Chocolate Cherry Almond Flour Scones

Since I just wrote a blog about the super powers of chocolate I have to add this delicious recipe for gluten free scones using Chocolates El Rey Gran Saman Discos. 

I first had the immense pleasure of tasting these scones on a road trip from New Orleans back to Austin. If you have ever made that 8 hour trek across I10 you know there is nowhere to stop for a good meal. So my boyfriend's super talented (and prepared!) sister had baked these for the drive. Needless to say all 8 scones were gone by the time we got back to Austin. Probably not the best "meal" but I felt a lot better about it than stopping at a fast food joint for a heart attach in a bag.

Post Script: I use chocolate and cherries here but you can really throw anything in that suits your fancy. I also like to use blueberries, strawberries, coconut, orange or lemon zest, ginger.. you get the point. 

Preheat Oven to 350 F
INGREDIENTS:

• 2. 5 Cups Almond Flour
• 1 tsp Baking Soda
  
• 1/4 tsp Salt
  
• 1 tsp Apple Cider Vinegar
  
• 1 Egg
  
• 1/4 Raw Honey or Maple Syrup
  
• 1 tsp Vanilla
  
• 1 Cup El Rey Gran Saman Discos, chopped
  
• 1 Cup Fresh or Frozen Cherries, pitted and thawed

INSTRUCTIONS:

• Combine the almond flour, baking soda and salt in a large mixing bowl. 
  
• In a separate small bowl mix the ACV, egg, honey and vanilla. 
  
• Pour the liquid mixture into the big mixing bowl with the dry ingredients and combine. 
  
• Once thoroughly mixed, add the chocolate and cherries. I like to gently mix them in evenly with my hands. (They're gonna get dirty anyways!) Combine everything into one big dough ball.
  
• Place the entire dough ball on a lined cookie sheet and use your fingers to pat in out into a circle about 1 inch thick. (Wash your hands now :)
  
• With a large knife, cut the circle into eighths and put in the oven to bake. 
  

BAKE at 350 F for 15 minutes

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