• Flip Aguilera

AIP Frosted Cherry Scones

Not only are these AIP Frosted Cherry Scones awesome to look at, but the taste... is wonderful! The texture is lightly crisp on the edges and soft and almost buttery in the middle, thanks to the coconut butter and coconut oil. They also have a light almond flavor (which is optional for strict AIP folks) and are bursting with dried cherries. And to finish them off, I drizzled them with both plain and cherry coconut butter frosting. Perfect with your tea or coffee, delicious as a dessert, and healthy enough to cap off breakfast or brunch! So, make mom proud and show off your baking expertise with a fresh tray of scones to share with her this weekend!

Serves: 8

Here's What You Need...


  • 1 cup coconut flour

  • ½ cup coconut sugar

  • 4 tablespoons arrowroot flour

  • 1 teaspoon baking soda

  • 1 teaspoon cream of tartar

  • ¼ teaspoon sea salt

  • 6 tablespoons coconut oil (solid)

  • ½ cup coconut butter, melted

  • ¼ cup unsweetened applesauce

  • 1 teaspoon almond extract (omit for AIP)

  • 1 collagen (1 tablespoon gelatin + 4 tablespoons water)

  • 2 teaspoons apple cider vinegar

  • ½ cup unsweetened dried cherries, chopped

For the Cherry Frosting:

  • 2-3 tablespoons melted coconut butter

  • 1 tablespoon cherry juice

  • ½ teaspoon melted coconut oil

  • ¼ teaspoon beetroot powder

For the Coconut Frosting:

  • 2-3 tablespoons melted coconut butter

  • ½ teaspoon melted coconut oil


  1. Preheat oven to 350 degrees.

  2. Whisk together dry ingredients in a large bowl. Cut in coconut oil with a pastry cutter or fork until it's the size of small peas and well incorporated.

  3. Stir in the coconut butter, applesauce, and almond extract.

  4. In a small saucepan, put 4 tablespoons of water and sprinkle 1 tablespoon of gelatin on top. Let sit for a minute, then heat on medium/low heat and whisk constantly until the mixture is really foamy.

  5. Stir in the foamy gelatin "egg" into the scone mixture, then add the apple cider vinegar and stir.

  6. Add in the dried cherries last, stirring gently until you have a crumbly, soft dough.

  7. Form scones into triangles (I made 8) and bake on a parchment-lined baking sheet for 15-18 minutes, until edges are golden brown. Let cool.

  8. For the frostings, use two small bowls. In one bowl, combine the ingredients for the cherry frosting. If mixture is too thin, add extra coconut butter. If too thick, add a bit more coconut oil or cherry juice. In the other bowl, stir together the coconut frosting. Add extra coconut butter to thicken or coconut oil to thin it out.

  9. Using a sandwich bag, a piping bag, or a knife, drizzle each frosting over top the cooled scones. Store scones covered in fridge or freezer.


~For the frostings - the measurements are an estimate, since I kept adding coconut butter and coconut oil until I was happy with the consistency. So, you might need more or less coconut butter/coconut oil depending on how thick or thin you want them. Just play around with them and have fun!

#AIP #breakfast #Cherryhealthy #delicious #recipe #mind #body #holistic #health #life #coach #nutrition #Recipe


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