Grain-Free Cherry Scones (Sugar-Free)

Preheat oven to 450°F. Take a baking sheet and line it with a nonstick pad, place aside.

In a mixing bowl, whisk blanched almond flour, tapioca flour, coconut flour, stevia, baking powder, and sea salt. Place aside.

In another mixing bowl, whisk egg, and stir in thecoconut milk and coconut oil. Add wet ingredients (egg, milk, and oil) and dry ingredients (flours, etc.) and stir to combine. Scrape down the sides and bottom of the bowl to make sure you get everything.

Fold in cherries gently. Try to avoid squashing them or releasing too much of the juices.

Use an ice cream scoop or 1/4 measuring cup to portion the dough. Put your scoops of dough onto the prepared baking sheet. Press down slightly to flatten.

Bake for 14–16 minutes until you see the edges turn golden and the tops look matte. Remove from oven and allow to cool for 10–15 minutes before moving to a rack to cool completely.