Beran’s Best Desserts Series Beran Parry Blog Recipes

29 Dec, 2017

Cherry Scones

Mouth-Watering Dark Chocolate Cherry Scones

3 cups blanched almond flour
1½ teaspoons baking soda
½ teaspoon fine low sodium salt
4 tablespoons c0c0nut oil
2 large pastured eggs
2 tablespoons apple cider vinegar
3-5 drops stevia
1 teaspoon vanilla extract
3 ounces of 80+% cacao dark chocolate, cut into bite-size chunks
⅓ cup fresh cherries

Preheat the oven to 350°F with the rack in the middle position, and line a baking sheet with
parchment paper.
In a large bowl, combine the almond flour, baking soda, 0il and fine low sodium salt.
Use your hands or a pastry cutter to work the ingredients until a
crumbly mixture is produced.
In a separate bowl, thoroughly whisk together the eggs, apple cider vinegar, stevia, and vanilla
Make a well in the middle of the dry ingredients, and pour the egg mixture into it.
Gently mix with a spatula until a wet, chunky dough forms, and then throw in the chocolate chunks
and cherries.
Combine the ingredients with your hands, and form two small balls of dough.
On a sheet of parchment paper or a nonstick surface, gently flatten the balls with your hands. The
rounds of dough should be about ¾-inch thick. (If the dough’s a little too sticky to handle,
refrigerate it for a half hour to firm it up before proceeding.)
Using a pastry cutter or a sharp knife, cut each round of dough into 4 equal-sized wedges, and
arrange all 8 pieces on the parchment-lined baking sheet.
Bake for 20 to 25 minutes, rotating the tray halfway through. The scones are ready when they’re
golden brown, and an inserted toothpick comes out clean. Transfer the scones onto a wire rack to
cool before serving.

Watch out for the NEXT dessert!

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