I have a new favorite scone recipe. Wanna know what it is? Yep, it’s this one! The texture of these scones is spot-on, and the pistachios give them an extra layer of flavor. Then you bite into a tart cherry! Oh my! I really need a cup of coffee and one of these bad boys right now.
DRY INGREDIENTS
1 cup shelled pistachios, coarsely chopped
¾ cup almond flour
3 TBSP coconut flour, sifted
¼ cup arrowroot starch + 1 TBSP for dusting
¼ tsp sea salt
WET INGREDIENTS
2 eggs
1/3 cup pure maple syrup
1 tsp pure vanilla extract
⅛ tsp pure almond extract
2 TBSP coconut oil, melted
ADD-IN
1 cup dried cherries
Makes 8 scones
Preheat your oven to 350°F.
Line a baking sheet with parchment paper.
In a medium-sized bowl, combine the pistachios, almond flour, coconut flour, ¼ cup arrowroot starch, and sea salt.
Add the eggs, maple syrup, vanilla extract, and almond extract, and blend the ingredients with a hand mixer.
Slowly add the coconut oil, and mix well.
Stir in the dried cherries.
Cover and refrigerate the dough for 1 hour.
Spoon the dough onto the baking sheet. Dust your hands with 1 TBSP arrowroot starch, and shape the dough into a 2-inch-thick disc.
Bake for 20 minutes.
Remove the baking sheet from the oven, and very carefully cut the dough into 8 wedges, gently sliding the wedges apart with the knife. Bake for an additional 8-10 minutes or until the scones are golden brown and firm to the touch.
Let the scones cool completely on the baking sheet placed on a wire rack.
Store the scones in an airtight container, or freeze them until ready to eat.
