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Trim Healthy Mama S Cherry Pecan Scones

Ingredients

  • 1 C THM Baking Blend
  • 1 C Almond Flour
  • 1 T Baking Powder
  • 1/2 t Baking Soda
  • 1/3 C Sweetener, I used Swerve granular
  • 4 T Butter, cut up
  • 1/2 C Heavy Cream
  • 1 t Extracts of choice
  • 2 T Baobab Powder
  • 1/3 C Gentle Sweet
  • 1 t Extracts
  • 1-2 T Unsweetened Almond Milk
  • 1 C Coarsely Chopped Cherries
  • 1/2 C Chopped Pecans
  • 3 Eggs
  • 1/2 t Salt

Instructions

  • Put in your food processor: Baking blend, almond flour, 1/3 c swerve, baking powder, baking soda, salt, and baobab. Mix until combined.
  • Add butter to food processor and pulse until combined.
  • Mix together heavy cream, eggs and extract.
  • Add heavy cream mix to the food processor along with the cherries and pecans. Pulse until just combined.
  • Dump onto your parchment lined baking sheet. Form into a circle about 1 inch thick. If you wet your hands lightly, it will be easier. Carefully cut into wedges.
  • Store in your freezer while your oven preheats to 400 degrees.
  • Bake at 400 degrees for 15 minutes. Remove from the oven and carefully separate them. The insides will be moist. I used a pie server to separate mine. Bake for 5 more minutes.
  • Remove from oven and put back into the circle. I do this to make it easier to drizzle the icing on.
  • Mix together the gentle sweet, extract, and almond milk. Drizzle onto the baked scones.
  • Serve warm.