Almond Pistachio Scones

These are the best paleo scones.  I've tried different combination of flours for scones and this is the best.  It travels well, and the almond extract in this recipe just adds a wonderful flavor.  Atzin is not big on breakfast, but he eats these up.  I put them in one of his bento boxes and eats it once he gets to school. 

Ingredients:
1 cup shelled pistachios
3/4 cup almond flour
3 TBS coconut flour
1/4 cup arrowroot starch
1/4 tsp sea salt
2 eggs
1/3 cup maple syrup
1 tsp pure vanilla
1 tsp almond extract
2 TBS coconut oil, melted
1 cup of dried cherries

1. Preheat oven for 350 degrees.
2. Line a baking sheet with parchment paper.
3. Combine dry ingredients (pistachios, almond flour, coconut flour, arrowroot, and sea salt).
4. Add the eggs, maple syrup, vanilla extract, and almond extract. 
5. Slowly add coconut oil.
6. Stir in the dried cherries.
7. Cover and refrigerate for an hour.
8. Dust your hands with arrowroot powder and shape the dough into a 2 inch thick disc.
9. Bake for 20 minutes.
10. Cut the disc into 8 wedges, gently sliding them apart and bake for another 8-10 minutes.