Low Carb Cherry Almond Scones
These scones are a morning win: crisp edges, tender crumb, bright pockets of cherry, and a silky almond cream-cheese glaze. They’re low carb without feeling like it—rich with butter and almond flour, with coconut flour doing the heavy lifting for structure. I make a batch when I want a show-stopping breakfast or a portable treat for the week.
There’s practical prep here: chilling the dough, a short run in the freezer, and a quick bake. Follow the steps, and the texture and color will come through every time. The glaze and toasted almonds finish them so they look as good as they taste.
I test recipes with a busy schedule in mind, and this one stands up to being made ahead and reheated. If you like a delicate, slightly crumbly scone with a sweet-tart cherry note, you’ll find this one reliable.
What Goes In
Ingredients
- 1/4 cup coconut flour, divided — absorbs moisture and firms the dough; divided so you can add a bit later for texture control.
- 1/4 cup almond flour — the base for the scone’s tender, low-carb crumb.
- 2 teaspoons baking powder — provides lift for light, slightly risen scones.
- 1/4 teaspoon salt — balances sweetness and highlights flavors.
- 6 tablespoons butter, unsalted (super cold) — cold butter creates flaky pockets; keep it chilled until cutting into the flour.
- 2 eggs, large — bind and enrich the dough.
- 1/3 cup heavy whipping cream — adds fat and tenderness to the dough.
- 1 teaspoon almond extract — gives the scones their almond-forward note; a little goes a long way.
- 3/4 cup cherries, pitted and diced — fresh or thawed frozen cherries add sweetness and color; dice small so they fold in easily.
- 1/4 cup sliced almonds — split into halves: some to bake on top, some to finish after glazing for crunch and visual contrast.
- 2 ounce cream cheese (at room temperature) — for the glaze; room temperature ensures a smooth frosting.
- 2 tablespoons butter, unsalted (at room temperature) — helps create a spreadable, silky glaze.
- 1/2 cup powdered sugar alternative (Swerve) — sweetens the glaze without sugar.
- 1/4 teaspoon almond extract — folded into the glaze to echo the almond flavor in the scones.
Make Low Carb Cherry Almond Scones: A Simple Method
- Pit and dice 3/4 cup cherries; set aside. Line a baking sheet with parchment paper and set aside.
- Measure 1/4 cup coconut flour and divide it into two equal portions (2 tablespoons + 2 tablespoons). Set one 2-tablespoon portion aside. In a large bowl whisk together the remaining 2 tablespoons coconut flour, 1/4 cup almond flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a small bowl whisk together 2 large eggs, 1/3 cup heavy whipping cream, and 1 teaspoon almond extract.
- Cut 6 tablespoons super-cold unsalted butter into small cubes. Add the butter to the flour mixture and work it in with a pastry blender (or your fingertips or two forks) until the mixture resembles a coarse meal with pea-sized butter pieces.
- Pour the egg-and-cream mixture into the flour-butter mixture and stir with a fork until just blended; the dough will be wet.
- Sprinkle the reserved 2 tablespoons coconut flour over the dough and gently mix to combine. Let the dough sit about 5 minutes so the coconut flour can absorb some liquid.
- Gently fold the diced cherries into the dough, taking care not to overmix (overmixing can discolor the dough).
- Put the bowl of dough in the freezer for 20–25 minutes.
- While the dough chills, divide the 1/4 cup sliced almonds into two equal portions (about 2 tablespoons each); set one portion aside to top before baking and the other to use after glazing.
- Remove the dough from the freezer and transfer it onto a sheet of parchment. Shape the dough into a rectangle about 4″ x 8″. Use a pizza cutter to cut the rectangle into 10 roughly equal pieces. Gently reshape each piece into a scone and transfer them to the prepared baking sheet. Sprinkle the reserved 2 tablespoons sliced almonds over the tops of the scones. Return the baking sheet to the freezer for at least 20 minutes. Preheat the oven to 425°F while the scones are freezing.
- Remove the baking sheet from the freezer and bake the scones for about 20 minutes, or until set and lightly golden brown.
- Remove the scones from the oven and let them cool completely on the baking sheet or a wire rack.
- Make the cream cheese frosting glaze: in a medium bowl, beat 2 ounces room-temperature cream cheese and 2 tablespoons room-temperature unsalted butter with an electric hand mixer until smooth. Add 1/2 cup powdered sugar alternative (Swerve) and 1/4 teaspoon almond extract, and beat until the glaze is smooth. Transfer the glaze to a piping bag or use a spoon.
- Pipe or spoon the cream cheese glaze onto the cooled scones, then sprinkle the remaining 2 tablespoons sliced almonds over the glaze.
Why It’s My Go-To
First, the texture. The almond flour keeps the scones tender while the coconut flour adds structure without a gummy feel when used correctly. Cold butter creates those slight, flaky layers I want in a scone. The cherries cut through the richness and keep each bite lively.
Second, reliability. The method—mix dry, cut in butter, add wet, chill—works every time. The quick chill steps are non-negotiable for maintaining texture, and the split coconut flour trick prevents over-dry dough. For busy mornings, I can make these ahead and keep them in the freezer, pulling a few out as needed.
Flavor-Forward Alternatives
- Swap extracts: try vanilla extract in place of almond extract if you prefer a subtler nut note.
- Different fruit: replace cherries with the same volume of blueberries or chopped strawberries when in season; adjust dice size so the fruit folds in easily.
- Nut swap: use chopped pecans or walnuts in place of sliced almonds for a different crunch profile.
- Glaze variation: fold a teaspoon of lemon zest into the glaze for a bright citrus finish.
Equipment & Tools
- Mixing bowls — one large for the dry mix and one small for wet ingredients.
- Pastry blender (or two forks/fingertips) — to cut the butter into the flour.
- Electric hand mixer — for a smooth cream-cheese glaze.
- Sheet pan and parchment paper — for even baking and easy cleanup.
- Pizza cutter or sharp knife — to divide the dough cleanly into pieces.
- Wire rack — to cool the scones without steaming the bottoms.
- Freezer-safe surface or tray — the dough and pan need a short freeze before baking.
Common Errors (and Fixes)
- Dry, crumbly dough: that usually means the coconut flour absorbed too much or the dough sat too long before adding the reserved coconut flour. Fix: follow the timed rest after sprinkling the reserved 2 tablespoons so it hydrates properly; don’t add extra liquid.
- Scones spread too much in the oven: ensure your butter is super cold and that the dough gets the freezer time specified. If your kitchen is warm, chill longer before baking.
- Soggy fruit pockets: overly wet or large pieces of fruit can create pockets of moisture. Dice cherries small and pat any thawed fruit dry before folding in.
- Glaze breaks/runny glaze: make sure the cream cheese and butter are truly room temperature and beat until smooth. If it still seems thin, chill briefly to firm it before piping.
Seasonal Twists
Late spring and summer are perfect for swapping cherries for berries. In autumn, fold in a pinch of cinnamon and swap the cherries for chopped dried cranberries (rehydrated briefly if needed). Holiday versions can include a splash of orange extract in the glaze and a scattering of finely chopped toasted nuts for extra warmth.
What I Learned Testing
Two small changes made a big difference. First: dividing the coconut flour and adding a bit later prevents the dough from becoming dry and crumbly. Coconut flour is thirsty; giving it time to bloom after initial mixing keeps moisture in the right place. Second: the short freezer bursts are critical. They let the butter firm back up and the dough hold shape, which keeps the scones from spreading and keeps the texture flaky.
I also learned to measure ingredients carefully—low-carb flours behave differently than wheat flour, so technique matters more than speed here. Gentle handling when folding in cherries preserves color and avoids muddying the dough.
Low Carb Cherry Almond Scones Q&A
Can I use frozen cherries?
Yes—thaw and drain them well, then pat dry before dicing. Excess moisture from frozen fruit can make the dough too wet and affect texture.
Can I make these dairy-free?
This recipe relies on butter and cream for texture and taste. Substituting will change the structure and mouthfeel. If you need dairy-free, experiment with cold coconut oil for the butter and a neutral non-dairy cream, but expect a different result.
Do I have to use Swerve?
Swerve is the powdered sugar alternative used here. If you prefer regular powdered sugar, you can substitute by weight, but keep in mind it will add sugar and carbs.
Can I freeze the scones?
Yes. Freeze unglazed scones in a single layer until solid, then transfer to a freezer bag. Thaw, then bake briefly if you want to refresh, or thaw and glaze at room temperature.
Serve & Enjoy
These scones are best served slightly warm or at room temperature with the glaze set. They pair well with a cup of strong coffee or a milky tea. For a brunch, arrange them on a platter with fresh cherries and extra toasted almonds for visual impact.
To reheat: pop a scone in a 325°F oven for 5–7 minutes to warm through if frozen or refrigerated; avoid microwaving, which can make the texture gummy. If you’ve stored them unglazed, add the glaze after reheating so it stays fresh and shiny.
Make a batch, freeze half, and go back to them on busy mornings. Once you get the timing for chilling and freezing down, these become a reliable, special-occasion treat that’s low on carbs and high on satisfaction.
Low Carb Cherry Almond Scones
Ingredients
Equipment
Method
- Pit and dice 3/4 cup cherries; set aside. Line a baking sheet with parchment paper and set aside.
- Measure 1/4 cup coconut flour and divide it into two equal portions (2 tablespoons + 2 tablespoons). Set one 2-tablespoon portion aside. In a large bowl whisk together the remaining 2 tablespoons coconut flour, 1/4 cup almond flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a small bowl whisk together 2 large eggs, 1/3 cup heavy whipping cream, and 1 teaspoon almond extract.
- Cut 6 tablespoons super-cold unsalted butter into small cubes. Add the butter to the flour mixture and work it in with a pastry blender (or your fingertips or two forks) until the mixture resembles a coarse meal with pea-sized butter pieces.
- Pour the egg-and-cream mixture into the flour-butter mixture and stir with a fork until just blended; the dough will be wet.
- Sprinkle the reserved 2 tablespoons coconut flour over the dough and gently mix to combine. Let the dough sit about 5 minutes so the coconut flour can absorb some liquid.
- Gently fold the diced cherries into the dough, taking care not to overmix (overmixing can discolor the dough).
- Put the bowl of dough in the freezer for 20–25 minutes.
- While the dough chills, divide the 1/4 cup sliced almonds into two equal portions (about 2 tablespoons each); set one portion aside to top before baking and the other to use after glazing.
- Remove the dough from the freezer and transfer it onto a sheet of parchment. Shape the dough into a rectangle about 4" x 8". Use a pizza cutter to cut the rectangle into 10 roughly equal pieces. Gently reshape each piece into a scone and transfer them to the prepared baking sheet. Sprinkle the reserved 2 tablespoons sliced almonds over the tops of the scones. Return the baking sheet to the freezer for at least 20 minutes. Preheat the oven to 425°F while the scones are freezing.
- Remove the baking sheet from the freezer and bake the scones for about 20 minutes, or until set and lightly golden brown.
- Remove the scones from the oven and let them cool completely on the baking sheet or a wire rack.
- Make the cream cheese frosting glaze: in a medium bowl, beat 2 ounces room-temperature cream cheese and 2 tablespoons room-temperature unsalted butter with an electric hand mixer until smooth. Add 1/2 cup powdered sugar alternative (Swerve) and 1/4 teaspoon almond extract, and beat until the glaze is smooth. Transfer the glaze to a piping bag or use a spoon.
- Pipe or spoon the cream cheese glaze onto the cooled scones, then sprinkle the remaining 2 tablespoons sliced almonds over the glaze.
Notes
You can substitute dried cherries or frozen for fresh.
