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Cherry Pistachio Scones – paleo recipe
Stav Kogan

Cherry Pistachio Scones

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Servings: 4 servings
Ingredients Method

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
  • 2 eggs
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ⅛ tsp pure almond extract
  • 2 TBSP coconut oil, melted

Method
 

  1. ADD-IN
  2. 1 cup dried cherries Makes 8 scones Preheat your oven to 350°F.
  3. Line a baking sheet with parchment paper.
  4. In a medium-sized bowl, combine the pistachios, almond flour, coconut flour, ¼ cup arrowroot starch, and sea salt.
  5. 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.
  6. Stir in the dried cherries.
  7. 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.
  8. Bake for 20 minutes.
  9. Remove the baking sheet from the oven, and very carefully cut the dough into 8 wedges, gently sliding the wedges apart with the knife.
  10. Bake for an additional 8-10 minutes or until the scones are golden brown and firm to the touch.
  11. 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.

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