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  1. Preheat oven to 400 degrees.
  2. Boil one cup of water and pour over cherries. Set aside.
  3. In a medium sized bowl, whisk together the flour, baking powder and Celtic Sea Salt®.
  4. Using a pastry cutter, cut in the ghee* or butter until the mixture resembles coarse meal.
  5. Add almonds.
  6. Drain cherries and add to the mixture. Mix well.
  7. Combine the egg, milk, and stevia**, then add.
  8. Stir until dough begins to hold together.
  9. Turn out onto lightly floured surface and knead 6-8 times.
  10. Roll dough to a thickness of 1 inch.
  11. Cut into shapes with a 2-inch cookie or biscuit cutter.
  12. Place the scones on the prepared baking sheet and bake for 15 minutes or until just beginning to brown.
  13. Transfer to a wire rack to cool.

*Ghee is wonderful to bake with but is semi-solid at room temperature. In order to make scones, refrigerate the ¾ cup ghee for 4 hours before making this recipe, or use cold butter instead.

**Fifteen drops of stevia produces a very lightly sweet scone; add up to 45 drops for sweeter scones.

~ Makes 12 servings.

Recipe created by Sabrina Marie Thomas