together easily, so you can simply reshape it with your hands if need be.
- Bake scones on the center rack of the preheated oven for 20 to 22 minutes, or until the outside is golden brown.
- To make the optional glaze, combine 1 cup of confectioners’ sweetener in a bowl or measuring cup with 2 tablespoons of water or lemon juice. Mix well, then drizzle over the scones, and enjoy!
