Low Carb Cherry Almond Scones

1. Prepare cherries and set aside. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl whisk together 2 tablespoons of coconut flour, almond flour, baking powder, and salt.
3. In a small bowl whisk together eggs, whipping cream, and almond extract.
4. Cut the butter into small cubes and work into the flour mix with a pastry blender (your hands or two forks) until ingredients form a course meal. .
5. Add the egg mix and stir with a fork until ingredients are blended (dough will be wet). Sprinkle with remaining 2 tablespoons of coconut flour and mix into dough. Let the ingredients sit while the coconut flour absorbs some of the liquid.
6. Gently fold in the cherries (over mixing will color the dough gray).
7. Put the bowl with the dough in the freezer for 20-25 minutes.
8. Remove dough and place it on a sheet of parchment paper. Form the dough into a rectangular shape (about 4" x 8"). With a pizza cutter cut into 10 squares. Gently shape each scone and place on prepared baking sheet. Place baking sheet in the freezer for at least 20 minutes and preheat the oven to 425 degrees.
9. Remove baking sheet from the freezer and bake for about 20 minutes or until set and lightly golden brown. Remove from oven and let cool completely.

Cream Cheese Frosting Glaze

1. Combine cream cheese, butter, powder sugar alternative (Swerve), and almond extract in a medium bowl with an electric hand mixer. Mix until smooth. Place in a piping bag.
2. To assemble sprinkle almonds on each scone. Top with frosting glaze and add additional almonds.