Paleo Chocolate Chip Scones
Few things are better with a cup of coffee or tea than a scone. Even if you're following a Paleo diet, you can still enjoy this delicious treat!
Servings: 8
Ingredients
- 3 cups blanched almond flour
- 1 teaspoon of baking soda
- pinch salt
- 1 teaspoon vanilla extract
- ¼ cup maple syrup for sugar-free try this monk-fruit maple flavored syrup
- ¼ cup coconut oil softened
- 2 eggs
- 1 cup dairy free mini chocolate chips for sugar-free try Lily's stevia-sweetened chocolate chips
Instructions
- Preheat the oven to 325 F and line a large baking sheet with parchment or silicone liner.
- In a large bowl sift together the almond flour, baking soda and a pinch of salt.
- In a separate bowl, combine the eggs, vanilla extract, maple syrup and the coconut oil. Whisk it well.
- Add the wet mix in to the dry ingredients.
- Mix it well with a spatula, using gentle strokes. Make sure there are no dry spots.
- Fold in the mini chocolate chips.
- Dump the sticky dough into a silicone liner or parchment paper lined baking tray.
- With wet hand gently form it into a large disk of at least ½ inch thickness. Let it chill for 30 minutes.
- Cut the chilled disk into 8 equal triangles.
- Separate the triangles and place it in another baking sheet, lined with parchment or silicone liner.
- Bake for 20 minutes, or until the tops are golden.
- Cool on a wire rack and store the leftovers in an air tight container in the fridge.
- Serve with tea, coffee, or milk.
Notes
The coconut oil should not be melted, just softened. There will be specks of solid white coconut oil pieces and that's fine. It will melt in the baking process and give a nice flaky crumbliness to the scones.
To refresh the scones, wrap the cold scone in a damp paper towel and microwave it for 20 to 45 seconds, depending on the power of the microwave. It will taste “oven-fresh”.