This recipe is adapted directly from my favorite baking site, gluten-free fix. I’ve only tweaked it a little, but I use it so often that it has become second nature. Whenever I make any on a weekday, all 16-18 are gone by the evening!!!
You can leave the chocolate chips out, if you would like. Just treat them like plain scones and use some fruit spread or coconut butter. You can also use maple syrup as the sweetener for maple scones. These are extremely versatile and great with any breakfast food.
Ingredients
1/2 cup grapeseed oil, butter or coconut oil, melted (or any combination of these)
1/4 cup coconut palm sugar
4 eggs
1 Tbsp. vanilla extract
1/4 tsp. ground cinnamon
1 3/4 cup almond flour
1/3 cup coconut flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup dark chocolate chips or 3-4oz. dark chocolate, chopped
Directions
- Preheat the oven to 350° F
- In a large bowl, whisk the grapeseed, butter or coconut oil together with the coconut palm sugar until combined.
- Whisk in eggs, one at a time, waiting until each is fully incorporated before adding the next. The mixture should be pale yellow in color before continuing.
- Add the vanilla and cinnamon and whisk to combine.
- In a small, separate bowl combine the almond flour, coconut flour, baking soda and salt. Add to the egg mixture and stir until all ingredients are combined and the mixture is thick, but smooth.
- With a spatula, fold in the chocolate chips.
- Line a baking sheet with parchment paper. With an ice cream scoop or two large tablespoons, drop the scones onto the baking sheet about an inch apart.
- Bake at 350° F for 15-20 minutes or until golden brown.
