Chocolate Chip Scones (Almond Flour)

Chocolate Chip Scones, GFDFIt has been freakishly cold here today as it has in the rest of the country. When it is miserable outside I get this need to bake. It’s the only thing I want to be doing. Last week I ordered, for the first time, from Honeyville. I ordered blanched almond flour. I really needed to see if it was a whole lot better than the almond flour that I make. I thought it was going to be more expensive than it was. There is very little convenience in my kitchen so it is nice to be able to have the almond flour ready. Is it better than mine? It depends on what I’m making. If I were making chocolate chip cookies or my Almond Coconut Cookies I would certainly use my own almond flour. I like the slightly coarser texture. The Honeyville Blanched Almond flour is really fine and powdery as well as lighter in color. I made these Cinnamon Bun Muffins yesterday and they were fabulous. I, of course, used coconut oil in place of the grapeseed oil and used coconut sugar and less of it in place of agave. The muffins were very light in texture. The recipe made 8 muffins and they were all gone in a matter of 2 hours. I now need to figure out a bread recipe that uses almond flour. Anyway, back to the chocolate chip scones. I wanted something today that was only slightly sweet. I think the next time I make these I will use only 1 T of coconut sugar. The sweetness of the chocolate chips should be enough. This recipe made 8 scones and they were absolutely perfect with a cup of green tea on this “cold” Arizona day. These are gluten free, grain free and dairy free. If you could save a couple of these for the following morning they would make a great breakfast. See mom, here is another breakfast without toast! πŸ˜‰

Chocolate Chip Scones

1 1/4 cup blanched almond flour

2 T granulated coconut sugar

1/4 tsp baking soda

1/4 tsp (I used slightly more) sea salt

1 egg

3 T melted coconut oil

1/4 cup Enjoy Life Mini Chocolate Chips

Preheat oven to 350. Line baking sheet with parchment paper. In medium bowl combine first 4 ingredients. Add melted coconut oil and lightly beaten egg. Mix well with a fork. Fold in chocolate chips. Transfer dough to parchment lined baking sheet and form a ball. Press ball down until it is about 1 1/2 thick or about 8 inches in diameter. Cut into 6wedges. Separate the slices evenly on the sheet. Bake for approximately 15 minutes or until the edges are starting to brown slightly and the centers are firm to touch. Let cool to room temperature and serve.

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18 thoughts on “Chocolate Chip Scones (Almond Flour)

  1. Jen Eloff at Splendid low carb has a bake mix(es) using almond flour and flax, and or GF Oat flour/millet…..take a look.
    I have tried it and it is pretty good.
    I even used it with my starter and it was great!
    Jo

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  2. These look really good. I make Elana’s chocolate chip scones from her cookbook Gluten Free Almond Flour. I’m addicted to her cookbook. I’m not a baker so I need these nice short easy recipes like yours. To me good baking shouldn’t be so cumbersome. Looks like you have a winner here.

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    • I think I have got to get her cookbook. Everything I have tried from her blog has been fantastic. If it wasn’t for her I probably wouldn’t have ever tried almond flour. I agree about simplicity in baking. When I see recipes that take hours and hours and have many steps and require the use of a rolling pin, I keep on clicking. No thanks! These were super easy. The kids loved them.

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  3. I’m making these for the second timeβ€”love how simple the recipe is and it’s perfect with a morning cup of coffee! One question: when I press my dough out to only SIX inches around, the dough is only a half-inch high; what’s more important, the thickness or the diameter? Thanks so much!!!

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  4. I just made these and they turned out yummy! Although, I only had carob chips, can’t wait to try them with real chocolate chips! Plus I followed your suggestion of less coconut sugar, I used only 1 tbs and I can honestly say they taste great!

    Thanks a bunch for posting!

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  5. I made these this morning and WOW they are delicious!!! I substituted powdered stevia for coconut sugar. They are wonderful and the whole family liked them, which in and of itself is unbelievable! Thank you, thank you πŸ™‚

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